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au.\*:("MATTICK LR")

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TECHNICAL NOTE. A METHOD FOR THE EXTRACTION OF GRAPE BERRIES USED IN TOTAL ACID, POTASSIUM, AND INDIVIDUAL ACID ANALYSIS = NOTE TECHNIQUE. METHODE D'EXTRACTION DES BAIES DE RAISIN UTILISEES DANS L'ANALYSE DES ACIDES TOTAUX, DU POTASSIUM ET DE CHAQUE ACIDE PRIS INDIVIDUELLEMENTMATTICK LR.1983; AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE; ISSN 0002-9254; USA; DA. 1983; VOL. 34; NO 1; PP. 49; BIBL. 4 REF.Article

SIMULTANEOUS ADJUSTMENT OF PH AND TOTAL ACIDITY IN WINE. = AJUSTEMENT SIMULTANE DU PH ET DE L'ACIDITE TOTALE DU VINMATTICK LR.1983; FOOD CHEMISTRY; ISSN 0308-8146; USA; DA. 1983; VOL. 10; NO 3; PP. 163-172; BIBL. 7 REF.; 4 FIG./3 TABL.Article

FATTY ACID COMPOSITION OF GRAPE SEED OIL FROM NATIVE AMERICAN AND HYBRID GRAPE VARIETIES.MATTICK LR; RICE AC.1976; AMER. J. ENOL. VITICULT.; U.S.A.; DA. 1976; VOL. 27; NO 2; PP. 88-90; BIBL. 8 REF.Article

ASSOCIATION OF LIPID OXIDATION WITH SEED AGEING AND DEATH. = ASSOCIATION DE L'OXYDATION DES LIPIDES AVEC LE VIEILLISSEMENT ET LA MORT DES GRAINESHARMAN GE; MATTICK LR.1976; NATURE; G.B.; DA. 1976; VOL. 260; NO 5549; PP. 323-324; BIBL. 14 REF.Article

COMPOSITION OF APPLE JUICE = COMPOSITION DU JUS DE POMMEMATTICK LR; MOYER JC.1983; JOURNAL-ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS; ISSN 0004-5756; USA; DA. 1983; VOL. 66; NO 5; PP. 1251-1255; BIBL. 4 REF.; 4 TABL.Article

THE STORAGE LIFE OF REFRIGERATED GRAPE JUICE CONTAINING VARIOUS LEVELS OF SULFUR DIOXIDESPLITTSTOESSER DF; MATTICK LR.1981; AM. J. ENOL. VITIC.; ISSN 0002-9254; USA; DA. 1981; VOL. 32; NO 2; PP. 171-173; BIBL. 7 REF.Article

THE USE OF PVPP FOR DECOLORIZING WINE IN THE DETERMINATION OF TARTRATE BY THE METAVANADATE METHODMATTICK LR; RICE AC.1981; AM. J. ENOL. VITIC.; ISSN 0002-9254; USA; DA. 1981; VOL. 32; NO 4; PP. 297-298; BIBL. 5 REF.Article

FLUOROMETRIC DETERMINATION OF METHYL ANTHRANILATE IN CONCORD GRAPE JUICE.CASIMIR DJ; MOYER JC; MATTICK LR et al.1976; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1976; VOL. 59; NO 2; PP. 269-272; BIBL. 6 REF.Article

SIMPLE SELECTIVE SODIUM ION ELECTRODE MEASURE OF SODIUM IN CHEESE = MESURE SIMPLE, PAR UNE ELECTRODE SELECTIVE DE L'ION SODIUM, DU SODIUM DANS LE FROMAGEKINDSTEDT PS; MATTICK LR; KOSIKOWSKI FV et al.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 5; PP. 988-993; BIBL. 14 REF.; 3 TABL.Article

LOWERING WINE ACIDITY WITH CARBONATESMATTICK LR; PLANE RA; WEIRS LD et al.1980; AM. J. ENOL. VITIC.; ISSN 0002-9254; USA; DA. 1980; VOL. 31; NO 4; PP. 350-355; BIBL. 15 REF.Article

CHEMICAL COMPOSITION OF THE ASCOSPORES OF BYSSOCHLAMYS FULVABANNER MJ; MATTICK LR; SPLITTSTOESSER DF et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 545-548; BIBL. 23 REF.Article

CHANGES IN CONCENTRATION OF FREE AND TOTAL AMINO ACIDS OF SEVERAL NATIVE AMERICAN GRAPE CULTIVARS DURING FERMENTATIONKLUBA RM; MATTICK LR; ROSS HACKLER L et al.1978; AMER. J. ENOL. VITICULT.; USA; DA. 1978; VOL. 29; NO 3; PP. 181-186; BIBL. 25 REF.Article

