Alles Worscht?: Über Traditionswürste aus Frankfurt und München = Traditional sausages of Frankfurt and MunichKRAUSS, Irene.Deutsche Lebensmittel-Rundschau. 2002, Vol 98, Num 6, pp 221-225, issn 0012-0413, 5 p.Article

Assessment of dietary adequacy in a remote Inuvialuit populationERBER, E; HOPPING, B. N; BECK, L et al.Journal of human nutrition and dietetics (Print). 2010, Vol 23, pp 35-42, issn 0952-3871, 8 p., SUP1Article

Dietary change and traditional food systems of indigenous peoplesKUHNLEIN, H. V; RECEVEUR, O.Annual review of nutrition. 1996, Vol 16, pp 417-442, issn 0199-9885Article

Rheological characterization of some traditional Turkish soupsIBANOGLU, S; IBANOGLU, E.Journal of food engineering. 1998, Vol 35, Num 2, pp 251-256, issn 0260-8774Article

Die Kocheigenschaften von traditionell hergestellten türkischen Nudeln ( ERISTE) = The cooking properties of ERISTE (Turkish Noodle) produced by traditional methodsÖZKAYA, B; ÖZKAYA, H; BÜYÜKIKIZ, E et al.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 2, pp 120-125, issn 0367-4177Article

Hinter den Kulissen. Stellungnahme zu den Bemerkungen = Behind the scenes: critical point of viewWINTER, R.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 6, pp 752-753, issn 0015-363XArticle

Südländische Spezialitäten Feiner Backwaren = Confectionery specialities of countries in southern europeHUBER, H.Getreide, Mehl und Brot (1972). 1994, Vol 48, Num 2, pp 58-61, issn 0367-4177Article

The effect of fermentation and storage on free amino acids of tarhanaERBAS, M; ERTUGAY, M. F; ERBAS, M. Ö et al.International journal of food sciences and nutrition. 2005, Vol 56, Num 5, pp 349-358, issn 0963-7486, 10 p.Article

Identification and characterization of yeasts in brem, a traditional Balinese rice wineSUJAYA, I. N; ANTARA, N. S; SONE, T et al.World journal of microbiology & biotechnology. 2004, Vol 20, Num 2, pp 143-150, issn 0959-3993, 8 p.Article

Un marché limité pour les produits laitiers = A limited market for dairy productsRevue laitière française. 2003, Vol 630, pp 14-15, issn 0035-3590, 2 p.Article

Tecnología del procesado en la elaboración del Gofio Canario = Technology of fabrication process of Canarian GofioMESA CABALLERO, J. M; RODRIGUEZ PEREZ, M. A; GUTIERREZ AFONSO, V. I et al.Alimentaria. 2002, Num 335, pp 127-132, issn 0300-5755Article

Antagonistic effect of enterocin CCM 4231 from enterococcus faecium on bryndza, a traditional Slovak dairy product from sheep milkLAUKOVA, Andrea; CZIKKOVA, Sofia.Microbiological research. 2001, Vol 156, Num 1, pp 31-34, issn 0944-5013Article

Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauceYOO, S.-K; CHO, W.-H; KANG, S.-M et al.San'oeb misaengmul haghoeji. 1999, Vol 27, Num 2, pp 113-117, issn 0257-2389Article

Effect of soybean preservation on tofu qualitySAITOH, S; UTSUNO, K; WATANABE, K et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1997, Vol 44, Num 12, pp 912-916, issn 0029-0394Article

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Drying and infusion during the traditional processing of KilishiMUSONGE, P; NJOLAI, E. N.Journal of food engineering. 1994, Vol 23, Num 2, pp 159-168, issn 0260-8774Article

Evaluation of protein quality of brown and white ragi (Eleusine coracana) before and after maltingUDAYASEKHARA RAO, P.Food chemistry. 1994, Vol 51, Num 4, pp 433-436, issn 0308-8146Conference Paper

Characterisation of the bacteriocins produced by Lactobacillus pensosus DK7 isolated from Ogi and Lactobacillus plantarum DK9 from FufuOLUKOYA, D. K; TICHACZEK, P. S; BUTSCH, A et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 3-4, pp 65-68, issn 0366-7154Article

Effect of coagulation temperatures and total solid levels on quality of paneer made from whole milk powderSINGH, S; KANAWJIA, S. K.Journal of food science and technology (Mysore). 1992, Vol 29, Num 1, pp 57-59, issn 0022-1155Article

Gracilibacillus thailandensis sp. nov., from fermented fish (pla-ra)CHAMROENSAKSRI, Nitcha; TANASUPAWAT, Somboon; AKARACHARANYA, Ancharida et al.International journal of systematic and evolutionary microbiology (Print). 2010, Vol 60, pp 944-948, issn 1466-5026, 5 p., 4Article

Salinivibrio siamensis sp. nov., from fermented fish (pla-ra) in ThailandCHAMROENSAKSRI, Nitcha; TANASUPAWAT, Somboon; AKARACHARANYA, Ancharida et al.International journal of systematic and evolutionary microbiology (Print). 2009, Vol 59, pp 880-885, issn 1466-5026, 6 p., 4Article

Novel nitrogen-fixing Acetobacter nitrogenifigens sp. nov., isolated from Kombucha teaDUTTA, Debasree; GACHHUI, Ratan.International journal of systematic and evolutionary microbiology (Print). 2006, Vol 56, pp 1899-1903, issn 1466-5026, 5 p., 8Article

Molecular biology of the Koji moldsKITAMOTO, Katsuhiko.Advances in applied microbiology. 2002, Vol 51, pp 129-153, issn 0065-2164, 25 p.Article

Formaggio di fossa, annata 1999: caratteristiche compositive e quality nutrizionale = Il Fossa cheese, 1999: composition and nutritive value = Fromage de Fossa, 1999: composition et valeur nutritiveMARCONI, S; MANZI, P; VIVANTI, V et al.La Rivista di scienza dell'alimentazione. 2000, Vol 29, Num 4, pp 405-414, issn 1128-7969Article

Functional food and contemporary nutrition-health paradigm : Tempeh and its potential beneficial effects in disease prevention and treatmentKARYADI, D; LUKITO, W.Nutrition (Burbank, Los Angeles County, Calif.). 2000, Vol 16, Num 7-8, issn 0899-9007, p. 697Article