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RENNET AND ITS SUBSTITUTESDE KONING PJ.1980; BULL., FEDER. INTERNATION. LAIT.; BEL; DA. 1980; NO 126; PP. 11-15; BIBL. 46 REF.Article

VARIATION DE L'ACTIVITE COAGULANTE DES CONSTITUANTS DE LA PRESENCE COMMERCIALE.1978; REV. LAIT. FR.; FR.; DA. 1978; NO 365; PP. 365; BIBL. 9 REF.Article

INFLUENCE D'UNE PRESURE D'AGNEAU SUR LA QUALITE DU FROMAGE KEFALOTYRIANIFANTAKIS E.1976; LAIT; FR.; DA. 1976; VOL. 56; NO 551-552; PP. 76-83; ABS. ANGL.; BIBL. 9 REF.Article

COMPARAISON EXPERIMENTALE DES METHODES BIOCHIMIQUES D'EVALUATION DES PRESURES D'ORIGINES DIFFERENTESSICHO V; HUSEK V.1977; PRUMYSL POTRAVIN; CESKOSL.; DA. 1977; VOL. 28; NO 12; PP. 711-714; BIBL. 29 REF.Article

A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF FISTULATED CALF RENNET AND COMMERCIAL RENNET.NAIN CK; GANGULI NC.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 5; PP. 286-290; ABS. ALLEM.; BIBL. 23 REF.Article

ON THE ANALYSIS OF CHEESE RENNETS.KALSTA H; KREULA M.1976; MEIJERITIET. AIKAKAUSK.; SUOMI; DA. 1976; VOL. 34; PP. 41-59; BIBL. 1 P. 1/2Article

COMPARISON OF THE RATES OF PROTEOLYSIS DURING RIPENNING OF CHEDDAR CHEESES MADE WITH CALF RENNET AND SWINE PEPSIN AS COAGULANTS = COMPARAISON DES VITESSES DE PROTEOLYSE PENDANT L'AFFINAGE DU FROMAGE DE CHEDDAR FAIT AVEC DE LA PRESURE DE VEAU OU DE LA PEPSINE PORCINE COMME COAGULANTSGREEN ML; FOSTER PMD.1974; J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 2; PP. 269-282; H.T. 4; BIBL. 36 REF.Article

PROPRIETES TECHNOLOGIQUES DES ENZYMES DE TYPE PRESUREHERIAN K.1976; PRUMYSL POTRAVIN; CESKOSL.; DA. 1976; VOL. 27; NO 6; PP. 340.68-340.69Article

MAIN PROPERTIES OF MILK COAGULATING PREPARATIONS OF MICROBIAL ORIGIN = PROPRIETES PRINCIPALES DE PREPARATIONS D'ORIGINE MICROBIENNE COAGULANT LE LAITREPS A; POZNANSKI S; JAKUBOWSKI J et al.1975; MILCHWISSENSCHAFT; DTSCH.; DA. 1975; VOL. 30; NO 2; PP. 65-68; ABS. ALLEM.; BIBL. 10 REF.Article

DIFFERENTIATION OF RENNET FROM OTHER MILK CLOTTING ENZYMES BY POLYACRYLAMIDE GEL ELECTROPHORESIS.PRAGER MJ.1977; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1977; VOL. 60; NO 6; PP. 1372-1374; BIBL. 11 REF.Article

DETERMINATION OF CLOTTING POWER OF MILK CLOTTING ENZYMES = DETERMINATION DU POUVOIR COAGULANT DES ENZYMES DE COAGULATION DU LAITKOPELMAN IJ; COGAN U.1976; J. DAIRY SCI.; U.S.A.; DA. 1976; VOL. 59; NO 2; PP. 196-199; BIBL. 12REF.Article

RESIDUAL COAGULANTS IN WHEY = RESIDUS DE COAGULANTS DANS LE LACTOSERUMHARPER WJ; LEE CR.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 282-284; BIBL. 9 REF.Article

IMPIEGO DI RENNINA-PEPSINA IN MISCELA 50:50 E DI CAGLIO LIQUIDO BOVINO NELLA TECNOLOGIA DELLA CACIOTTA = UTILISATION DE RENINE-PEPSINE EN MELANGE 50:50 ET DE PRESURE LIQUIDE DE BOVIN DANS LA TECHNOLOGIE DU FROMAGE CACIOTTAROSSI G; COSTAMAGNA L.1974; UNIV. STUDI PERUGIA, ANN. FAC. AGR.; ITAL.; DA. 1974; VOL. 29; PP. 485-497; ABS. ANGL.; BIBL. 2P.1/2Article

