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Caesium formate brines used as workover, suspension fluids in HPHT field developmentBRANGETTO, Martial; PASTUREL, Christian; GREGOIRE, Michel et al.Drilling contractor. 2007, Vol 63, Num 3, pp 108-111, issn 0046-0702, 4 p.Article

Experimental Investigation into the Production Behavior of Methane Hydrate in Porous Sediment with Hot Brine StimulationLI, Xiao-Sen; WAN, Li-Hua; GANG LI et al.Industrial & engineering chemistry research. 2008, Vol 47, Num 23, pp 9696-9702, issn 0888-5885, 7 p.Article

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Contribucion a la bioquimica de la fermentacion controlada de pepinillos y calidad del producto acabado = Contribution à l'étude biochimique de la fermentation contrôlée de cornichons en saumure et qualité du produit finiRODRIGO, M; LAZARO, M. J; ALVARRUIZ, A et al.Revista de Agroquimica y Tecnologia de Alimentos. 1986, Vol 26, Num 4, pp 539-551, issn 0034-7698Conference Paper

Seven years of successfully constructing difficult North Sea HPHT wells using cesium formate brineDOWNS, John.World oil. 2008, Vol 229, Num 3, issn 0043-8790, 81―86 [4 p.]Article

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Il controllo della qualita delle olive da tavola mediante determinazione deglli acidi volatili nelle salamoie. Nota 2 = Contrôle de qualité des olives de table, par dosage des acides volatils dans les saumures. 2ème note = The quality control of the table olives by volatile acids determination in the brines. Note 2MARSILIO, V; VLAHOV, G; BRIGHIGNA, A et al.Rivista Italiana delle Sostanze Grasse. 1987, Vol 64, Num 9, pp 377-379, issn 0035-6808Conference Paper

Pigment changes in olives during fermentation and brine storage = Modifications des pigments dans des olives au cours de la fermentation et de la conservation en saumureMINGUEZ-MOSQUERA, M. I; GARRIDO-FERNANDEZ, J; GANDUL-ROJAS, B et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 1, pp 8-11, issn 0021-8561Article

Research note. Effect of calcium chloride and alum on fermentation, desalting, and firmness retention of cucumber pickles = Note de recherche. Effet du chlorure de calcium et de l'alun sur la fermentation, le dessalage et la rétention de la fermeté des cornichons en saumureBUESCHER, R. W; BURGIN, C.Journal of food science. 1988, Vol 53, Num 1, pp 296-297, issn 0022-1147Article

Utilization of modified spent lye as cover brine of conservolea olives subjected to fermentation as green of Spanish-style = Utilisation de saumure usée et modifiée comme liquide de couverture des olives Conservolea soumises à la fermentation comme les olives vertes accomodées à la mode espagnolePAPAMICHAEL-BALATSOURA, V. M; BALATSOURAS, G. D.Grasas y aceites (Sevilla). 1988, Vol 39, Num 1, pp 17-21, issn 0017-3495Article

Regeneration of Spanish style green table olive brines by ultrafiltration = Régénération, par ultrafiltration, des saumures employées pour la préparation, à la mode espagnole, des olives vertes de tableBRENES BALBUENA, M; GARCIA GARCIA, P; GARRIDO FERNANDEZ, A et al.Journal of food science. 1988, Vol 53, Num 6, pp 1733-1736, issn 0022-1147Article

Los constituyentes de las alcaparras y su variacion con el aderezo = Les constituants des câpres et leurs variations avec le saumurage = The constituents of capers and its changes with the picklingNOSTI VEGA, M; DE CASTRO RAMOS, R.Grasas y aceites (Sevilla). 1987, Vol 38, Num 3, pp 173-175, issn 0017-3495Article

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Convective processes caused by a dense, hot saline source flowing into a submarine depression from aboveMCDOUGALL, T. J.Deep-sea research. Part A. Oceanographic research papers. 1984, Vol 31, Num 11, pp 1287-1309, issn 0198-0149Article

