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CARACTERISTIQUES THERMOPHYSIQUES DE CONCENTRAT DE LEVURESHISHATSKIN YU I; FEDOROV VA; NAJMUSHINA LI et al.1976; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1976; NO 1; PP. 156-157; BIBL. 6 REF.Article

MICROBIAL QUALITY OF DEHYDRATED ONIONS = QUALITE MICROBIOLOGIQUE DES OIGNONS DESHYDRATESFIRSTENBERG R; MANNHEIM CH; COHEN A et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 4; PP. 685; BIBL. 13REF.Article

THE MICROBIOLOGY OF ONION PRODUCTS. = LA MICROBIOLOGIE DES PRODUITS DERIVES DE L'OIGNONHEATH H.1983; FOOD (LONDON. 1979).; ISSN 0143-8441; GBR; DA. 1983; VOL. 5; NO 1; PP. 22-27; 4 P.; BIBL. 12 REF.; 4 PHOTO./2 TABL.Article

AN IMPROVED METHOD FOR THE DETERMINATION OF ADSORBED/ENTRAPPED GASES IN DEHYDRATED FOODSTUFFS = METHODE AMELIOREE POUR LE DOSAGE DES GAZ ADSORBES/PIEGES DANS LES PRODUITS ALIMENTAIRES DESHYDRATESSAGUY I; GOLDMAN M; HOREV B et al.1983; ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 177; NO 5; PP. 359-363; ABS. GER; BIBL. 9 REF.; 4 FIG./3 TABL.Article

PRACTICAL APPROACHES TO HOME FOOD DEHYDRATIONMAGGARD PD.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 5; PP. 492-494; BIBL. 11 REF.Article

LA TRASFORMAZIONE INDUSTRIALE DELLA ZUCCA = LA TRANSFORMATION INDUSTRIELLE DES COURGESDALL'AGLIO G; CARPI G; VERSITANO A et al.1981; IND. CONSERVE; ISSN 0019-7483; ITA; DA. 1981; VOL. 56; NO 4; PP. 244-249; ABS. ENG; BIBL. 9 REF.Article

MICROBIOLOGICAL ANALYSIS OF POULTRY ANAPHAGE = ANALYSE MICROBIOLOGIQUE DES FIENTES DE VOLAILLES DESSECHEESCHANG TS; CURRIGAN DJ; MURPHY DW et al.1974; POULTRY SCI.; U.S.A.; DA. 1974; VOL. 53; NO 3; PP. 1242-1245; BIBL. 18REF.Article

THE PREPARATION OF QUICK-COOKING DEHYDRATED VEGETABLES BY HIGH TEMPERATURE SHORT TIME PNEUMATIC DRYING. = PREPARATION DE LEGUMES DESHYDRATES A CUISSON RAPIDE, PAR SECHAGE PNEUMATIQUE RAPIDE A COURTE DUREE ET TEMPERATURE ELEVEE.JAYARAMAN KS; GOPINATHAN VK; PITCHAMUTHU P et al.1982; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 6; PP. 669-678; BIBL. 12 REF.; 2 FIG./4 TABL.Article

FURTHER STUDIES ON THE ISOLATION OF INJURED SALMONELLAE FROM FOODSVAN SCHOTHORST M; VANLEUSDEN FM.1975; ZBL. BAKTERIOL. PARASITENKDE INFEKT.-KRANKH. HYG., 1, A; DTSCH.; DA. 1975; VOL. 230; NO 2; PP. 186-191; ABS. ALLEM.; BIBL. 10REF.Article

FUNGAL DETERIORATION OF BAGS DURING INTERNATIONAL TRANSPORT OF CORN SOYA MILK: A TEST SHIPMENTBOTHAST RJ; ROGERS RF; HESSELTINE CW et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 421-424; (6 P.); BIBL. 5 REF.Article

THE EVALUATION OF A NUMBER OF BLOOD AGAR BASE CULTURE MEDIASHEARING G; JOHNSTONE GF.1974; MED. LAB. TECHNOL.; G.B.; DA. 1974; VOL. 31; NO 2; PP. 135-140; BIBL. 2 REF.Article

IDENTIFICATION DES MICROCOCCACEAE ISOLES D'UNE CHAINE DE PRODUCTION DE POUDRE DE LAIT. IIDELARRAS C.1976; REV. LAIT. FR.; FR.; DA. 1976; NO 341; PP. 229-235 (5P.); ABS. ANGL.; BIBL. 23 REF.Article

NEUERE UNTERSUCHUNGEN MIT AKTIVER TROCKENHEFE. = NOUVELLES RECHERCHES SUR LA LEVURE SECHEE ACTIVEVITEZ L; BLINC M; MAGAZINOVIC M et al.1976; BETREIDE MEHL BROT; DTSCH.; DA. 1976; VOL. 30; NO 7; PP. 177-181; BIBL. 8 REF.Article

