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ACETALDEHYDE AND DIACETYL PRODUCTION IN ZABADY AND ZABADY CULTURES = PRODUCTION D'ACETALDEHYDE ET DE DIACETYLE DANS LE ZABADY (YOGOURTH EGYPTIEN) ET DES CULTURES POUR ZABADYEL SADEK GM; NAGUIB K; NEGM A et al.1972; MILCHWISSENSCHAFT; DTSCH.; DA. 1972; VOL. 27; NO 12; PP. 756-758; ABS. ALLEM.; BIBL. 10 REF.Serial Issue

INFLUENCE OF GROWTH OF COLIFORMS ON FLAVOR ACCEPTABILITY OF COMMERCIALLY PROCESSED MILK SAMPLES = INFLUENCE DE LA CROISSANCE DES COLIFORMES SUR L'ACCEPTABILITE DE LA FLAVEUR DES ECHANTILLONS DE LAIT TRANSFORME COMMERCIALISELEDFORD RA; SENYK GF; SHIPE WF et al.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 8; PP. 1611-1615; BIBL. 18 REF.; 5 TABL.Article

EFFECT OF SALTING TREATMENT ON THE FLAVOUR OF STAVRIDA AND MULLET FISH = EFFET DU SALAGE SUR LA FLAVEUR DES POISSONS STAVRIDA ET MUGESFAHMY AA; SOLIMAN MM; OSMAN F et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 1; PP. 111-113; BIBL. 7 REF.; 2 TABL.Article

DEVELOPMENT AND APPLICATION OF A METHOD OF DETECTING MALTY-FLAVOUR PRODUCING STREPTOCOCCI IN CHEESE = MISE AU POINT ET APPLICATION D'UNE METHODE DE DETECTION DES STREPTOCOQUES PRODUISANT UNE FLAVEUR DE MALT DANS LE FROMAGELANGEVELD LPM.1975; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1975; VOL. 29; NO 2-3; PP. 135-144; ABS. NEERL.; BIBL. 13 REF.Article

CHEMICAL CAUSES OF FLAVOUR DETERIORATION IN PASTEURIZED MILK. = CAUSES CHIMIQUES DE L'ALTERATION DE LA FLAVEUR DU LAIT PASTEURISE.ALLEN JC; JOSEPH G.1983; JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY.; ISSN 0037-9840; GBR; DA. 1983; VOL. 36; NO 1; PP. 21-26; BIBL. 39 REF.; 5 FIG./3 TABL.Conference Paper

SORBIC ACID AS A PRESERVATIVE IN SPARKLING WINE. ITS EFFICACY AND ADVERSE FLAVOR EFFECT ASSOCIATED WITH ETHYL SORBATE FORMATION = L'ACIDE SORBIQUE COMME AGENT DE CONSERVATION DES VINS MOUSSEUX. SON EFFICACITE ET SON EFFET INDESIRABLE SUR LA FLAVEUR, RESULTANT DE LA FORMATION DE SORBATE D'ETHYLEDE ROSA T; MARGHERI G; MORET I et al.1983; AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE; ISSN 0002-9254; USA; DA. 1983; VOL. 34; NO 2; PP. 98-102; BIBL. 24 REF.; 2 FIG./4 TABL.Article

RETAIL DAIRY FOODS QUALITY - AN ASSESSMENT OF THE INCIDENCE OF OFF-FLAVORS IN CALIFORNIA MILK = QUALITE DES PRODUITS LAITIERS VENDUS AU DETAIL - EVALUATION DE LA FREQUENCE DES DEFAUTS DE FLAVEUR DU LAIT EN CALIFORNIEREIF GD; FRANKE AA; BRUHN JC et al.1983; DAIRY AND FOOD SANITATION; ISSN 514691; USA; DA. 1983; VOL. 3; NO 2; PP. 44-46; BIBL. 9 REF.; 2 TABL.Article

(N-3) PENTAENOIC FATTY ACIDS IN BUTTERFAT AS PRECURSORS OF METALLIC, FISHY TAINT = LES ACIDES GRAS (N-3) PENTAENOIQUES DANS LA GRAISSE DE BEURRE COMME PRECURSEURS DE L'APPARITION D'UNE FLAVEUR METALLIQUE OU DE POISSONSWOBODA PAT; PEERS KE.1976; CHEM. AND INDUSTRY; G.B.; DA. 1976; NO 4; PP. 160-161; BIBL. 5 REF.Article

THE EFFECT OF PENTOSE SUGARS ON THE AROMA AND FLAVOUR OF MUTTON = EFFET DES PENTOSES SUR L'AROME ET LA FLAVEUR DE LA VIANDE DE MOUTONHUDSON JE; LOXLEY RA.1983; FOOD TECHNOLOGY IN AUSTRALIA; ISSN 0015-6647; AUS; DA. 1983; VOL. 35; NO 4; PP. 174-175; BIBL. 22 REF.; 3 TABL.Article

DETERMINATION DES CAUSES D'ODEURS ANORMALES DANS DES BOITES DE CONSERVES DE HARICOTSBOMBE D; DOREZ F.1983; INFORMATIONS TECHNIQUES - CENTRE TECHNIQUE DES CONSERVES DE PRODUITS AGRICOLES; ISSN 0249-7085; FRA; DA. 1983; NO 27; PP. 1-22; BIBL. 7 REF.; 2 FIG./5 TABL.Article

