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Results 1 to 25 of 27

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A propos... de cuisine régionale : le farci poitevin ou poule verteVERNOUX, M.Aguiaine. 1992, Vol 24, Num 172, pp 385-386, issn 0222-9536Article

Handwerkliche Herstellung von frischen Teigwaren = Préparation artisanale des pâtes fraîches = Handcraft production of fresh pastaPICCIONI, G.Getreide, Mehl und Brot (1972). 1986, Vol 40, Num 3, pp 93-94, issn 0367-4177Article

ETIOLOGY OF FARCY IN AFRICAN BOVINES: NOMENCLATURE OF THE CAUSAL ORGANISMS MYCOBACTERIUM FARCINOGENER CHAMOISEAU AND MYCOBACTERIUM SENEGALENSE (CHAMOISEAU) COMB. NOV.CHAMOISEAU G.1979; INTERNATION. J. SYST. BACTERIOL.; USA; DA. 1979; VOL. 29; NO 4; PP. 407-410; BIBL. 7 REF.Article

Empleo del pimiento (género Capsicum) en el relleno de las aceitunas = L'emploi du piment (genre Capsicum) pour farcir les olives = The use of pepper (genus Capsicum) for stuffing olivesNOSTI VEGA, M; DE CASTRO RAMOS, R.Grasas y aceites (Sevilla). 1984, Vol 35, Num 4, pp 221-223, issn 0017-3495Article

International outbreak of staphylococcal food poisoning caused by contaminated lasagne = Cas d'une intoxication alimentaire staphylococcique à l'échelle internationale due à des lasagnes contaminéesWOOLAWAY, M. C; BARTLETT, C. L. R; WIENEKE, A. A et al.Journal of hygiene. 1986, Vol 96, Num 1, pp 67-73, issn 0022-1724Article

Microbiological quality and shelf life of vacuum packaged filled pasta = Qualité microbiologique et durée de conservation de pâtes alimentaires farcies emballées sous videAURELI, P; FENICIA, L; GIANFRANCESCHI, M et al.Archiv für Lebensmittelhygiene. 1986, Vol 37, Num 3, pp 67-68, issn 0003-925XArticle

Bovine farcy : a clinico-pathological study of the disease and its aetiological agentHAMID, M. E; MOHAMED, G. E; ABU-SAMRA, M. T et al.Journal of comparative pathology. 1991, Vol 105, Num 3, pp 287-301, issn 0021-9975Article

LA FABRICATION DE MOULES FARCIES. ASPECTS TECHNOLOGIQUES ET BACTERIOLOGIQUES - ETUDE D'UN CAS REEL.DHERBOMEZ M; LACRAMPE JL; HAN CHING L et al.1983; SCIENCE ET PECHE; ISSN 0036-8350; FRA; DA. 1983; NO 331; PP. 13-16; BIBL. 12 REF.; 2 FIG./2 TABL.Article

FURTHER STUDIES ON THE PROPERTIES OF THE AETIOLOGY OF BOVINE FARCY ISOLATED FROM SUDANESE CATTLEEL SANOUSI SM; SALIH MAM; MOUSA MT et al.1979; REV. ELEVAGE MED. VETER. PAYS TROP.; FRA; DA. 1979; VOL. 32; NO 2; PP. 135-141; ABS. FRE/SPA; BIBL. 14 REF.Article

I valori nutrizionali della pasta = Nutritive value of noodlesSTRATA, A.La Rivista di scienza dell'alimentazione. 1995, Vol 24, Num 3, pp 303-321, issn 1128-7969Article

MILIARY BOVINE FARCY EXPERIMENTALLY INDUCED IN A ZEBU CALFEL SANOUSI SM; SALIH MAM.1979; VETER. PATHOL.; CHE; DA. 1979; VOL. 16; NO 3; PP. 372-373; BIBL. 1 REF.Article

CLASSIFICATION OF THE BOVINE FARCY ORGANISM.LAL SM; SINGH IP.1977; TROP. ANIMAL HEALTH PRODUCT.; G.B.; DA. 1977; VOL. 9; NO 2; PP. 124; BIBL. 4 REF.Article