Saccharospirillum salsuginis sp. nov., a gammaproteobacterium from a subterranean brineCHEN, Yi-Guang; CUI, Xiao-Long; LI, Qin-Yuan et al.International journal of systematic and evolutionary microbiology (Print). 2009, Vol 59, pp 1382-1386, issn 1466-5026, 5 p., 6Article

DETERMINATION OF OPTIMUM FERMENTATION QUALITY OF CAPERS (CAPPARIS OVATA DESF. VAR. CANESCENS) IN DIFFERENT BRINE CONDITIONSARSLAN, Derya; UNVER, Ahmet; OZCAN, Musa et al.Journal of food processing and preservation. 2008, Vol 32, Num 2, pp 219-230, issn 0145-8892, 12 p.Article

Coagulacion-filtracion de salmueras de aceitunas verdes estilo espanol = Coagulation-filtration des saumures d'olives vertes de table espagnoles = Regeneration of brines from Spanish green table olives by coagulation-filtrationBRENES, M; SANCHEZ, F; GARRIDO, A et al.Grasas y aceites (Sevilla). 1988, Vol 39, Num 4-5, pp 264-271, issn 0017-3495Article

Conservacion de aceitunas negras naturales procedentes de fermentacion aerobica = Conservation des olives noires au naturel après fermentation aérobie = Conservation of natural black olives from aerobic fermentationGARRIDO FERNANDEZ, A; GARCIA GARCIA, P; DURAN QUINTANA, M. C et al.Grasas y aceites (Sevilla). 1985, Vol 36, Num 5-6, pp 313-316, issn 0017-3495Article

Corrosion of Iron by Iodide-Oxidizing Bacteria Isolated from Brine in an Iodine Production FacilityWAKAI, Satoshi; ITO, Kimio; LINO, Takao et al.Microbial ecology. 2014, Vol 68, Num 3, pp 519-527, issn 0095-3628, 9 p.Article

Effect of salinity in a water bath stunner on the amperage obtained during electrical stunning of poultrySCHÜTT-ABRAHAM, I; KNAUER-KRAETZL, B; WORMUTH, H.-H et al.Fleischwirtschaft (Frankfurt). 1991, Vol 71, Num 11, pp 1309-1310, issn 0015-363XArticle

Incidencia del processo de aderezo sobre los pigmentos cloroplasticos inicialmente presentes en frutos de olivo de las variedades Manzanilla y Hojiblanca = Incidence du procédé de traitement des olives sur les pigments des chloroplastes initialement présents dans les olives des variétés Manzanilla et Hojiblanca = Effect of the green olives elaboration process on the chloroplast pigments of fruits of Manzanilla and Hojiblanca varietiesMINGUEZ MOSQUERA, M. I; GARRIDO-FERNANDEZ, J; PEREDA MARIN, J et al.Grasas y aceites (Sevilla). 1986, Vol 37, Num 6, pp 320-325, issn 0017-3495Article

Ensayos de modificacion de la fermentacion tradicional de pepinillos para evitar la aparicion de cavidades interiores = Essais de modification de la fermentation traditionnelle des cornichons pour prévenir la formation de boursoufflures = Essays to modify the traditional fermentative process of cucumber in order to prevent the formation of bloastersDURAN QUINTANA, M. C; GARRIDO FERNANDEZ, A; GARCIA GARCIA, P et al.Grasas y aceites (Sevilla). 1985, Vol 36, Num 3, pp 193-197, issn 0017-3495Article

Control of brine-type ice storage systemsMACCRACKEN, C. D.ASHRAE transactions. 1985, Vol 91, Num 1, pp 32-43, issn 0001-2505Article

Electrolytic removal of ammonia from brine wastewater: scale-up, operation and pilot-scale evaluationALFAFARA, Catalino G; KAWAMORI, Takayuki; NOMURA, Nakao et al.Journal of chemical technology and biotechnology (1986). 2004, Vol 79, Num 3, pp 291-298, issn 0268-2575, 8 p.Article