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Results 1 to 13 of 13

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ASPEKTE DER ACIPENSERIDEN-ZUCHT UND -ZUECHTUNG IM SPIEGEL RUSSISCHSPRACHIGER FACHLITERATUR = ASPECTS DE L'ELEVAGE ET DE LA REPRODUCTION DES ACIPENSERIDES PRESENTES PAR LES PUBLICATIONS SPECIALISEES EN LANGUE RUSSEMERLA G.1971; ABH. BER. NATURKDE-MUS. GOERLITZ; DTSCH.; DA. 1971; VOL. 46; NO 18; PP. 23-25; BIBL. 17 REF.Serial Issue

PROPRIETES THERMOPHYSIQUES DES OEUFS DE BROCHETSTEFANOVSKAYA NV.1974; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1974; NO 4; PP. 158-159; BIBL. 1 REF.Article

PROGRES TECHNIQUE DANS LA PRODUCTION DU CAVIARVASIL'EVA VA.1974; RYB. KHOZ.; S.S.S.R.; DA. 1974; NO 5; PP. 71Article

BEITRAG ZUR LEBENSMITTELRECHTLICHEN BEURTEILUNG VON KAVIAR. = CONTRIBUTION A L'ANALYSE DU CAVIAR DU POINT DE VUE LEGISLATION ALIMENTAIREWURZIGER J.1977; FLEISCH WIRTSCH.; DTSCH.; DA. 1977; VOL. 57; NO 8; PP. 1458-1460; ABS. ANGL. FR.; BIBL. 3 REF.Article

ZUR SCHNELLEN DIFFERENZIERUNG VON IM HANDEL BEFINDLICHEN KAVIARERZEUGNISSEN = IDENTIFICATION RAPIDE DU CAVIAR ET PRODUITS DERIVES COMMERCIALISESRAKOW D.1976; ARCH. LEBENSMITTEL-HYG.; DTSCH.; DA. 1976; VOL. 27; NO 1; PP. 27-31; BIBL. 23REF.Article

PROCESSING OF CURED NULLET ROEHSU WH; DENG JC.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 1; PP. 97-101; BIBL. 14 REF.Article

COMPARISON OF TWO METHODS AND IMPROVEMENTS FOR COLORIMETRIC DETERMINATION OF NITRITE IN COD ROEITO Y; YODOSHI M; TANAKA JI et al.1979; J. FOOD PROTECT.; USA; DA. 1979; VOL. 42; NO 9; PP. 715-718; BIBL. 4 REF.Article

COLLABORATIVE STUDY OF THE DETERMINATION OF BORIC ACID IN CAVIAR BY EMISSION SPECTROSCOPY = ETUDE CONCERTEE DU DOSAGE DE L'ACIDE BORIQUE DANS LE CAVIAR PAR SPECTROSCOPIE D'EMISSIONFRANCO V; HOLAK W.1975; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1975; VOL. 58; NO 2; PP. 293-296; BIBL. 10 REF.Article

DETERMINATION OF TRACE ELEMENTS IN FISH TISSUES BY THE STANDARD ADDITION METHODJULSHAMN K; BRAEKHAN OR.1975; ATOM. ABSORPT. NEWSLETTER; U.S.A.; DA. 1975; VOL. 14; NO 3; PP. 49-52; ABS. FR. ALLEM.; BIBL. 8REFArticle

ANREICHERUNG, IDENTIFIZIERUNG UND BESTIMMUNG VON SAUREN FARBSTOFFEN DURCH HPLC UNTER BESONDERER BERUECKSICHTIGUNG DER LEBENSMITTELFARBSTOFFE = ENRICHISSEMENT, IDENTIFICATION ET DOSAGE DES COLORANTS ACIDES, EN PARTICULIER LES COLORANTS ALIMENTAIRES, PAR HPLCSTEVERLE H.1979; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DEU; DA. 1979; VOL. 169; NO 6; PP. 429-434; ABS. ENG; BIBL. 16 REF.Article

FATTY AND AMINO ACID COMPOSITION OF SALTED MULLET ROELU JY; MA YM; WILLIAMS C et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 3; PP. 676-677; BIBL. 13 REF.Article

EFFECT OF SALTING TIME, DEHYDRATATION TEMPERATURES AND DEHYDRATION TIME ON QUALITY OF INTERMEDIATE MOISTURE NULLET ROEHSU WH; DENG JC; CORNELL JA et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 1; PP. 102-106; BIBL. 14 REF.Article

PROXIMATE COMPOSITION OF FISH ROE IN RELATION TO MATURITYVUORELA R; KAITARANTA J; LINKO RR et al.1979; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1979; VOL. 12; NO 4; PP. 186-188; ABS. FRE; BIBL. 16 REF.Article

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