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BILAN ACTUEL DE LA POLLUTION ET LES MOYENS D'Y REMEDIER1974; REV. FR. DIET.; FR.; DA. 1974; VOL. 18; NO 71; PP. 5-66; BIBL. DISSEM.Article

METHODE ZUM MESSEN DES INSTANTEFFEKTES FUER DIE PRAXIS. = METHODE DE MESURE DE L'EFFET D'INSTANTANEISATION POUR LA PRATIQUEROTH K; BEYER W.1976; GORDIAN; DTSCH.; DA. 1976; VOL. 76; NO 10; PP. 281-282; ABS. ANGL.Article

THERMOPHYSICAL PROPERTIES OF FOODSTUFFS. IV: GENERAL BIBLIOGRAPHYMELLOR JD.1980; BULL. INST. INTERACTION. FROID; FRA; DA. 1980; VOL. 60; NO 3; PP. 493-515; ABS. FRE; BIBL. 500 REF.Article

LE FROID ET LES QUALITES ORGANOLEPTIQUES DES PRODUITS ALIMENTAIRESULRICH MR.1975; REV. GEN. FROID; FR.; DA. 1975; VOL. 66; PP. 1025-1035; BIBL. 21REF.Article

A COMPARISON OF A SPECTROPHOTOMETRIC (QUERCETIN) METHOD AND AN ATOMIC-ABSORPTION METHOD FOR THE DETERMINATION OF TIN IN FOOD = COMPARAISON D'UNE METHODE SPECTROPHOTOMETRIQUE A LA QUERCETINE ET D'UNE METHODE D'ABSORPTION ATOMIQUE POUR LE DOSAGE DE SN DANS LES DENREES ALIMENTAIRESENGBERG A.1973; ANALYST; G.B.; DA. 1973; VOL. 98; NO 1163; PP. 137-145; BIBL. 12 REF.Serial Issue

PULVRIGE, WEHLIGE UND KOERNIGE LEBENSMITTEL = PRODUITS ALIMENTAIRES PULVERULENTS, FARINEUX, GRANULEUX1978; GORDIAN; DEU; DA. 1978; VOL. 78; NO 1739; PP. 263-265Article

PACKAGING IMPROVES FOOD SERVICE PRODUCTIVITY.DOVER RL; BRODY AL.1977; FOOD TECHNOL.; U.S.A.; DA. 1977; VOL. 31; NO 4; PP. 40-48 (4P.); BIBL. 1 P.Article

INFLUENCE OF FROZEN STATE REACTIONS ON FREEZE-DRIED FOODS = INFLUENCE DES REACTIONS A L'ETAT CONGELE SUR LES PRODUITS ALIMENTAIRES LYOPHILISESKAREL M; FLINK JM.1973; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1973; VOL. 21; NO 1; PP. 16-21; BIBL. 33 REF.Serial Issue

LA DIGESTIBILITE DES PRODUITS LYOPHILISES APRES DIVERSES DUREES DE CONSERVATIONOKLADNIKOV YU N; TRUBACHEV IN; EFIMOV VP et al.1973; VOPR. PITAN.; S.S.S.R.; DA. 1973; NO 2; PP. 22-24; ABS. ANGLSerial Issue

EFFECT OF COMPOSITION ON THERMAL CONDUCTIVITY OF FRESH AND FROZEN FOODS = EFFET DE LA COMPOSITION SUR LA CONDUCTIBILITE THERMIQUE DE PRODUITS ALIMENTAIRES FRAIS OU CONGELESVAN DEN BERG L; LENTZ CP.1975; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1975; VOL. 8; NO 2; PP. 79-83; ABS. FR.; BIBL. 16 REF.Article

Trends and opportunities in food pathogen detection : Food pathogen detectionNUGEN, S. R; BAEUMNER, A. J.Analytical and bioanalytical chemistry. 2008, Vol 391, Num 2, pp 451-454, 4 p.Article

Composition en vitamines de soixante sept aliments courantsMARESCHI, J. P; COUSIN, F.Médecine et nutrition. 1984, Vol 20, Num 1, pp 39-46, issn 0398-7604Article

