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

STORAGE STABILITY OF CONTINUOUS EXPLOSION-PUFFED POTATOES = STABILITE AU STOCKAGE DES POMMES DE TERRE SOUFFLEES PREPAREES PAR L'EXPANSION EN CONTINUSULLIVAN JF; KONSTANCE RP; EGOVILLE MJ et al.1983; LEBENSMITTEL-WISSENSCHAFT+TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 2; PP. 76-80; BIBL. 26 REF.; 7 TABL.Article

ETUDE DE LA CHLOROPHYLLE DES ALGUES BRUNES. I. TENEUR EN CHLOROPHYLLE DE KOMBU SECHEYOKOYA K.1982; NIHON DAIGAKU NOJUIGAKUBU GAKUJUTSU KENKYU HOKOKU. (BULLETIN OF THE COLLEGE OF AGRICULTURE AND VETERINARY MEDICINE, NIHON UNIVERSITY); ISSN 0078-0839; JPN; DA. 1982; VOL. 39; NO 57; PP. 107-112; ABS. ENG; BIBL. 12 REF.; 3 FIG./3 TABL.Article

A MONOLAYER EQUATION FOR USE IN SORPTION STUDIESCAURIE M.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 332-333; BIBL. 13 REF.Article

FLAVOUR SIGNIFICANT COMPOUNDS IN YEAST AUTOLYSATE GISTEX X-II POWDER. II: NEUTRAL AND BASIC FRACTIONSHAJSLOVA J; VELISEK J; DAVIDEK J et al.1980; NAHRUNG; ISSN 0027-769X; DDR; DA. 1980; VOL. 24; NO 9; PP. 875-881; ABS. RUS/ENG; BIBL. 20 REF.Article

LEVURES SECHES ACTIVES. PREMIERS RESULTATS D'ESSAIS REALISES EN 1977.CUINIER C; PUISAIS J.1978; VIGNES ET VINS; FRA; DA. 1978; NO 270; PP. 49-52Article

THE STRUCTURE OF FRESH AND DESICCATED COCONUT = STRUCTURE DES NOIX DE COCO FRAICHES ET DESHYDRATEESHEATHCOCK JF; CHAPMAN JA.1983; FOOD MICROSTRUCTURE; ISSN 511048; USA; DA. 1983; VOL. 2; NO 1; PP. 81-90; BIBL. 7 REF.; 7 FIG.Article

EFFETS DES ACIDES AMINES ET DES ACIDES SUR LA DESHYDRATATION DU "MAKOMBUE SECHE, LAMINARIA JAPONICAYOKOYA K.1983; NIPPON SUISAN GAKKAISHI.; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 1; PP. 103-107; ABS. ENG; BIBL. 7 REF.; 7 FIG./1 TABL.Article

METHODES DE PREPARATION ET DE CONSERVATION DE POUDRES DE CHAIR DE POISSON APTES A LA FORMATION DU KAMABOKOMATSUDA Y.1983; NIPPON SUISAN GAKKAISHI; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 8; PP. 1293-1295; ABS. ENG; BIBL. 11 REF.; 3 FIG.Article

OBTENTION, TENEUR EN EAU ET GRANULOMETRIE DES POUDRES ACTIVES DE PROTEINES DE POISSONNIKI H; WADA T; IGARASHI S et al.1983; NIPPON SUISAN GAKKAISHI.; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 1; PP. 85-89; ABS. ENG; BIBL. 6 REF.; 10 FIG.Article

EFFECT OF PRESSURIZED GAS FREEZING PRE-TREATMENT OF CARROT DEHYDRATION IN AIR FLOWSUAREZ C; VIOLLAZ PE.1982; JOURNAL OF FOOD TECHNOLOGY; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 5; PP. 607-613; BIBL. 8 REF.Article

TEMPERATURE PREDICTION IN AIR DRYING OF FOOD MATERIALS: A SIMPLE MODELVIOLLAZ PE; SUAREZ C; ALZAMORA S et al.1980; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1980; VOL. 15; NO 4; PP. 361-367; BIBL. 5 REF.Article

KRITERIEN ZUR QUALITAETSBESTIMMUNG DER AKTIVEN TROCKENBACKHEFE = CRITERES D'EVALUATION DE LA QUALITE DE LEVURES ACTIVES SECHES DE BOULANGERIEJOSIC D.1980; GETREIDE MEHL BROT.; DEU; DA. 1980; VOL. 34; NO 7; PP. 179-182; BIBL. 14 REF.Article

TEJPOROK ES TEJALAPU TAPSZEREK SZABAD ZSIRTARTALMANAK VALTOZASA A TAROLAS ALATT = MODIFICATIONS DES TENEURS EN MATIERE GRASSE LIBRE DU LAIT EN POUDRE ET DE PREPARATIONS CONTENANT DU LAIT AU COURS DE LEUR ENTREPOSAGELASZTITY R; TRAN THE TRUYEN; BEKES F et al.1980; ELELMISZERVIZSG. KOZL.; ISSN 0422-9576; HUN; DA. 1980; VOL. 26; NO 4-5; PP. 123-133; ABS. RUS/GER/ENG; BIBL. 12 REF.Article

STUDI SULLA DEIDROCONGELAZIONE DELLA CAROTA IN CUBETTI = ETUDE DE LA DESHYDROCONGELATION DE CAROTTE EN PETITS CUBESANDREOTTI R; TOMASICCHIO M; FONTANESI D et al.1980; INDUSTR. CONSERVE; ITA; DA. 1980; VOL. 55; NO 2; PP. 109-113; ABS. ENG; BIBL. 4 REF.Article