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NATURA NATURANS. A SYMPOSIUM ON THE FRY PARADIGM; ALGONQUIN PARK, ONT.; 19741976; J. FISH. RES. BOARD CANADA; CANADA; DA. 1976; VOL. 33; NO 2; PP. 297-335; ABS. FR.; BIBL. DISSEM.Conference Paper

UN FILET FLOTTANT POUR CAPTURER LES ALEVINSDOLINSKIJ VL; KUDRINSKAYA OI.1981; GIDROBIOL. Z. (KIEV, 1965); ISSN 0375-8990; UKR; DA. 1981; VOL. 17; NO 4; PP. 99-101; ABS. ENG; BIBL. 4 REF.Article

EFFECTS OF ACUTE GAMMA -IRRADIATION ON THE DEVELOPMENT OF THE THYMUS IN EMBRYOS AND FRY OF ORYZIAS LATIPESMOHAMMAD MAMDOOH GHONEUM H; NOBUO EGAMI; KEN ICHI IJIRI et al.1981; INT. J. RADIAT. BIOL. RELAT. STUD. PHYS. CHEM. MED.; ISSN 0020-7616; GBR; DA. 1981; VOL. 39; NO 3; PP. 339-344; BIBL. 9 REF.Article

SILVER CARP, HYPOPHTHALMICHTHYS MOLITRIX (VAL.), IN CARP PONDS. II. REARING OF FRYOPUSZYNSKI K.1979; EKOL. POLSKA; POL; DA. 1979; VOL. 27; NO 1; PP. 93-116; ABS. POL; BIBL. 35 REF.Article

TEMPERATURE PREFERENCE OF SEVERAL SPECIES OF SALMO AND SALVELINUS AND SOME OF THEIR HYBRIDSPETERSON RH; SUTTERLIN AM; METCALFE JL et al.1979; J. FISH. RES. BOARD CANADA; CAN; DA. 1979; VOL. 36; NO 9; PP. 1137-1140; ABS. FRE; BIBL. 10 REF.Article

DEVELOPMENT OF BEHAVIOUR IN ALEVINS OF ATLANTIC SALMON, SALMO SALAR, AND RAINBOW STROUT, S. GAIRDNERI.DILL PA.1977; ANIMAL BEHAV.; G.B.; DA. 1977; VOL. 25; NO 1; PP. 116-121; BIBL. 19 REF.Article

Content of trans,trans-2,4-decadienal in deep-fried and pan-fried potatoesBOSKOU, George; SALTA, Fotini N; CHIOU, Antonia et al.European journal of lipid science and technology (Print). 2006, Vol 108, Num 2, pp 109-115, issn 1438-7697, 7 p.Article

Effect of frying time on acrylamide content and quality aspects of French friesROMANI, Santina; BACCHIOCCA, Mara; ROCCULI, Pietro et al.European food research & technology (Print). 2008, Vol 226, Num 3, pp 555-560, issn 1438-2377, 6 p.Article

BF3-H2O catalyzed Fries rearrangement of phenolic estersSURYA PRAKASH, G. K; PANIA, Chiradeep; MATHEW, Thomas et al.Catalysis letters. 2007, Vol 114, Num 1-2, pp 24-29, issn 1011-372X, 6 p.Article

Fries rearrangement of phenyl acetate over sulfonic modified mesostructured SBA-15 materialsVAN GRIEKEN, Rafael; MELERO, Juan A; MORALES, Gabriel et al.Applied catalysis. A, General. 2005, Vol 289, Num 2, pp 143-152, issn 0926-860X, 10 p.Article

The influence of frying medium degradation on fat uptake and texture of French friesKITA, Agnieszka; LISIHSKA, Grazyna; POWOLNY, Małgorzata et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 7, pp 1113-1118, issn 0022-5142, 6 p.Article

Evaluating non-stick properties of different surface materials for contact fryingASHOKKUMAR, Saranya; ADLER-NISSEN, Jens.Journal of food engineering. 2011, Vol 105, Num 3, pp 537-544, issn 0260-8774, 8 p.Article

Reduction of Acrylamide Level in French Fries by Employing a Temperature Program during FryingKORAY PALAZO, T; GOKMEN, Vural.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 15, pp 6162-6166, issn 0021-8561, 5 p.Conference Paper

Relation between the acrylamide formation and time-temperature history of surface and core regions of French friesGÖKMEN, Vural; PALAZOGLU, Tunc Koray; SENYUVA, Hamide Z et al.Journal of food engineering. 2006, Vol 77, Num 4, pp 972-976, issn 0260-8774, 5 p.Article

A PRELIMINARY STUDY ON THE PROTEIN REQUIREMENTS OF CHANOS CHANOS (FORSKAL) FRY IN A CONTROLLED ENVIRONMENTLIM C; SUKHAWONGS S; PASCUAL FP et al.1979; AQUACULTURE; NLD; DA. 1979; VOL. 17; NO 3; PP. 195-201; BIBL. 12 REF.Article

SECONDARY NURSING OF THE RED SEA BREAM, CHRYSOPHRYS MAJOR (TEMMINCK & SCHLEGEL), IN AN EARTH PONDROTHBARD S.1978; AQUACULTURE; NLD; DA. 1978; VOL. 15; NO 1; PP. 53-62; BIBL. 12 REF.Article

BIOLOGIE DES LARVES ET DES ALEVINS DES CHEILODACTYLIDAE (PISCES) DE L'ATLANTIQUEDUDNIK YU I.1977; ZOOL. ZH.; S.S.S.R.; DA. 1977; VOL. 56; NO 11; PP. 1658-1667; ABS. ANGL.; BIBL. 22 REF.Article

Effects of frying conditions and yeast fermentation on the acrylamide content in you-tiao, a traditional Chinese, fried, twisted dough-rollWEINING HUANG; SHENGDI YU; QIBO ZOU et al.Food research international. 2008, Vol 41, Num 9, pp 918-923, issn 0963-9969, 6 p.Conference Paper

Fries rearrangement in calixarene esters: a new entry for the synthesis of p-substituted calixarenesARIMURA, T; SHINKAI, S; MATSUDA, T et al.Bulletin of the Chemical Society of Japan. 1988, Vol 61, Num 10, pp 3733-3734, issn 0009-2673Article

Effect of frying variables on French fry propertiesKALOGIANNI, Eleni P; SMITH, Peter G.International journal of food science & technology. 2013, Vol 48, Num 4, pp 758-770, issn 0950-5423, 13 p.Article

Science and aesthetic appreciationKIVY, P.Midwest studies in philosophy. 1991, Vol 16, pp 180-195, issn 0363-6550Article

Modelling of energy flows in potato crisp frying processesWU, H; JOUHARA, H; TASSOU, S. A et al.Applied energy. 2012, Vol 89, Num 1, pp 81-88, issn 0306-2619, 8 p.Conference Paper

The relationship between thyroxine surge and onset of downstream migration in chum salmon Oncorhynchus keta fryOJIMA, Daisuke; IWATA, Munehico.Aquaculture (Amsterdam). 2007, Vol 273, Num 2-3, pp 185-193, issn 0044-8486, 9 p.Conference Paper

Total aromatic amino acid requirement of indian major carp Labeo rohita (Hamilton) fryKHAN, Mukhtar A; ABIDI, S. F.Aquaculture (Amsterdam). 2007, Vol 267, Num 1-4, pp 111-118, issn 0044-8486, 8 p.Conference Paper

Gide à Cambridge, 1918 = Gide in Cambridge, 1918STEEL, D.Bulletin des Amis d'André Gide. 2000, Vol 28, Num 125, pp 11-74, issn 0044-8133Article

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