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

1. Quality control of milk in the villages.

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

2. Dieetprodukten.

Author:: Krediet, P.
View in NAL's Catalog:: CAIN719055803
Format:: Article

3. Considerazioni sul latte alimentare.

Author:: Gagliardi, P.
View in NAL's Catalog:: CAIN719009360
Format:: Article

4. Temperatures in canned foods during processing.

Author:: Shiga, I.
View in NAL's Catalog:: CAIN719157289
Format:: Article

5. The Americans' eating habits are changing.

Author:: Cosgrove, C.J.
View in NAL's Catalog:: CAIN719153674
Format:: Article

6. Role of world dairying in filling the protein gap.

Author:: Khurody, D.N.
View in NAL's Catalog:: CAIN719140139
Format:: Article

7. Microbiological standards for canned meat.

Author:: Brown, W.L.
View in NAL's Catalog:: CAIN719138206
Format:: Article

8. Microbiological standards for cured meats.

Author:: Sulzbacher, W.L.
View in NAL's Catalog:: CAIN719138205
Format:: Article

9. Modern meat requirements for the retail trade.

Author:: Tidswell, J.
View in NAL's Catalog:: CAIN719137998
Format:: Article

10. Canned custard desserts.

Author:: Keogh, M.K.
View in NAL's Catalog:: CAIN719137033
Format:: Article

11. The role of the milk advisory service.

Author:: Rafferty, B.
View in NAL's Catalog:: CAIN719137032
Format:: Article

12. Meat Industry Research Industry.

Author:: Bevin, R.H.
View in NAL's Catalog:: CAIN719122981
Format:: Article

13. Wine and food.

Article Title:: Great Book of Wine
Author:: Monod, F.
View in NAL's Catalog:: CAIN719068199
Format:: Article

14. Wine and health; a doctor's guide.

Article Title:: Great Book of Wine
Author:: Debuigne, G.
View in NAL's Catalog:: CAIN719068197
Format:: Article

15. Introducing the versatile "Chinese" yam.

Author:: Searl, S.
View in NAL's Catalog:: CAIN719067340
Format:: Article

16. When you choose and use citrus.

Author:: Walker, M.
View in NAL's Catalog:: CAIN719055866
Format:: Article

17. When you choose and use sweetpotatoes.

Author:: Walker, M.
View in NAL's Catalog:: CAIN719055863
Format:: Article

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

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

19. 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

20. 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

21. Title in original language not available.

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

22. Die lebensmittelrechtliche Beurteilung von Verpackungen. III.

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

23. 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

24. Title in original language not available.

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

25. Title in original language not available.

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

26. Title in original language not available.

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

27. 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

28. Studies on the discoloration of red fishes. VI. Partial purification and specificity of the lipoxidase-like enzyme responsible for carotenoid discoloration in fish skin.

Author:: Tsukuda, N.
View in NAL's Catalog:: CAIN709090396
Format:: Article

29. A cause of mechanism of blue discoloration of canned crab meat. III. sulphide reaction of crab haemocyanin.

Author:: Inoue, N.
View in NAL's Catalog:: CAIN709090395
Format:: Article

30. A cause and mechanism of blue discoloration of canned crab meat. II. Dectection of haemocyanin in the blue meat.

Author:: Inoue, N.
View in NAL's Catalog:: CAIN709090394
Format:: Article

31. Effect of acidity adjustment on flavour and texture of canned Williams' Bon Chretien pears.

Author:: Czerkaskyj, A.
View in NAL's Catalog:: CAIN709090252
Format:: Article

32. The effects of "bound" and "available" water on enzymic processes in wheat flour doughs.

Author:: Lee, F.A.
View in NAL's Catalog:: CAIN709090249
Format:: Article

33. Erfolgreiche Berufsfortbildung fur auslandische Milchwirtschaftler durch die MLUA Malente.

Article Title:: Molk--Kaserei zeitung
Author:: Godbersen, G.W.
View in NAL's Catalog:: CAIN709089103
Format:: Article

34. Freedom from hunger: a campaign for feed and food.

Article Title:: World review of animal production.
Author:: Weitz, C.H.
View in NAL's Catalog:: CAIN709087192
Format:: Article

35. Food aid and feed aid--livestock production and the world food programme.

Article Title:: World review of animal production.
Author:: Aquino, F.
View in NAL's Catalog:: CAIN709087190
Format:: Article

36. The rapid determination of fat in cocoa products by using a differential density technique.

Article Title:: Analyst
Author:: Perl, A.M.J.
View in NAL's Catalog:: CAIN709087110
Format:: Article

37. Effect of slaughter weight and feeding level on the incidence of boar taint.

Article Title:: Meat production from entire male animals
Author:: Elsley, F.W.H.
View in NAL's Catalog:: CAIN709080534
Format:: Article

