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POLYCHLORINATED BIPHENYL LEVELS IN RAW AND COOKED CHICKEN AND CHICKEN BROTH = TAUX DE BIPHENYLES POLYCHLORES DANS LE POULET CRU OU CUIT ET DANS LE BOUILLON DE POULETZABIK ME.1974; POULTRY SCI.; U.S.A.; DA. 1974; VOL. 53; NO 5; PP. 1785-1790; BIBL. 15REF.Article

DISTRIBUTION OF MERCURY IN ORGANS OF MCGRAW-MALLARD DUCKS GIVEN METHYL MERCURY CHLORIDE = REPARTITION DU MERCURE DANS LES ORGANES DES MULARDS MCGRAW RECEVANT DU CHLORURE DE METHYL MERCUREHOUGH EJ; ZABIK ME.1972; POULTRY SCI.; U.S.A.; DA. 1972; VOL. 51; NO 6; PP. 2101-2103; BIBL. 9REF.Serial Issue

DIOXIN LEVELS IN RAW AND COOKED LIVER, LOIN STEAKS, ROUND, AND PATTIES FROM BEEF FED TECHNICAL GRADE PENTACHLOROPHENOLZABIK ME; ZABIK MJ.1980; BULL. ENVIRONMENT. CONTAMIN. TOXICOL.; USA; DA. 1980; VOL. 24; NO 3; PP. 344-349; BIBL. 5 REF.Article

REVISED METHOD FOR QUANTITATING DIETARY FIBRE COMPONENTSJELTEMA MA; ZABIK ME.1980; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1980; VOL. 31; NO 8; PP. 820-829; BIBL. 25 REF.Article

DIELDRIN, FAT AND MOISTURE LOSS DURING THE COOKING OF BEEF LOAVES CONTAINING TEXTURIZED SOY PROTEIN = PERTE EN DIELDRINE, MATIERE GRASSE ET HUMIDITE PENDANT LA CUISSON DE PATES DE BOEUF CONTENANT DES PROTEINES DE SOJA TEXTUREESSHAFER MAM; ZABIK ME.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 5; PP. 1068-1071; BIBL. 17REF.Article

QUALITY CHARACTERISTICS OF SOY-SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVES = CARACTERISTIQUES DE QUALITE DE PATES A BASE DE CHAIR HACHEE DE BOEUF, PORC OU DINDE AVEC SUBSTITUTION PAR DU SOJAWILLIAMS CW; ZABIK ME.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 502-505; BIBL. 20 REF.Article

RESPONSE SURFACE METHODOLOGY FOR ANALYSIS OF PROTEIN INTERACTIONS IN ANGEL FOOD CAKESJOHNSON TM; ZABIK ME.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1226-1230; BIBL. 10 REF.Article

SINGLE-CELL PROTEIN SUBSTITUTION IN A BREAD SYSTEM: RHEOLOGICAL PROPERTIES AND PRODUCT QUALITYVOLPE TA; ZABIK ME.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 441-443; BIBL. 9 REF.Article

HIGH FIBER SUGAR-SNAP COOKIES CONTAINING CELLULOSE AND COATED CELLULOSE PRODUCTSGORCZYCA CG; ZABIK ME.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 6; PP. 537-540; BIBL. 12 REF.Article

MICROCRYSTALLINE CELLULOSE REPLACEMENT IN CAKES AND BISCUITS = UTILISATION DE CELLULOSE MICROCRISTALLINE DANS DES GATEAUX ET DES BISCUITSBRYS KD; ZABIK ME.1975; J. AMER. DIET. ASS.; U.S.A.; DA. 1975; VOL. 69; NO 1; PP. 50-55; BIBL. 27 REF.Article

A WHEY PROTEIN CONTRIBUTING TO LOAF VOLUME DEPRESSION = PROTEINE DU LACTOSERUM CONTRIBUANT A LA DIMINUTION DU VOLUME DES PAINSVOLPE T; ZABIK ME.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 2; PP. 188-197; BIBL. 19 REF.Article

