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kw.\*:("NON ALCOHOLIC BEVERAGE")

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Results 1 to 25 of 393

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SOME OBSERVATIONS ON ACID BEVERAGE FLOC.ROBERTS EJ; GODSHALL MA; CLARKE MA et al.1976; INTERNATION. SUGAR J.; G.B.; DA. 1976; NO 935; PP. 326-329; BIBL. DISSEM.Article

INFLUENCE OF RESIDUAL AMYLOSE ON FLOCCING OF GRANULATED CANE SUGAR.LIUZZO JA; HSU HW; NOVAK AF et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 834-838; BIBL. 15 REF.Article

BOISSONS NON ALCOOLISEES GAZEIFIEES OU NON EN TCHECOSLOVAQUIE ET A L'ETRANGERHRUDKOVA A.1976; KVASNY PRUMYSL; CESKOSL.; DA. 1976; VOL. 22; NO 11; PP. 256-257Article

SZARAZANYAG-ELSZAMOLTATASI RENDSZER AZ UEDITO"ITALGYARTASBAN = SYSTEME DE CALCUL DU BILAN DE LA MATIERE SECHE DANS LA FABRICATION DES BOISSONS RAFRAICHISSANTESBIRO E.1981; BORGAZDASAG; ISSN 0006-7741; HUN; DA. 1981; VOL. 29; NO 1; PP. 35-38Article

EFFET DE LA JUGLONE SUR LA MICROFLORE DE BOISSONS NON ALCOOLISEESURUSOVA LM; BELEN'KIJ SM; GUSEVA II et al.1977; PRIKL. BIOKHIM. MIKROBIOL.; S.S.S.R.; DA. 1977; VOL. 13; NO 3; PP. 482-484; BIBL. 9 REF.Article

HYDROLYSE VON SACCHAROSE IN ERFRISCHUNGSGETRAENKEN = HYDROLYSE DU SACCHAROSE DANS LES BOISSONS RAFRAICHISSANTESLAENZLINGER U.1979; BRAUEREI-RDSCH.; CHE; DA. 1979; VOL. 90; NO 8; PP. 180-181; BIBL. 7 REF.Article

GAS-LIQUID CHROMATOGRAPHIC DETERMINATION OF CAFFEINE IN COLA BEVERAGESERNDT A; GOSIK K; KRAJEWSKA A et al.1978; CHEM. ANAL.; POL; DA. 1978; VOL. 23; NO 5; PP. 811-814; ABS. POL; BIBL. 15 REF.Article

LES POMPES DOSEUSES DANS LA FABRICATION DES BOISSONS.DU BESSET R.1977; BIOS; FR.; DA. 1977; VOL. 8; NO 5; PP. 9-15Article

SOLUBLE SUGARS IN SOFT DRINKSMARTIN VILLA MC; VIDAL VALVERDE C; ROJAS HIDALGO E et al.1981; AMERICAN JOURNAL OF CLINICAL NUTRITION; ISSN 0002-9165; USA; DA. 1981; VOL. 34; NO 10; PP. 2151-2153; BIBL. 16 REF.Article

EMPLOI DU PHOSPHATE TRICALCIQUE DANS UNE PREPARATION POUR BOISSON.GUILLOT M.1977; BULL. ACAD. NATION. MED.; FR.; DA. 1977; VOL. 161; NO 8; PP. 613-615Article

A NEW TYPE OF FLAT SOUR SPOILAGE.NAKAYAMA A; SAMO S; IKEGAMI Y et al.1977; BULL. JAP. SOC. SCI. FISH.; JAP.; DA. 1977; VOL. 43; NO 7; PP. 899; BIBL. 4 REF.Article

LE MARCHE FRANCAIS DES APERITIFSMETZGER R.1981; BIOS; ISSN 0366-2284; FRA; DA. 1981; VOL. 12; NO 8-9; PP. 32-39; BIBL. 6 REF.Article

SOFT DRINKS-HARD TECHNOLOGY1980; FLOOD FLAVOUR. INGREDIENTS PROCESS; GBR; DA. 1980; VOL. 1; NO 7; PP. 39-45; (3 P.)Article

SURVEY OF MICROFLORA ON THE TOP SURFACE OF VENDED CANNED DRINKS.KENNEDY JE JR; OBLINGER JL.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 8; PP. 558-559; BIBL. 4 REF.Article

