FACTORS AFFECTING MILK FAT PERCENT OF NILI-RAVI BUFFALOES IN PAKISTAN = FACTEURS INFLUANT SUR LA TENEUR EN MATIERE GRASSE DU LAIT DE BUFFLESSES NILI-RAVI DU PAKISTANSHAH SK; SCHERMERHORN EC; CADY RA et al.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 3; PP. 573-577; BIBL. 20 REF.; 1 FIG./2 TABL.Article

EL MECANISMO DE LA COAGULACION DE LECHE = MECANISME DE COAGULATION DU LAITBROWN RJ.1983; INDUSTRIAS LACTEAS; USA; DA. 1983; VOL. 32; NO 1; PP. 10-16; 5 P.; 7 FIG.Conference Paper

DETERMINATION OF THE SOLID FAT CONTENT OF HARD CONFECTIONERY BUTTERS. = DETERMINATION DE LA TENEUR EN GRAISSE SOLIDE DES BEURRES DURS DE CONFISERIE.VAN DEN ENDEN JC; ROSSELL JB; VERMAAS LF et al.1982; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY.; ISSN 0003-021X; USA; DA. 1982; VOL. 59; NO 10; PP. 433-439; BIBL. 22 REF.; 4 TABL.Article

INFLUENCE OF PROTEIN AND FAT CONTENTS OF ULTRAFILTERED MILK ON RHEOLOGICAL PROPERTIES OF GELS FORMED BY CHYMOSIN. = INFLUENCE DES TENEURS EN PROTEINES ET EN MATIERE GRASSE DU LAIT ULTRAFILTRE SUR LES PROPRIETES RHEOLOGIQUES DES GELS FORMES PAR LA CHYMOSINE.GARNOT P; RANK TC; OLSON NF et al.1982; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1982; VOL. 65; NO 12; PP. 2267-2273; BIBL. 27 REF.; 5 FIG.Article

ROUTINE TESTING OF FARM TANK MILK WITH THE MILKO-SCAN 203. 2. FAT AND PROTEIN CONTENTS OF INDIVIDUAL SUPPLIES COMPARED WITH THOSE OBTAINED BY GERBER (FAT) AND DYE-BINDING (PROTEIN). ANNUAL YIELDS IN FAT AND PROTEIN AND COMPUTER CALCULATIONS OF FREQUENCY OF TESTING NEEDED. = CONTROLE DE ROUTINE DU LAIT DE FERME, AVEC LE " MILKO-SCAN 203". 2. COMPARAISON DES TENEURS EN PROTEINES ET EN MATIERE GRASSE A CELLES OBTENUES PAR LES METHODES GERBER (MATIERE GRASSE) ET DE FIXATION DE COLORANT (PROTEINES). RENDEMENTS ANNUELS EN PROTEINES ET EN MATIERE GRASSE ET CALCULS PAR ORDINATEUR SUIVANT LA FREQUENCE DES CONTROLES.KERKHOF MOGOT MF; KOOPS J; NEETER R et al.1982; NETHERLANDS MILK AND DAIRY JOURNAL.; ISSN 507474; NLD; DA. 1982; VOL. 36; NO 3; PP. 195-210; ABS. DUT; BIBL. 1 REF.; 7 FIG./7 TABL.Article

Means differ by 0,51 % in collaborative study of Babcock and ether extraction fat tests = Variation moyenne de 0,51 % lors d'étude interlaboratoires des tests de Babcock et d'extraction à l'éther pour le dosage de la matière grasseMARSHALL, R. T.Journal of dairy science. 1985, Vol 68, Num 7, pp 1642-1646, issn 0022-0302Article

Microbiological and nutritional quality of sous vide or traditionally processed fish: Influence of fat contentGARCIA-LINARES, M. C; GONZALEZ-FANDOS, E; GARCIA-FERNANDEZ, M. C et al.Journal of food quality. 2004, Vol 27, Num 5, pp 371-387, issn 0146-9428, 17 p.Article

Etiquetage des fromages : La matière grasse s'affiche sur le poids total = Labelling the fat ratio in cheesesRevue laitière française. 2003, Vol 632, pp 4-5, issn 0035-3590, 2 p.Article

Fettbestimmung nach der Zentrifugenmethode = Fat determination with the centrifuge methodKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1996, Vol 49, Num 7, pp 314-315, issn 0373-0204Article