BEISPIELE PRODUKTBEZOGENER OPTIMIERUNG VON LEBENSMITTELPACKUNGEN. = EXEMPLES D'OPTIMISATION, EN RELATION AVEC LE PRODUIT, D'EMBALLAGES DE QUALITE ALIMENTAIRESTRACKENBROCK K.1978; MITT. GEB. LEBENSMITTELUNTERS. HYG.; SCHWEIZ.; DA. 1978; VOL. 69; NO 1; PP. 42-47; ABS. FR. ANGL.; BIBL. 5 REF.Article

TRATTAMENTI TERMICI DEGLI ALIMENTI E VITAMINE = TRAITEMENTS PAR LA CHALEUR DES DENREES ALIMENTAIRES ET VITAMINESQUAGLIA GB; VIOLA MA; FIDANZA A et al.1974; ACTA VITAMINOL. ENZYMOL.; ITAL.; DA. 1974; VOL. 28; NO 1-4; PP. 39-46; ABS. ANGL.; BIBL. 16 REF.Article

The natural fingerprint of stable isotopes: use of IRMS to test food authenticityFÖRSTEL, Hilmar.Analytical and bioanalytical chemistry. 2007, Vol 388, Num 3, pp 541-544, 4 p.Article

Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E. coli and S. aureusBECERRIL, R; GOMEZ-LUS, R; GOIII, P et al.Analytical and bioanalytical chemistry. 2007, Vol 388, Num 5-6, pp 1003-1011, 9 p.Conference Paper

Food safety and FDÁs action plan phase II = L'innocuité des produits alimentaires et la deuxième phase du plan d'action de la FDAYOUNG, F. E.Food technology (Chicago). 1987, Vol 41, Num 11, pp 116-123, issn 0015-6639, 7 p.Article

ASSAINISSEMENT PAR IRRADIATION DES POUDRES ALIMENTAIRES. PROTOTYPE: AMIDONSAINT LEBE L.1975; DGRST-7270061; FR.; DA. 1975; PP. (604 P.); ABS. ALLEM. ANGL.; BIBL. DISSEM.; (RAPP. FINAL. ACTION CONCERTEE: TECHNOL. ALIM. AGRIC.). 13 FASCReport

Should genetically modified foods be abandoned on the basis of allergenicity? : Genetically modified foodsBACHAS-DAUNERT, Stephanie; DEO, Sapna K.Analytical and bioanalytical chemistry. 2008, Vol 392, Num 3, pp 341-346, 6 p.Article

Present and Future Challenges in Food Analysis: FoodomicsGARCIA-CANAS, Virginia; SIMO, Carolina; HERRERO, Miguel et al.Analytical chemistry (Washington). 2012, Vol 84, Num 23, pp 10150-10159, issn 0003-2700, 10 p.Article

Produits alimentaires intermédiaire : de nouvelles voies de croissanceJAEGY, Philippe.Arômes ingrédients additifs. 2006, Num 62, pp 24-27, issn 1260-9978, 4 p.Article

Recent developments at the Codex Alimentarius Commission and the inter-agency meeting with respect to food analysisWOOD, Roger.Accreditation and quality assurance. 2004, Vol 9, Num 9, pp 551-556, issn 0949-1775, 6 p.Conference Paper

Food anaphylaxis : Allergens in foodsBROCKOW, Knut; RING, Johannes.Analytical & bioanalytical chemistry (Print). 2009, Vol 395, Num 1, pp 17-23, issn 1618-2642, 7 p.Article

Genetically modified food from crops : progress, pawns, and possibilities : Genetically modified foodsMORIN, Xenia K.Analytical and bioanalytical chemistry. 2008, Vol 392, Num 3, pp 333-340, 8 p.Article

Control of chemical contaminants in foods : past, present, and future = Contrôle des contaminants chimiques dans les produits alimentaires : passé, présent et avenirJELINEK, C. F.Journal - Association of official analytical chemists. 1985, Vol 68, Num 6, pp 1063-1068, issn 0004-5756Article

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