38. Nehany adat a baromifihus salmonellas fertozottsegerol.

Author:: Okalyi, E.
View in NAL's Catalog:: CAIN709076202
Format:: Article

39. Salmonellak elofordulasa az allati eredetu anyagokban az 1966--68. evben.

Author:: Takacs, J.
View in NAL's Catalog:: CAIN709076201
Format:: Article

40. The milk fat globule membrane, 1955--1968.

Author:: Prentice, J.H.
View in NAL's Catalog:: CAIN709070299
Format:: Article

41. Microbiological and colour changes during ageing of beef.

Author:: Ledward, D.A.
View in NAL's Catalog:: CAIN719063403
Format:: Article

42. New volatile components of roasted cocoa.

Author:: Wal, B. van der.
View in NAL's Catalog:: CAIN719061353
Format:: Article

43. Thiopropanal S-oxide: a lachrymatory factor in onions.

Author:: Brodnitz, M.H.
View in NAL's Catalog:: CAIN719061351
Format:: Article

44. Determination of the fixed acids in musts and wines by gas chromatography.

Author:: Mattick, L.R.
View in NAL's Catalog:: CAIN719061143
Format:: Article

45. Vleeskeuring en vleesverwerking in de U.S.A.

Author:: Melessen, J.J.
View in NAL's Catalog:: CAIN719057524
Format:: Article

46. Filamentous fungi and bacteria in macaroni and spaghetti products.

Article Title:: Applied microbiology.
Author:: Christensen, C.M.
View in NAL's Catalog:: CAIN719056971
Format:: Article

47. The effect of muscle excision before the onset of rigor mortis on the palatability of beef.

Article Title:: Journal of food technology.
Author:: Schmidt, G.R.
View in NAL's Catalog:: CAIN719054925
Format:: Article

48. En metode til fremstilling af gaerprotein-produkter med tiltalende smag.

Author:: Eriksen, B.W.
View in NAL's Catalog:: CAIN719054887
Format:: Article

49. Anvendelse av bedommelsesresultatene fra leverandormelken i produsentveiledningen og kravene til veiledernes kvalifikasjoner.

Article Title:: Meieriposten
Author:: Pettersen, R.
View in NAL's Catalog:: CAIN719054827
Format:: Article

50. Les peches maritimes francaises entre hier et demain.

Author:: Parres, A.
View in NAL's Catalog:: CAIN719054303
Format:: Article

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1. Quality control of milk in the villages.

2. Dieetprodukten.

3. Considerazioni sul latte alimentare.

4. Temperatures in canned foods during processing.

5. The Americans' eating habits are changing.

6. Role of world dairying in filling the protein gap.

7. Microbiological standards for canned meat.

8. Microbiological standards for cured meats.

9. Modern meat requirements for the retail trade.

10. Canned custard desserts.

11. The role of the milk advisory service.

12. Meat Industry Research Industry.

13. Wine and food.

14. Wine and health; a doctor's guide.

15. Introducing the versatile "Chinese" yam.

16. When you choose and use citrus.

17. When you choose and use sweetpotatoes.

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

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

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

21. Title in original language not available.

22. Die lebensmittelrechtliche Beurteilung von Verpackungen. III.

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

24. Title in original language not available.

25. Title in original language not available.

26. Title in original language not available.

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

28. Studies on the discoloration of red fishes. VI. Partial purification and specificity of the lipoxidase-like enzyme responsible for carotenoid discoloration in fish skin.

29. A cause of mechanism of blue discoloration of canned crab meat. III. sulphide reaction of crab haemocyanin.

30. A cause and mechanism of blue discoloration of canned crab meat. II. Dectection of haemocyanin in the blue meat.

31. Effect of acidity adjustment on flavour and texture of canned Williams' Bon Chretien pears.

32. The effects of "bound" and "available" water on enzymic processes in wheat flour doughs.

33. Erfolgreiche Berufsfortbildung fur auslandische Milchwirtschaftler durch die MLUA Malente.

34. Freedom from hunger: a campaign for feed and food.

35. Food aid and feed aid--livestock production and the world food programme.

36. The rapid determination of fat in cocoa products by using a differential density technique.

37. Effect of slaughter weight and feeding level on the incidence of boar taint.

38. Nehany adat a baromifihus salmonellas fertozottsegerol.

39. Salmonellak elofordulasa az allati eredetu anyagokban az 1966--68. evben.

40. The milk fat globule membrane, 1955--1968.

41. Microbiological and colour changes during ageing of beef.

42. New volatile components of roasted cocoa.

43. Thiopropanal S-oxide: a lachrymatory factor in onions.

44. Determination of the fixed acids in musts and wines by gas chromatography.

45. Vleeskeuring en vleesverwerking in de U.S.A.

46. Filamentous fungi and bacteria in macaroni and spaghetti products.

47. The effect of muscle excision before the onset of rigor mortis on the palatability of beef.

48. En metode til fremstilling af gaerprotein-produkter med tiltalende smag.

49. Anvendelse av bedommelsesresultatene fra leverandormelken i produsentveiledningen og kravene til veiledernes kvalifikasjoner.

50. Les peches maritimes francaises entre hier et demain.