Format: Article / Topic: 3 selected - OpenAgricola Search Results

1. Studies on the production of volatile carbonyl compounds by Brevibacterium linens.

Author:: Hosono, A.
View in NAL's Catalog:: CAIN709029183
Format:: Article

2. Food buying practices of urban low-income consumers--a review.

Article Title:: Journal of nutrition education.
Author:: Coltrin, D.M.
View in NAL's Catalog:: CAIN709071570
Format:: Article

3. Le lait et les produits laitiers en Ahaggar.

Article Title:: Cahiers de nutrition et de dietetique
Author:: Gast, M.
View in NAL's Catalog:: CAIN709063548
Format:: Article

4. Effects of controlled atmosphere (CA) storage on amino acids, organic acids, sugars, and rate of respiration of 'Lambert' sweet cherry fruit.

Author:: Singh, B.
View in NAL's Catalog:: CAIN709062073
Format:: Article

5. Poultry product quality. 3. organoleptic evaluation of cooked chicken and turkey skin fractions as affected by storage time and temperature.

Article Title:: Journal of food science.
Author:: MacNeil, J.H.
View in NAL's Catalog:: CAIN709057663
Format:: Article

6. Poultry product quality. 2. storage time-temerature effects on carbonyl composition of cooked turkey and chicken skin fractions.

Article Title:: Journal of food science.
Author:: Dimick, P.S.
View in NAL's Catalog:: CAIN709057662
Format:: Article

7. Effect of temperature on viscosity of fruit juices and purees.

Article Title:: Journal of food science.
Author:: Saravacos, G.D.
View in NAL's Catalog:: CAIN709057646
Format:: Article

8. Title in original language not available.

Author:: Terplan, G.
View in NAL's Catalog:: CAIN709055845
Format:: Article

9. Die lebensmittelrechtliche Beurteilung von Verpackungen. III.

Author:: Ellers, H.G.
View in NAL's Catalog:: CAIN709052629
Format:: Article

10. Quality control of milk in the villages.

Author:: Rajorhia, G.S.
View in NAL's Catalog:: CAIN709045456
Format:: Article

11. The fatty acid content of some brands of margarine marketed in Finland, from the nutritional aspect.

Article Title:: Nahrung
Author:: Rashid, R.
View in NAL's Catalog:: CAIN709040953
Format:: Article

12. Title in original language not available.

Author:: Yamanaka, Y.
View in NAL's Catalog:: CAIN709094024
Format:: Article

13. Title in original language not available.

Author:: Manda, F.
View in NAL's Catalog:: CAIN709094023
Format:: Article

14. Title in original language not available.

Author:: Tono, T.
View in NAL's Catalog:: CAIN709094022
Format:: Article

15. Title in original language not available.

Author:: Ido, Y.
View in NAL's Catalog:: CAIN709094021
Format:: Article

16. Effect of pre- and post-fermentation addition of acids on the composition and quality of the wines produced.

Author:: Amerine, M.A.
View in NAL's Catalog:: CAIN709093272
Format:: Article

17. Residues in cakes baked with eggs from hens fed rations containing selected concentrations of DDT.

Article Title:: Food technology.
Author:: Dy, K.N.
View in NAL's Catalog:: CAIN709092095
Format:: Article

18. Evaluation of lethality and nutrient retentions of conduction-heating foods in rectangular containers.

Article Title:: Food technology.
Author:: Manson, J.E.
View in NAL's Catalog:: CAIN709092093
Format:: Article

19. Liquid carbon dioxide for selective aroma extraction.

Article Title:: Food technology.
Author:: Schultz, W.G.
View in NAL's Catalog:: CAIN709092090
Format:: Article

20. The effect of disperse phase droplet size and interfacial film thickness on the emulsifying capacity and stability of meat emulsions.

Article Title:: Food technology.
Author:: Ivey, F.J.
View in NAL's Catalog:: CAIN709092089
Format:: Article

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384 Search Results

1. Studies on the production of volatile carbonyl compounds by Brevibacterium linens.

2. Food buying practices of urban low-income consumers--a review.

3. Le lait et les produits laitiers en Ahaggar.

4. Effects of controlled atmosphere (CA) storage on amino acids, organic acids, sugars, and rate of respiration of 'Lambert' sweet cherry fruit.

5. Poultry product quality. 3. organoleptic evaluation of cooked chicken and turkey skin fractions as affected by storage time and temperature.

6. Poultry product quality. 2. storage time-temerature effects on carbonyl composition of cooked turkey and chicken skin fractions.

7. Effect of temperature on viscosity of fruit juices and purees.

8. Title in original language not available.

9. Die lebensmittelrechtliche Beurteilung von Verpackungen. III.

10. Quality control of milk in the villages.

11. The fatty acid content of some brands of margarine marketed in Finland, from the nutritional aspect.

12. Title in original language not available.

13. Title in original language not available.

14. Title in original language not available.

15. Title in original language not available.

16. Effect of pre- and post-fermentation addition of acids on the composition and quality of the wines produced.

17. Residues in cakes baked with eggs from hens fed rations containing selected concentrations of DDT.

18. Evaluation of lethality and nutrient retentions of conduction-heating foods in rectangular containers.

19. Liquid carbon dioxide for selective aroma extraction.

20. The effect of disperse phase droplet size and interfacial film thickness on the emulsifying capacity and stability of meat emulsions.