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A RESEARCH NOTE. IDENTIFICATION OF TOMATO CATSUP COMMINUTION PROCESS USING SUCROSE VELOCITY GRADIENT CENTRIFUGATION = NOTE DE RECHERCHE. IDENTIFICATION, PAR UNE METHODE DE CENTRIFUGATION A GRADIENT DE VITESSE DU SACCHAROSE, DU PROCEDE DE FABRICATION DES SAUCES PIQUANTES A BASE DE TOMATEBASEL RM.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 984-985; BIBL. 4 REF.; 2 FIG.Article

MICROBIOLOGY AND BIOCHEMISTRY OF SOY SAUCE FERMENTATIONYONG FM; WOOD BJB.1974; ADV. APPL. MICROBIOL.; U.S.A.; DA. 1974; VOL. 17; PP. 157-194; BIBL. 6P.Article

MODIFICATIONS DES CONSTITUANTS ET DU COMPORTEMENT DU POINT DE VUE SORPTION DE L'EAU, PENDANT LE SECHAGE PAR ATOMISATION, DE LA SAUCE DE SOJAHAMANO M; AOYAMA Y.1974; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1974; VOL. 48; NO 11; PP. 619-625; ABS. ANGL.; BIBL. 24 REF.Article

SELECTION GENETIQUE, PAR FUSION DES PROTOPLASTES, DES MOISISSURES DE KOJI DESTINEES A LA FABRICATION DE LA SAUCE DE SOJA. (ETUDE SUR LA SELECTION GENETIQUE D'ASPERGILLUS. 1ERE PARTIE)FURUYA T; ISHIGE M; UCHIDA K et al.1983; JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN.; ISSN 0002-1407; JPN; DA. 1983; VOL. 57; NO 1; PP. 1-8; ABS. ENG; BIBL. 26 REF.; 5 FIG./5 TABL.Article

DIVERSITY IN THE METABOLISM OF ORGANIC ACIDS BY PEDIOCOCCUS HALOPHILUS = DIVERSITE DANS LE METABOLISME DES ACIDES ORGANIQUES CHEZ P.H.KANBE C; UCHIDA K.1982; AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 9; PP. 2357-2359; BIBL. 5 REF.Article

HIGH PRESSURE LIQUID CHROMATOGRAPHIC DETERMINATION OF AFLATOXINS IN SOY SAUCE AND FERMENTED SOYBEAN PASTERU DONG WET; SHENQ CHYI CHANG; SHIUH SHENG LEE et al.1980; J.-ASSOC. OFF. ANAL. CHEM.; ISSN 0004-5756; USA; DA. 1980; VOL. 63; NO 6; PP. 1269-1274; BIBL. 16 REF.Article

MICROFLORA OF FOUR FERMENTED FISH SAUCES = MICROFLORE DE QUATRE SAUCES FERMENTEES A BASE DE POISSONCRISAN EV; SANDS A.1975; APPL. MICROBIOL.; U.S.A.; DA. 1975; VOL. 29; NO 1; PP. 106-108; BIBL. 13 REF.Article

CLASSIFICATION SEROLOGIQUE DES LEVURES DES SAUCES DE SOJAMOGI K; SAKASAI T.1974; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1974; VOL. 48; NO 11; PP. 613-617; ABS. ANGL.; BIBL. 9REF.Article

PRODUCTION DE SAUCE DE POISSON A PARTIR DE SARDINES EN UTILISANT LES ENZYMES DES VISCERESYOSHINAKA R; SATO M; TSUCHIYA N et al.1983; NIPPON SUISAN GAKKAISHI; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 3; PP. 463-469; ABS. ENG; BIBL. 22 REF.; 6 FIG./3 TABL.Article

COMPOSES AZOTES A HAUT POIDS MOLECULAIRES DANS LA SAUCE DE SOJASAKURAI H; HASHIBA H; OKUHARA A et al.1981; NIPPON NOGEI KAGAKUKAISHI; ISSN 0002-1407; JPN; DA. 1981; VOL. 55; NO 1; PP. 7-14; ABS. ENG; BIBL. 19 REF.Article

MICROBIOLOGY OF MAYONNAISE AND SALAD DRESSING: A REVIEW.SMITTLE RB.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 6; PP. 415-422; BIBL. 1 P. 1/2Article

PERSISTENCE OF AFLATOXIN DURING THE FERMENTATION OF SOY SAUCEMAING IY; AYRES JC; KOEHLER PE et al.1973; APPL. MICROBIOL.; U.S.A.; DA. 1973; VOL. 25; NO 6; PP. 1015-1017; BIBL. 7REF.Serial Issue

RISKS OF MYCOTOXIN IN FERMENTED FOODSYOKOTSUKA T; SASAKI M.1981; ADVANCES IN BIOTECHNOLOGY. INTERNATIONAL FERMENTATION SYMPOSIUM. 6/1980/LONDON ON; CAN/GBR/FRA; TORONTO; OXFORD; PARIS: PERGAMON PRESS; DA. 1981; PP. 461-466; BIBL. 37 REF.Conference Paper

