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Results 1 to 25 of 1167

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Ovoproduits : Diversification de l'offrePETITDIDIER, Catherine.Arômes ingrédients additifs. 2004, Num 51, pp 36-42, issn 1260-9978, 5 p.Article

Täglich 1500000 Hühnereier separiert und verarbeitet = The manufacturing of egg products in practiceZucker- und Süsswaren-Wirtschaft. 1994, Vol 47, Num 10, pp 421-422, issn 0373-0204Article

Uracil as a potentially useful indicator of spoilage in egg products = L'uracile en tant qu'indicateur potentiel de la dégradation des ovoproduitsMORRIS, C. E; HOERNING, E. F; ST ANGELO, A. J et al.Journal of food science. 1989, Vol 54, Num 3, pp 581-583, issn 0022-1147Article

A New Approach to the Analysis of Nicarbazin and lonophores in Eggs by HPLC/MS/MS : Analytical Methods for the Determination of Veterinary Drug Residues in Food Products of Animal OriginDMITROVIC, Jasna; DURDEN, David A.Journal of AOAC International. 2011, Vol 94, Num 2, pp 428-435, issn 1060-3271, 8 p.Article

Gelling and color properties of ostrich (Struthio camelus) egg whiteFERNANDEZ-LOPEZ, Juana; MARTINEZ, Alicia; FERNANDEZ-GINES, Jose Maria et al.Journal of food quality. 2006, Vol 29, Num 2, pp 171-183, issn 0146-9428, 13 p.Article

De l'analyse des besoins à l'optimisation des consommations = Analysis of the needs to optimization for consumptionLE BOUEDEC, J.-P; CESBRON, J. F.Revue pratique du froid et du conditionnement d'air. 1997, Num 850, pp 68-69, issn 0370-6699Article

Determination of lysozyme content in eggs and egg products using SDS-gel electrophoresis = Détermination, par électrophorèse sur gel de dodécylsulfate de sodium, de la teneur en lysozyme des oeufs et des ovoproduitsWETH, F; SCHROEDER, T; BUXTORF, U. P et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1988, Vol 187, Num 6, pp 541-545, issn 0044-3026Article

Nouvelle usine de Plaintel: de nouvelles bases pour les produits industriels d'Epi Bretagne = New factory: new bases for industrial products of Epi BretagneMAUREL, E. C.Process (Cesson-Sévigné). 1995, Num 1107, pp 40-42, issn 0998-6650Article

Factors influencing drug residues in poultry products : reviewHAFEZ, H. M.Archiv für Geflügelkunde. 1991, Vol 55, Num 5, pp 193-195, issn 0003-9098Article

Détermination de la teneur en acides organiques en vue d'apprécier la qualité hygiénique des ovoproduits liquidesLAIRIE, C; FLOC'HLAY, M. T; HANNIER, M et al.Industries alimentaires et agricoles. 1988, Vol 105, Num 5, pp 439-443, issn 0019-9311Article

Nutrient profile of Australian eggs - an updateNATOLI, S; GLOFTIS, M.Food Australia. 2010, Vol 62, Num 12, pp 574-576, issn 1032-5298, 3 p.Article

Ovoproduits : quel cracking ? = Egg products : what sort of cracking ?LANGLEY-DANYSZ, P.Revue laitière française. 1996, Num 563, pp 25-27, issn 0035-3590Article

Prevalence of antimicrobial residues in table eggs in trinidadADESIYUN, Abiodun; OFFIAH, Nkechi; LASHLEY, Victoria et al.Journal of food protection. 2005, Vol 68, Num 7, pp 1501-1505, issn 0362-028X, 5 p.Article

Visible transmission spectroscopy for the assessment of egg freshnessKEMPS, Bart J; BAMELIS, Flip R; DE KETELAERE, Bart et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 9, pp 1399-1406, issn 0022-5142, 8 p.Article

Computational fluid dynamics analysis for process impact assessment during thermal pasteurization of intact EggsDENYS, Siegfried; PIETERS, Jan G; DEWETTINCK, Koen et al.Journal of food protection. 2005, Vol 68, Num 2, pp 366-374, issn 0362-028X, 9 p.Article

Change of an egg allergen in a white layer cake containing gamma-irradiated egg whiteSEO, Ji-Hyun; LEE, Ju-Woon; LEE, You-Seok et al.Journal of food protection. 2004, Vol 67, Num 8, pp 1725-1730, issn 0362-028X, 6 p.Article

Experimental studies on the influence of washing of table eggs on their microbial qualityBRAUN, Peggy G; WITTMANN, Claudia; FEHLHABER, Karsten et al.Archiv für Lebensmittelhygiene. 2011, Vol 62, Num 5, pp 157-161, issn 0003-925X, 5 p.Article

Incidence of residues of nine anticoccidials in eggsMORTIER, L; HUET, A.-C; CHARLIER, C et al.Food additives and contaminants. 2005, Vol 22, Num 11, pp 1120-1125, issn 0265-203X, 6 p.Article

Pickled Egg Production: Effect of Brine Acetic Acid Concentration and Packing Conditions on Acidification RateACOSTA, Oscar; XIAOFAN GAO; SULLIVAN, Elizabeth K et al.Journal of food protection. 2014, Vol 77, Num 5, pp 788-795, issn 0362-028X, 8 p.Article

Carotenoids, tocols and retinols evolution during egg pasta ― making processesFRATIANNI, Alessandra; DI CRISCIO, Tiziana; MIGNOGNA, Rossella et al.Food chemistry. 2012, Vol 131, Num 2, pp 590-595, issn 0308-8146, 6 p.Article

The use of stable isotope techniques in egg authentication schemes: A reviewROCK, Luc.Trends in food science & technology (Regular ed.). 2012, Vol 28, Num 2, pp 62-68, issn 0924-2244, 7 p.Conference Paper

Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and PullulanKOC, Mehmet; KOC, Banu; SUSYAL, Gonca et al.Journal of food science. 2011, Vol 76, Num 9, issn 0022-1147, R450-R457Article

Occurrence of Campylobacter in Commercially Broken Liquid Egg in JapanSATO, Miki; SASHIHARA, Nobuhiro.Journal of food protection. 2010, Vol 73, Num 3, pp 412-417, issn 0362-028X, 6 p.Article

Thermal Inactivation of H5N2 High-Pathogenicity Avian Influenza Virus in Dried Egg White with 7.5% MoistureTHOMAS, Colleen; SWAYNE, David E.Journal of food protection. 2009, Vol 72, Num 9, pp 1997-2000, issn 0362-028X, 4 p.Article

Ovoproduits: La microfiltration garante de la sécurité sanitaireProcess (Cesson-Sévigné). 2009, Num 1263, issn 0998-6650, p. 54Article

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