CONSUMER TESTING OF BOAR MEAT IN SWEDEN. = EVALUATION, PAR LES CONSOMMATEURS, DE LA VIANDE DE VERRAT, EN SUEDELUNDSTROM K; MALMFORS B; FJELKNER MODIG S et al.1982; SWEDISH JOURNAL OF AGRICULTURAL RESEARCH; ISSN 0049-2701; SWE; DA. 1982; VOL. 13; NO 1; PP. 39-46; BIBL. 16 REF.; 6 TABL.Article

DIETARY RAPESEED MEAL AND THE INCIDENCE OF TAINTED EGGS = TOURTEAU DE COLZA DANS LES RATIONS ET FREQUENCE DES OEUFS A FLAVEUR DESAGREABLEOVERFIELD ND; ELSON HA.1975; BRIT. POULTRY SCI.; G.B.; DA. 1975; VOL. 16; NO 2; PP. 213-217; BIBL. 12 REF.Article

SYMPOSIUM: FLAVOR AND CULTURE1975; FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 29; NO 6; PP. 34-51 (11 P.); BIBL. DISSEM.Article

FACTORS RELATING TO DEVELOPMENT OF SPONTANEOUS OXIDIZED FLAVOR IN RAW MILK.BRUHN JC; FRANKE AA; GOBLE GS et al.1976; J. DAIRY SCI.; U.S.A.; DA. 1976; VOL. 59; NO 5; PP. 828-833; BIBL. 1 P.Article

ABSORPTION OF A TAINT AROMA BY EGGS.MAC LEOD AV; CAVE SJ.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 2; PP. 539-540; BIBL. 3 REF.Article

EVIDENCE FOR METHIONAL IN SKIM MILK EXPOSED TO SUNLIGHT = MISE EN EVIDENCE DE LA PRESENCE DE METHIONAL DANS LE LAIT ECREME EXPOSE A LA LUMIERE SOLAIREALLEN C; PARKS OW.1975; J. DAIRY SCI.; U.S.A.; DA. 1975; VOL. 58; NO 11; PP. 1609-1611; BIBL. 15 REF.Article

ALTERATION DU GOUT DE LA BIERE APRES SOUTIRAGEDEVREUX A.1973; FERMENTATIO; BELG.; DA. 1973; VOL. 69; NO 1; PP. 7-16; BIBL. 15 REF.Serial Issue

FLUORESCENT LIGHT-ACTIVATED FLAVOR IN MILK = FLAVEUR ACTIVEE PAR LA LUMIERE FLUORESCENTE DANS LE LAITHANSEN AP; TURNER LG; AURAND LW et al.1975; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 38; NO 7; PP. 388-392; BIBL. 18REF.Article

UEBER DIE BILDUNG DES SOGENANNTEN GERANIENTONES IN WEIN = FORMATION DE LA NUANCE DITE DE GERANIUM DANS LE VINHEINTZE K.1975; WEINBERG U. KELLER; DTSCH.; DA. 1975; VOL. 22; NO 8; PP. 335-336; BIBL. 3REF.Article

APPLICATION OF HALOPHILIC NUCLEASE H OF MICROCOCCUS VARIANS SUBSP. HALOPHILUS TO COMMERCIAL PRODUCTION OF FLAVORING AGENT 5'-GMP = APPLICATION DE LA NUCLEASE H HALOPHILE DE M.V. SUBSP. H. A LA PRODUCTION COMMERCIALE DE L'EXHAUSTEUR DE FLAVEUR GMP-5'KAMEKURA M; HAMAKAWA T; ONISHI H et al.1982; APPL. ENVIRON. MICROBIOL.; ISSN 0099-2240; USA; DA. 1982; VOL. 44; NO 4; PP. 994-995; BIBL. 7 REF.Article

SOURCE BOOK OF FOOD ENZYMOLOGY = OUVRAGE DE BASE SUR L'ENZYMOLOGIE ALIMENTAIRESCHWIMMER S.1981; ; USA; WESTPORT : THE AVI PUBLISHING COMPANY, INC.; DA. 1981; PP. 1-967; 977 P.; BIBL. 446 REF.; ISBN 0-87055-369-0Conference Proceedings

RIBES FLAVOUR IN BEER.CLAPPERTON JF.1976; J. INST. BREW.; G.B.; DA. 1976; VOL. 82; NO 3; PP. 175-176; BIBL. 8 REF.Article

RAPESEED MEAL AND EGG TAINT = TOURTEAU DE COLZA ET FLAVEUR DESAGREABLE DES OEUFSHOBSON FROHOCK A; FENWICK RG; LAND DG et al.1975; BRIT. POULTRY SCI.; G.B.; DA. 1975; VOL. 16; NO 2; PP. 219-222; BIBL. 9 REF.Article

ETUDES DES MICROORGANISMES PRODUISANT DES ODEURS AGREABLES. I. CLASSIFICATION DES CLADOSPORIUM PRODUISANT UNE ODEUR AGREABLEGOTO S; YAMAKAWA Y; YOKOTSUKA I et al.1975; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1975; VOL. 49; NO 7; PP. 377-381; ABS. ANGL.; BIBL. 12 REF.Article

ACETOIN & DIACETYL PRODUCTION BY YEASTSYADAV NK; GUPTA KG.1975; INDIAN J. EXPER. BIOL.; INDIA; DA. 1975; VOL. 13; NO 6; PP. 586-588; BIBL. 11 REF.Article

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