PROTEOLYTIC ACTION OF MILK-CLOTTING ENZYME FROM BACILLUS MESENTERICUS STRAIN 76, RENNIN AND OTHER PROTEASES ON WHOLE CASEIN.MESROB K; STOEVA P.1978; MILCHWISSENSCHAFT; DEU; DA. 1978; VOL. 33; NO 8; PP. 483-486; ABS. GER; BIBL. 19 REF.Article

A METHOD FOR THE QUANTITATIVE ANALYSIS OF THE ENZYME COMPLEMENT OF COMMERCIAL RENNETS = METHODE D'ANALYSE QUANTITATIVE DE LA COMPLEMENTATION ENZYMATIQUE DES PRESURES COMMERCIALESO'LEARY PA; FOX PF.1974; J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 3; PP. 381-387; BIBL. 15 REF.Article

PREPARATION AND PROPERTIES OF RENNETS FROM LAMB'S AND KID'S ABOMASAANIFANTAKIS E; GREEN ML.1980; J. DAIRY RES.; GBR; DA. 1980; VOL. 47; NO 2; PP. 221-230; BIBL. 19 REF.Article

RENNET AND SUBSTITUTES. SURVEY OF THE ACTIVITIES OF THE IDF EXPERT GROUP B12 FROM 1970 TO 1977MARTENS IR; NAUDTS M.1978; FEDER. INTERNATION. LAIT., BULL. ANNU.; BEL; DA. 1978; NO 108; PP. 51-55; BIBL. 12 REF.Article

ETUDE DE LA METHODE DE MESURE, SELON BERRIDGE, DU TEMPS DE COAGULATION DU LAIT ADDITIONNE D'UNE SOLUTION ENZYMATIQUE.COLLIN JC; GRAPPIN R; LEGRAET Y et al.1977; REV. LAIT. FR.; FR.; DA. 1977; NO 355; PP. 389-394; ABS. ANGL.; BIBL. 17 REF.Article

A COMPARISON OF MICROSTRUCTURE OF CHEDDAR CHEESE CURD MANUFACTURED WITH CALF RENNET, BOVINE PEPSIN, AND PORCINE PEPSIN = COMPARAISON DE LA MICROSTRUCTURE DES CAILLES DE FROMAGE DE CHEDDAR OBTENUS AVEC PRESURE DE VEAU, PEPSINE BOVINE ET PEPSINE DE PORCEINO MF; BIGGS DA; IRVINE DM et al.1976; J. DAIRY RES.; G.B.; DA. 1976; VOL. 43; NO 1; PP. 113-115; H.T. 3; BIBL. 19REF.Article

METHOD FOR THE IDENTIFICATION OF RENNET AND RENNET SUBSTITUTES1978; FEDER. INTERNATION. LAIT., BULL. ANNU.; BEL; DA. 1978; NO 108; PP. 58-63Article

DETERMINATION DE L'ACTIVITE ENZYMATIQUE D'EXTRAITS COAGULANTS D'ORIGINE ANIMALE. ETUDE DE DIVERSES TECHNIQUES.GRANDAY P.1978; TECHNICIEN DU LAIT; FR.; DA. 1978-05; PP. 33-48; BIBL. 1 P.Article

PRESURE BOVINE ET FABRICATION DE FROMAGE GOUDA.MARTENS R; VANDERPOORTEN R.1977; REV. AGRIC.; BELG.; DA. 1977; VOL. 30; NO 3; PP. 707-721; BIBL. 10 REF.Article

PROTEOLYTIC ACTIVITY OF COAGULATING PREPARATIONS OF MICROBIAL ORIGIN DEPENDING ON A KIND OF SUBSTRATE = ACTIVITE PROTEOLYTIQUE DE PREPARATIONS D'ORIGINE MICROBIENNE COAGULANT LE LAIT, EN FONCTION DU TYPE DE SUBSTRATPOZNANSKI S; REPS A; KOWALEWSKA J et al.1974; MILCHWISSENSCHAFT; DTSCH.; DA. 1974; VOL. 29; NO 12; PP. 742-746; ABS. ALLEM.; BIBL. 21 REF.Article

PRESURE ET SUCCEDANES DE PRESUREBOUDIER JF.1974; BNIST-290-732; FR.; DA. 1974; PP. 1-83, BIBL. (10P.); C.D.I.U.P.A., SYNT. BIBLIOGR. NO. 3)Report

RELATION OF ASH/MOISTURE QUOTIENTS IN SOME CHEESES TO HYDROLYSIS OF ALPHA S- AND BETA -CASEINMARCOS A; FERNANDEZ SALGUERO J; ESTEBAN MA et al.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 3; PP. 392-397; BIBL. 13 REF.Article

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