KINETICS AND EQUILIBRIA OF TEA INFUSION. ANALYSIS AND PARTITION CONSTANTS OF THEAFLAVINS, THEARUBIGINS, AND CAFFEINE IN KOONSONG BROKEN PEKOESPIRO M; SIDDIQUE S.1981; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1981; VOL. 32; NO 10; PP. 1027-1032; BIBL. 16 REF.Article

GAS-LIQUID CHROMATOGRAPHIC DETERMINATION OF ETHANOL IN "ALCOHOL-FREE" BEVERAGES AND FRUIT JUICESMORAD AM; HIKAL AH; BUCHANIN R et al.1980; CHROMATOGRAPHIA; DEU; DA. 1980; VOL. 13; NO 3; PP. 161-163; BIBL. 10 REF.Article

TRITURADOS DE NARANJA. I: INFLUENCIA DEL METODO DE FABRICACION SOBRE LAS CARACTERISTICAS DE LOS TRITURADOS DE NARANJA ("COMMINUTED") COMO BASE PARA BEBIDAS REFRESCANTES = TRITURATION DES ORANGES. I. INFLUENCE DE LA METHODE DE FABRICATION SUR LES CARACTERISTIQUES DES ORANGES TRITUREES (HACHEES) COMME BASE DE BOISSONS RAFRAICHISSANTESGASQUE F; LAFUENTE B; MONTESINOS M et al.1979; REV. AGROQUIM. TECNOL. ALIMENT.; ISSN 0034-7698; ESP; DA. 1979; VOL. 19; NO 3; PP. 367-377; ABS. ENG; BIBL. 23 REF.Article

ESTUDIO BROMATOLOGICO DE BEBIDAS ANALCOHOLICAS ELABORADAS POR INDUSTRIAS CHILENAS = ETUDE BROMATOLOGIQUE DES BOISSONS NON ALCOOLISEES FABRIQUEES PAR L'INDUSTRIE CHILIENNEFUENZALIDA MUNITA R; PENNACCHIOTTI MONTI I.1978; AN. BROMATOL.; ESP; DA. 1978; VOL. 30; NO 1; PP. 5-12; ABS. ENG; BIBL. 16 REF.Article

CHOIX DE LA RACE DE LEVURE POUR LA FERMENTATION DU KVASDERKANOSOV NI; MARKINA NS.1978; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1978; NO 1; PP. 86-89; BIBL. 7 REF.Article

DOSAGE DE L'ETAIN DANS LES BOISSONS NON ALCOOLISEES PAR SPECTROSCOPIE D'ABSORPTION ATOMIQUE SANS FLAMME PAR LA METHODE DE COPRECIPITATION AVEC L'HYDROXYDE DE ZIRCONIUMAMAKAWA E; OHNISHI K; TAGUCHI N et al.1978; BUNSEKI KAGAKU; JAP.; DA. 1978; VOL. 27; NO 2; PP. 81-84; ABS. ANGL.; BIBL. 18 REF.Article

EFFECTS OF FLUORESCENT LIGHT ON FLAVOR AND ASCORBIC ACID CONTENT IN REFRIGERATED ORANGE JUICE AND DRINKS.AHMED AA; WATROUS GH JR; HARGROVE GL et al.1976; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 39; NO 5; PP. 332-336; BIBL. 22 REF.Article

NON ENZYMIC BROWNING IN A SYNTHETIC ORANGE-FLAVORED DRINK.SHAW PE; BERRY RE.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 3; PP. 711-712; BIBL. 9 REF.Article

STANDARDIZATION OF A PROCESS FOR THE PRODUCTION OF MANGO-FLAVOURED MILK.SABIR ZAMEER SIDDIQI; MUNIR UD DIN CHUGHTAI.1976; PAKIST. J. SCI. INDUSTR. RES.; PAKIST.; DA. 1976; VOL. 19; NO 1; PP. 32-35; BIBL. 16 REF.Article

POLAROGRAPHISCHE BESTIMMUNG VON SACCHARIN IN GETRAENKEN UND FESTEN LEBENSMITTELN. = DOSAGE POLAROGRAPHIQUE DE LA SACCHARINE DANS LES BOISSONS ET ALIMENTS SOLIDESVAN DEN DUNGEN PWCM.1976; Z. LEBENSMITTEL-UNTERS.- U. -FORSCH.; DTSCH.; DA. 1976; VOL. 161; NO 1; PP. 61-63; ABS. ANGL.; BIBL. 8 REF.Article

EFFECT OF ADDITION OF ALUMINIUM SALTS ON THE QUALITY OF BLACK TEACHANG SS; GUDNASON GV.1982; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 5; PP. 940-943; BIBL. 8 REF.Article

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