MERCURY RESIDUES IN DUCK BREAST TISSUE AFTER MOIST AND DRY HEAT COOKING = RESIDUS DE HG DANS LES TISSUS PECTORAUX DE CANARD APRES CUISSON A LA CHALEUR HUMIDE OU SECHEHOUGH EJ; ZABIK ME.1973; J. SCI. FOOD AGRIC.; G.B.; DA. 1973; VOL. 24; NO 1; PP. 107-112; BIBL. 12REF.Serial Issue

INFLUENCE OF DIETS ON HEXACHLOROBENZENE ACCUMULATION IN OSBORNE MENDEL RATSZABIK ME; SCHEMMEL R.1980; J. ENVIRON. PATHOL. TOXICOL.; USA; DA. 1980; VOL. 4; NO 5-6; PP. 97-103; BIBL. 11 REF.Article

BRAN AS A SOURCE OF DIETARY FIBER IN OATMEAL COOKIESVRATANINA DL; ZABIK ME.1980; J. AMER. DIET. ASS.; USA; DA. 1980; VOL. 77; NO 1; PP. 26-30; BIBL. 18 REF.Article

FIBER COMPONENTS-QUANTITATION AND RELATIONSHIP TO CAKE QUALITYJELTEMA MS; ZABIK ME.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1732-1735; BIBL. 23 REF.Article

NOTE ON PERFORMANCE OF LOW-CHOLESTEROL EGG SUBSTITUTES IN LAYER CAKESZABIK ME; LANG P.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 4; PP. 524-528; BIBL. 6 REF.Article

WHEAT BRAN AND MIDDLINGS IN WHITE LAYER CAKES. = SON DE BLE ET REMOULAGES DANS LES GATEAUX A PATE FEUILLETEEBROCKMOLE CL; ZABIK ME.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 2; PP. 357-360; BIBL. 25 REF.Article

EGG ALBUMEN PROTEINS INTERACTIONS IN AN ANGEL FOOD CAKE SYSTEMJOHNSON TM; ZABIK ME.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1231-1236; BIBL. 32 REF.Article

ULTRASTRUCTURAL EXAMINATION OF EGG ALBUMEN PROTEIN FOAMSJOHNSON TM; ZABIK ME.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1237-1240; BIBL. 13 REF.Article

AMOUNT AND FOOD SOURCES OF TOTAL SUGAR INTAKE BY CHILDREN AGES 5 TO 12 YEARSMORGAN KJ; ZABIK ME.1981; AM. J. CLIN. NUTR.; ISSN 0002-9165; USA; DA. 1981; VOL. 34; NO 3; PP. 404-413; BIBL. 19 REF.Article

COTTONSEED FLOUR'S FUNCTIONALITY IN EGYPTIAN BALADI BREADAL MINYAWI MA; ZABIK ME.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 413-417; BIBL. 19 REF.Article

PREDICTABILITY OF PCBS IN CARP HARVESTED IN SAGINAW BAY, LAKE HURONZABIK ME; MERRILL C; ZABIK MJ et al.1982; BULL. ENVIRON. CONTAM. TOXICOL.; ISSN 0007-4861; USA; DA. 1982; VOL. 28; NO 5; PP. 592-598; BIBL. 2 REF.Article

THE ROLE OF BREAKFAST IN NUTRIENT INTAKE OF 5-TO 12-YEAR-OLD CHILDRENMORGAN KJ; ZABIK ME; LEVEILLE GA et al.1981; AM. J. CLIN. NUTR.; ISSN 0002-9165; USA; DA. 1981; VOL. 34; NO 7; PP. 1418-1427; BIBL. 14 REF.Article

FRACTIONATED EDIBLE BEEF TALLOW AS A DEEP-FAT FRYING MEDIUM FOR FRENCH FRIESDEFOUW CL; ZABIK ME; GRAY JI et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 452-456; BIBL. 19 REF.Article

POLYCHLORINATED BIPHENYLS, DIELDRIN AND DDT IN LAKE TROUT COOKED BY BROILING, ROASTING OR MICROWAVEZABIK ME; HOOJJAT P; WEAVER CM et al.1979; BULL. ENVIRONMENT. CONTAMIN. TOXICOL.; USA; DA. 1979; VOL. 21; NO 1-2; PP. 136-143; BIBL. 7 REF.Article

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