Bakteroiologisch-higienische Probleme bei der Qualitätskontrolle von Tiefkühl-Pizza und -Baguette. II, Innerbetriebliche Kontrolle des Hygienestatus und der REinigungseffektivitätKLEER, J; WIEGNER, J; SINELL, H.-J et al.Archiv für Lebensmittelhygiene. 1991, Vol 42, Num 3, pp 55-61, issn 0003-925X, 6 p.Article

Chambres froides pour pizzas = Cold rooms for pizzasLUCAS, J.Revue générale du froid (1935). 1996, Vol 86, Num AVR, pp 21-22, issn 0755-7868Article

Accelerated shelf-life testing of foods = Test rapide d'évaluation de la durée de conservation des produits alimentairesLABUZA, T. P; SCHMIDL, M. K.Food technology (Chicago). 1985, Vol 39, Num 9, pp 57-134, issn 0015-6639, 8 p.Article

Effects of flour type and dough retardation time on the sensory characteristics of pizza crustLARSEN, D. M; SETSER, C. S; FAUBION, J. M et al.Cereal chemistry. 1993, Vol 70, Num 6, pp 647-650, issn 0009-0352Article

Untersuchungen zum Nitrosamingehalt von Pizzen und Toasts = Nitrosamin content of pizzas and toastsWIEGLER, E; KOLB, H; RÜHL, C et al.Fleischwirtschaft (Frankfurt). 1994, Vol 74, Num 12, pp 1296-1298, issn 0015-363XArticle

Use of cold ultrafiltered retentates for standardization of milks for pizza cheese : Impact on yield and functionalityGOVINDASAMY-LUCEY, S; JAEGGI, J. J; JOHNSON, M. E et al.International dairy journal. 2005, Vol 15, Num 6-9, pp 941-955, issn 0958-6946, 15 p.Conference Paper

Pizza quality evaluation using computer vision: Part 1. Pizza base and sauce spreadSUN, Da-Wen; BROSNAN, Tadhg.Journal of food engineering. 2003, Vol 57, Num 1, pp 81-89, issn 0260-8774, 9 p.Article

Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheeseGOVINDASAMY-LUCEY, S; LIN, T; JAEGGI, J. J et al.Journal of dairy science. 2007, Vol 90, Num 6, pp 2675-2688, issn 0022-0302, 14 p.Article

High tech et retour à la pierre pour les pizzas = Evolutions of pizzas production linesHERVE, M; MOREL, F.Process (Cesson-Sévigné). 1997, Num 1123, pp 62-63, issn 0998-6650Article

Survey of Mozzarella cheese quality at restaurant end usePILCHER, S. W; KINDSTEDT, P. S.Journal of dairy science. 1990, Vol 73, Num 6, pp 1644-1647, issn 0022-0302Article

Exaggerated hyperglycemia after a pizza meal in well-controlled diabetesAHERN, J. A; GATCOMB, P. M; HELD, N. A et al.Diabetes care. 1993, Vol 16, Num 4, pp 578-580, issn 0149-5992Article

Microbiological studies on pizza sold in EgyptKHALAFALLA, G. M; AMIN, G; OLFAT, S. M et al.Archiv für Lebensmittelhygiene. 1993, Vol 44, Num 4, pp 99-101, issn 0003-925XArticle

Pizza-Fleischkäse: Beschaffenheit und Beurteilung = Pizza meat loaf : quality and assessmentFLEMMIG, R; STOJANOWIC, V; DORAU, H.-P et al.Fleischwirtschaft (Frankfurt). 1992, Vol 72, Num 10, pp 1344-1346, issn 0015-363X, 1413 [3 p.]Article

Technologie de la pâte : la pizza joue la carte du marketing = Pizza dough technologySICOT, Dominique.RIA. Revue économique et technique de l'industrie alimentaire européenne. 2002, Num 625, pp 66-68, issn 0035-4244, 3 p.Article

Use of dry milk protein concentrate in pizza cheese manufactured by culture or direct acidificationSHAKEEL-UR-REHMAN; FARKYE, N. Y; YIM, B et al.Journal of dairy science. 2003, Vol 86, Num 12, pp 3841-3848, issn 0022-0302, 8 p.Article

A model of Mozzarella cheese melting and browning during pizza bakingRUDAN, M. A; BARBANO, D. M.Journal of dairy science. 1998, Vol 81, Num 8, pp 2312-2319, issn 0022-0302Article

Assigned versus participative goal setting and response generalization : Managing injury control among professional pizza deliverersLUDWIG, T. D; GELLER, E. S.Journal of applied psychology. 1997, Vol 82, Num 2, pp 253-261, issn 0021-9010Article

Whey proteins and cheese pizza cheeseROUPAS, P; MEAD, D.Dairy industries international. 2001, Vol 66, Num 9, pp 16-18, issn 0308-8197Article

Pizza, an unsuspected source of soybean allergen exposureSENNA, G. E; CRIVELLARO, M; BONADONNA, P et al.Allergy (Copenhagen). 1998, Vol 53, Num 11, pp 1106-1107, issn 0105-4538Article

Aluminium content of some foods and food products in the USA, with aluminium food additivesSAIYED, Saum M; YOKEL, Robert A.Food additives and contaminants. 2005, Vol 22, Num 3, pp 234-244, issn 0265-203X, 11 p.Article

Test zur Bestimmung der Lagerstabilität von Pizzasalami: Ergebnisse nach einer mittels ultraviolettem (UV) Licht induzierten Oxidation während einer zweitägigen Lagerung = Prediction for storage stability of sliced frozen dry sausages using ultra violet (UV) lightKIRSCH, Patrik; FISCHER, Albert.Fleischwirtschaft (Frankfurt). 2003, Vol 83, Num 2, pp 85-88, issn 0015-363X, 4 p.Article

Multi-classification of pizza using computer vision and support vector machineDU, Cheng-Jin; SUN, Da-Wen.Journal of food engineering. 2008, Vol 86, Num 2, pp 234-242, issn 0260-8774, 9 p.Article

Test for measuring the stretchability of melted cheeseFIFE, R. L; MCMAHON, D. J; OBERG, C. J et al.Journal of dairy science. 2002, Vol 85, Num 12, pp 3539-3545, issn 0022-0302, 7 p.Article

A versatile and inexpensive technique for measuring color of foodsPAPADAKIS, Spyridon E; ABDUL-MALEK, Siti; KAMDEM, Ricky Emery et al.Food technology (Chicago). 2000, Vol 54, Num 12, pp 48-51, issn 0015-6639Article

Le symposium de Cork sur les fromages : Rendement et qualité en fromagerie = Cork symposium on cheesesBRETON, P.Process (Cesson-Sévigné). 1997, Num 1128, pp 84-85, issn 0998-6650Article