FATTY ACID PROFILES AND FAT CONTENTS OF COMMERCIALLY IMPORTANT FISH FROM VISTULA LAGOONPOLAK-JUSZCZAK, Lucyna; KOMAR-SZYMCZAK, Katarzyna.Polish journal of food and nutrition sciences. 2009, Vol 59, Num 3, pp 225-229, issn 1230-0322, 5 p.Article

La determinazione del contenuto di olio delle olive e delle sanse mediante l'apparecchiatura Soxtec = Measurement of oil content in olives and in olive husks using the Soxtec systemDI GIOVACCHINO, L; SEGHETTI, L.Rivista Italiana delle Sostanze Grasse. 1991, Vol 68, Num 5, pp 251-256, issn 0035-6808Article

Fat and moisture content determination with unilateral NMRPETROV, Oleg V; HAY, Jill; MASTIKHIN, Igor V et al.Food research international. 2008, Vol 41, Num 7, pp 758-764, issn 0963-9969, 7 p.Article

Simultaneous determination of fat and water content in caramel using time domain NMRRUDI, T; GUTHAUSEN, G; BURK, W et al.Food chemistry. 2008, Vol 106, Num 4, pp 1375-1378, issn 0308-8146, 4 p.Conference Paper

The effects of enzymes on fat content and texture of French friesLISINSKA, G; TAJNER-CZOPEK, A; KALUM, L et al.Food chemistry. 2007, Vol 102, Num 4, pp 1055-1060, issn 0308-8146, 6 p.Article

Effect of dietary condition on the production and composition of milk of cows and buffaloes during one lactation = Effets de l'alimentation sur la production et la composition des laits de vaches et de bufflesses au cours d'une période de lactationPATEL, G. K; PATEL, M. J; PATEL, R. M et al.Fette, Seifen, Anstrichmittel. 1985, Vol 87, Num 4, pp 158-162, issn 0015-038XArticle

Die Konsistenz der Butter. IV. Verbesserung der physikalischen Qualität von Sommerbutter unter Berücksichtigung des Buttermilchfettgehaltes auf der Grundlage von Kristallisationskurven = La consistance du beurre. IV. Amélioration de la qualité physique du beurre d'été, en tenant compte de la teneur en matière grasse du babeurre et des courbes de cristallisationFREDE, E; PRECHT, D; PETERS, K. H et al.Milchwissenschaft. 1983, Vol 38, Num 12, pp 711-714, issn 0026-3788Article

Dynamic QTL Analysis on Rice Fat Content and Fat Index Using Recombinant Inbred LinesWANG, H. L; ZHANG, W. W; LIU, L. L et al.Cereal chemistry. 2008, Vol 85, Num 6, pp 769-775, issn 0009-0352, 7 p.Article

Microwave heating of cooked pork patties as a function of fat contentPICOUET, P. A; FERNANDEZ, A; SERRA, X et al.Journal of food science. 2007, Vol 72, Num 2, issn 0022-1147, E57-E63Article

Fett bestimmung nach der Refraktometer-Methode = Fat content using the refractometer methodKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1996, Vol 49, Num 11, pp 522-523, issn 0373-0204Article

Un lait... des laits... pour quels produits ? Valorisation industrielle des laits en fonction de leur teneur en matières protéiques et grassesFROC, J; LOUBEYRE, M; FROGER, J. L et al.sd, 61 p.Book

Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat contentFONT-I-FURNOLS, Maria; TOUS, Nuria; ESTEVE-GARCIA, Enric et al.Meat science. 2012, Vol 91, Num 4, pp 448-453, issn 0309-1740, 6 p.Article

Milk total solids and fat content soft sensing via electrical resistance tomography and temperature measurementSHARIFI, Mohadeseh; YOUNG, Brent.Food and bioproducts processing. 2012, Vol 90, Num 4, pp 659-666, issn 0960-3085, 8 p.Article

Cheese intake in large amounts lowers LDL-cholesterol concentrations compared with butter intake of equal fat contentHJERPSTED, Julie; LEEDO, Eva; THOLSTRUP, Tine et al.The American journal of clinical nutrition. 2011, Vol 94, Num 6, pp 1479-1484, issn 0002-9165, 6 p.Article

Verringerung des Fettgehaltes in Brühwurstkonserven = Reduction of fat content in canned cooked sausageREIMOLD, Frederike; THIEMIG, Frank.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 1, pp 83-88, issn 0015-363X, 6 p.Article

Different thermic effects of leptin in adolescent females with varying body fat contentHAAS, Verena K; GASKIN, Kevin J; KOHN, Michael R et al.Clinical nutrition (Edinburgh). 2010, Vol 29, Num 5, pp 639-645, issn 0261-5614, 7 p.Article