CHANGES IN THE FREE AND TOTAL AMINO ACID COMPOSITION OF SEVERAL VITIS LABRUSCANA GRAPE VARIETIES DURING MATURATIONKLUBA RM; MATTICK LR; HACKLER LR et al.1978; AMER. J. ENOL. VITICULT.; USA; DA. 1978; VOL. 29; NO 2; PP. 102-111; BIBL. 26 REF.Article

TECHNICAL NOTE. THIN LAYER CHROMATOGRAPHIC (TLC) ANALYSIS OF MALIC AND LACTIC ACIDS. = ANALYSE, PAR CHROMATOGRAPHIE EN COUCHE MINCE (CCM), DES ACIDES MALIQUE ET LACTIQUESTAMER JR; WEIRS LD; MATTICK LR et al.1983; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1983; VOL. 10; NO 3; PP. 235-238; BIBL. 5 REF.; 1 TABL.Article

TWO DISTINCT PECTIN FRACTIONS FROM SENESCENT IDARED APPLES EXTRACTED USING NONDEGRADATIVE METHODSO'BEIRNE D; VAN BUREN JP; MATTICK LR et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 173-176; BIBL. 25 REF.Article

AN ACIDITY INDEX FOR THE TASTE OF WINESPLANE RA; MATTICK LR; WEIRS LD et al.1980; AM. J. ENOL. VITIC.; ISSN 0002-9254; USA; DA. 1980; VOL. 31; NO 3; PP. 265-268; BIBL. 11 REF.Article

GROWTH OF SACCHAROMYCES BISPORUS VAR. BISPORUS, A YEAST RESISTANT TO SORBIC ACIDSPLITTSTOESSER DF; QUEALE DT; MATTICK LR et al.1978; AMER. J. ENOL. VITICULT.; USA; DA. 1978; VOL. 90; NO 4; PP. 272-276; BIBL. 15 REF.Article

THE EFFECT OF STEAM STRIPPING OF GRAPE JUICE PRIOR TO FERMENTATION.MOYER JC; MILLER RC; MATTICK LR et al.1977; AMER. J. ENOL. VITICULT.; U.S.A.; DA. 1977; VOL. 28; NO 4; PP. 231-234; BIBL. 13 REF.Article

ASSOCIATION OF VOLATILE ALDEHYDE PRODUCTION DURING GERMINATION WITH POOR SOYBEAN AND PEA SEED QUALITYHARMAN GE; NEDROW BL; CLARK BE et al.1982; CROP SCI.; ISSN 0011-183X; USA; DA. 1982; VOL. 22; NO 4; PP. 712-716; BIBL. 19 REF.Article

STIMULATION OF FUNGAL SPORE GERMINATION AND INHIBITION OF SPORULATION IN FUNGAL VEGETATIVE THALLI BY FATTY ACIDS AND THEIR VOLATILE PEROXIDATION PRODUCTSHARMAN GE; MATTICK LR; NASH G et al.1980; CANAD. J. BOT.; CAN; DA. 1980; VOL. 58; NO 14; PP. 1541-1547; ABS. FRE; BIBL. 22 REF.Article

INDONESIAN TAPE KETAN FERMENTATION.CRONK TC; STEINKRAUS KH; HACKLER LR et al.1977; APPL. ENVIRONMENT. MICROBIOL.; U.S.A.; DA. 1977; VOL. 33; NO 5; PP. 1067-1073; BIBL. 14 REF.Article

DETECTION OF ADULTERATION IN BLACKBERRY JUICE CONCENTRATES AND WINES. = MISE EN EVIDENCE DE L'ADULTERATION DE JUS CONCENTRES ET DE VINS DE MURES.WROLSTAD RE; CULBERTSON JD; CORNWELL CJ et al.1982; JOURNAL-ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS; ISSN 0004-5756; USA; DA. 1982; VOL. 65; NO 6; PP. 1417-1423; BIBL. 14 REF.; 3 FIG./3 TABL.Article

PRODUCTION OF HIGHER ALCOHOLS DURING INDONESIAN TAPE KETAN FERMENTATIONCRONK TC; MATTICK LR; STEINKRAUS KH et al.1979; APPL. ENVIRONMENT. MICROBIOL.; USA; DA. 1979; VOL. 37; NO 5; PP. 892-896; BIBL. 12 REF.Article

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