ISOLATION AND ANALYSIS OF MOLDS FROM SOY SAUCE KOJI IN THAILANDBHUMIRATANA A; FLEGEL TW; GLINSUKON T et al.1980; APPL. ENVIRONMENT. MICROBIOL.; USA; DA. 1980; VOL. 39; NO 2; PP. 430-435; BIBL. 12 REF.Article

METHODE ENZYMATIQUE D'ESTIMATION DU CONTENU EN MYCELIUM DU KOJI ET SIGNIFICATION DE CE CONTENU DANS LA PRODUCTION DU SHOYUKATOU T; KOBAYASHI K; IZUMI Y et al.1976; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1976; VOL. 50; NO 9; PP. 395-402; ABS. ANGL.; BIBL. 20 REF.Article

EFFECT OF METAL CONTENTS IN BREWING WATER ON COLOR OF SOY SAUCENODA F.1980; J. FERMENT. TECHNOL. (OSAKA, 1977); ISSN 0385-6380; JPN; DA. 1980; VOL. 58; NO 5; PP. 449-456; BIBL. 21 REF.Article

Photostability of sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) in stored fish sauce and soy sauceFIDLER, M. C; KRZYSTEK, A; WALCZYK, T et al.Journal of food science. 2004, Vol 69, Num 9, pp S380-S383, issn 0022-1147Article

A study of chemical characteristics of soy sauce and mixed soy sauce : chemical characteristics of soy sauceKIM, Ji-Sang; LEE, Young-Soon.European food research & technology (Print). 2008, Vol 227, Num 3, pp 933-944, issn 1438-2377, 12 p.Article

SUBSTRATE SPECIFICITY OF ALKALINE PROTEINASE FROM ASPERGILLUS SOJAE, A SOY SAUCE PRODUCING FUNGUS = SPECIFICITE DE SUBSTRAT DE LA PROTEINASE ALCALINE D'ASPERGILLUS SOJAE, MOISISSURE UTILISEE POUR LA PRODUCTION DE SAUCE DE SOJAICHISHIMA E; HAMAMATSU M; YAMAMOTO N et al.1983; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1983; VOL. 11; NO 3; PP. 187-200; BIBL. 29 REF.; 3 FIG./4 TABL.Article

EVALUATION STATISTIQUE DES ENZYMES CLES DETERMINANT LA VITESSE DE FILTRATION ET LA VISCOSITE DU MOUT DE SOJANAKADAI T; AISHIMA T.1983; JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN; ISSN 0002-1407; JPN; DA. 1983; VOL. 57; PP. 307-311; ABS. ENG; BIBL. 13 REF.; 7 TABL.Article

FERMENTED SAUCE MADE FROM BLACK SOYBEANS (INYU)HUA J; WANG IH; CHEN SK et al.1981; ADVANCES IN BIOTECHNOLOGY. INTERNATIONAL FERMENTATION SYMPOSIUM. 6/1980/LONDON ON; CAN/GBR/FRA; TORONTO; OXFORD; PARIS: PERGAMON PRESS; DA. 1981; PP. 517-523; BIBL. 10 REF.Conference Paper

GLASS CAPILLARY CHROMATOGRAPHIC PROFILES OF SOY SAUCE AROMA CORRELATED WITH SENSORY ASSESSMENT = AROMES DE LA SAUCE DE SOJA: RELATIONS ENTRE LES PROFILS CHROMATOGRAPHIQUES EN CAPILLAIRE DE VERRE ET LES TESTS SENSORIELSAISHIMA T.1981; AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1981; VOL. 45; NO 12; PP. 2847-2853; BIBL. 22 REF.Article

UNE METHODE DE NUMERATION SELECTIVE DE LEVURE DU SHOYU PAR L'INHIBITION DES SELS METALLIQUES VIS-A-VIS DE LA CROISSANCE DES LEVURESBABA R; IZUMI Y; MOTAI H et al.1977; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1977; VOL. 51; NO 5; PP. 261-267; ABS. ANGL.; BIBL. 16 REF.Article

PRODUCTION OF GLUTAMINASE BY ASPERGILLUS SOJAEYAMAMOTO S; HIROOKA H.1974; J. FERMENT. TECHNOL.; JAP.; DA. 1974; VOL. 52; NO 8; PP. 564-569; BIBL. 11REF.Article

LOW-SODIUM/HIGH-POTASSIUM FERMENTED SAUCES. = LES SAUCES FERMENTEES A FAIBLE TENEUR EN SODIUM ET A TENEUR ELEVEE EN POTASSIUMCAMIRAND W; RANDALL J; POPPER K et al.1983; FOOD TECHNOLOGY (CHICAGO).; ISSN 0015-6639; USA; DA. 1983; VOL. 37; NO 4; PP. 81-85; 4 P.; BIBL. 28 REF.; 3 TABL.Article

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