DEATH KINETICS OF YEAST IN SPRAY DRYINGELIZONDO H; LABUZA TP.1974; BIOTECHNOL. AND BIOENGNG; U.S.A.; DA. 1974; VOL. 16; NO 9; PP. 1245-1259; BIBL. 1P.1/2Article

THE EFFECTS OF DESIGN AND OPERATING CONDITIONS ON PARTICLE MORPHOLOGY FOR SPRAY-DRIED FOODSGREENWALD CG; KING CJ.1981; J. FOOD PROCESS ENG.; ISSN 0145-8876; USA; DA. 1981; VOL. 4; NO 3; PP. 171-187; BIBL. 14 REF.Article

ALIMENTOS DESIDRATADOS-CONCEITOS BASICOS PARA SUA EMBALAGEM E CONSERVACAO = LES PRODUITS ALIMENTAIRES DESHYDRATES. CONCEPTS DE BASE POUR LEUR EMBALLAGE ET LEUR CONSERVATIONDANTAS CABRAL AC; DIAS ALVIM D.1981; BOL. INST. TECHNOL. ALIMENT., SAO PAULO; ISSN 0366-0281; BRA; DA. 1981; VOL. 18; NO 1; PP. 1-65; ABS. ENG; BIBL. 53 REF.Article

THE MOISTURE CONTENT/EQUILIBRIUM RELATIVE HUMIDITY RELATIONSHIP OF A DRIED YEAST PRODUCT.PIXTON SW; WARBURTON S.1977; J. STOR. PROC. RES.; G.B.; DA. 1977; VOL. 13; NO 1; PP. 35-37; BIBL. 5 REF.Article

ETUDES SUR LES MILIEUX DE CULTURE POUR L'ISOLEMENT ET LA NUMERATION DES ENTEROCOQUES A PARTIR DE LAIT DESHYDRATEALEKSIEVA V.1974; VETER.-MED. NAUKI; BALG.; DA. 1974; VOL. 11; NO 9; PP. 31-38; ABS. RUSSE ANGL.; BIBL. 17REF.Article

COMPOSITION AND NUTRITIVE VALUE OF DEHYDRATED ALFALFA FOR LACTATING DAIRY COWS = COMPOSITION ET VALEUR NUTRITIVE, POUR LES VACHES LAITIERES, DE LA LUZERNE DESHYDRATEECHRISTENSEN DA; COCHRAN MI.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 6; PP. 1282-1289; BIBL. 25 REF.; 11 TABL.Article

CARACTERISTICAS DE SECAGEM DAS CULTIVARES DE CEBOLA MAIS COMERCIALIZADAS NO BRAZIL. = CARACTERISTIQUES DE SECHAGE DES VARIETES D'OIGNON LES PLUS FREQUEMMENT COMMERCIALISEES AU BRESIL.DE AGUIRRE JM; TRAVAGLINI DA; DOS SANTOS DRAETTA I et al.1982; BOLETIM DO INSTITUTO DE TECNOLOGIA DE ALIMENTOS.; ISSN 0366-0281; BRA; DA. 1982; VOL. 19; NO 2; PP. 133-150; ABS. ENG; BIBL. 15 REF.; 2 FIG./11 TABL.Article

TOXIC SPECIES OF PENICILLIUM COMMON IN FOODMISLIVEC PB.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 9; PP. 723-726; BIBL. 33 REF.Article

RESULTATS CONCERNANT LA REDUCTION DU NOMBRE DE GERMES DANS DU PAPRIKA EN POUDRE DANS DIFFERENTS TYPES D'EMBALLAGESFEKETE SE; NAGY J; KORMENDY I et al.1977; KONZERV-ES PAPRIKAIPAR; MAGYAR; DA. 1977; NO 5; PP. 184-186; ABS. RUSSE ALLEM.; BIBL. 7 REF.Article

IMPORTANCE OF BRANDS OF DEHYDRATED CULTURE MEDIUM.FAGERBERG DJ; AVENS JS; GEORGE BA et al.1976; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 39; NO 5; PP. 351-352; BIBL. 1 REF.Article

A SIMPLE METHOD OF PREPARING DRIED CASEIN SAMPLES FOR BACTERIOLOGICAL ANALYSES.O'CONNOR F.1976; IRISH J. AGRIC. RES.; IREL.; DA. 1976; VOL. 15; NO 2; PP. 279-281; BIBL. 4 REF.Article

SECADO POR ATOMIZACION DE DISGREGADOS ("COMMINUTED") DE NARANJA. I. EFECTO DE LA TEMPERATURA DEL AIRE Y DEL CAUDAL DE ALIMENTACION DEL PRODUCTO SOBRE SU CALIDAD = SECHAGE PAR ATOMISATION DE JUS PULPEUX D'ORANGE. I. EFFET DE LA TEMPERATURE DE L'AIR ET DU DEBIT DU PRODUIT SUR LA QUALITEWELTI JS; LAFUENTE B.1983; REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS; ISSN 0034-7698; ESP; DA. 1983; VOL. 23; NO 1; PP. 97-106; ABS. ENG; BIBL. 37 REF.; 6 FIG./2 TABL.Article

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