On the aetiology of bovine farcy in the SudanEL SANOUSI, S. M; TAG EL DIN, M. H.Journal of general microbiology. 1986, Vol 132, Num 6, pp 1673-1675, issn 0022-1287Article

Serotaxonomic analysis of glycolipids from Mycobacterium chelonae-M. fortuitum complex and bovine farcy strainsHAMID, M. E; RIDEL, M; MINNIKIN, D. E et al.Zentralblatt für Bakteriologie. 1998, Vol 288, Num 1, pp 23-34, issn 0934-8840Article

A simple rheological model to predict filled fresh pasta failure during heat treatmentDE CINDIO, Bruno; CELOT, Federico; MIGLIORI, Massimo et al.Journal of food engineering. 2001, Vol 48, Num 1, pp 7-18, issn 0260-8774Article

Staphylococcal food poisoning caused by contaminated lasagne = Intoxication alimentaire causée par des lasagnes contaminées par des staphylocoquesAURELI, P; FENICIA, L; GIANFRANCESCHI, M et al.Archiv für Lebensmittelhygiene. 1987, Vol 38, Num 6, pp 159-165, issn 0003-925X, 3 p.Article

Microbiological quality of filled pasta in relation to the nature of heat treatmentCHAVES LOPEZ, C; VANNINI, L; LANCIOTTI, R et al.Journal of food protection. 1998, Vol 61, Num 8, pp 994-999, issn 0362-028XArticle

Termogenesi indotta da paste alimentari ripiene = Filled pastas-induced thermogenesisTAGLIABUE, A; MAMINI, C; TURCONI, G et al.La Rivista di scienza dell'alimentazione. 1995, Vol 24, Num 2, pp 209-215, issn 1128-7969Article

Analysis of some long-standing controversies concerning the pectoral girdle of Atelopus (Bufonidae) using ontogenetic studiesKAPLAN, M.Journal of herpetology. 1994, Vol 28, Num 1, pp 128-131, issn 0022-1511Article

Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pastaDEL TORRE, M; STECCHINI, M. L; PECK, M. W et al.Journal of food protection. 1998, Vol 61, Num 8, pp 988-993, issn 0362-028XArticle

A research note nutrient composition of stuffed vine leaves : A Mediterranean dietarySEDEF NEHIR EL; KAVAS, A; KARAKAYA, S et al.Journal of food quality. 1997, Vol 20, Num 4, pp 337-341, issn 0146-9428Article

A new harlequin frog from the Cordillera Oriental of Columbia (Anura, Bufonidae, Atelopus)LYNCH, J. D.Alytes. 1993, Vol 11, Num 3, pp 77-87, issn 0753-4973Article

Metodo di verifica in ambito HACCP nella produzione di lasagne e cannelloni : con linea automatizzata transfer = Study on a HACCP method for lasagne and cannelloni production with automated transfer lineMARUCCI, F; MOSSO, C; LANZETTI, A et al.Industrie alimentari (Pinerolo). 1997, Vol 36, Num 356, pp 152-157, issn 0019-901XArticle

Identification of actinomycetes isolated from cases of bovine farcy in the SudanRIDELL, M; GOODFELLOW, M; ABDULLE, M. A et al.Zentralblatt für Bakteriologie, Mikrobiologie und Hygiene. Series A, Medical microbiology, infectious diseases, virology, parasitology. 1985, Vol 259, Num 1, pp 43-50, issn 0176-6724Article

How to apply some basic HACCP principles for domestic preparation of stuffed peppers after family outbreak due to Clostridium perfringens = Comment appliquer les principes de l'HACCP à la préparation de poivrons farcis à domicile, après un cas d'intoxication alimentaire par Clostridium perfringensPAVIC, S; SMOLJANOVIC, M; LASTRE, Danja et al.Archiv für Lebensmittelhygiene. 2001, Vol 52, Num 3, pp 55-59, issn 0003-925XArticle

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