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

21. 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

22. 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

23. 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

24. 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

25. 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

26. Title in original language not available.

Author:: Maruyama, M.
View in NAL's Catalog:: CAIN709090013
Format:: Article

27. Contenuto in acidi grassi volatili, non volatili e composti carbonilici volatili del grasso di copertura di prosciutti freschi e stagionati.

Article Title:: Archivio veterinario italiano
Author:: Cantoni, C.
View in NAL's Catalog:: CAIN709089959
Format:: Article

28. Das physikalische Verhalten und die chemische Zusammensetzung von Schokolade, Kakaobutter und einigen Kakaobutter-Austauschfetten.

Author:: Soeters, C.J.
View in NAL's Catalog:: CAIN709089935
Format:: Article

29. 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

30. Title in original language not available.

Author:: Fujino, Y.
View in NAL's Catalog:: CAIN709089047
Format:: Article

31. Title in original language not available.

Author:: Adachi, Y.
View in NAL's Catalog:: CAIN709089046
Format:: Article

32. 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

33. 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

34. 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

35. Le tourteau de colza. XV. degradation des composes sulfures au cours du traitement du tourteau.

Article Title:: Oleagineux
Author:: Rutkowski, A.
View in NAL's Catalog:: CAIN709083932
Format:: Article

36. Title in original language not available.

Author:: Ebine, H.
View in NAL's Catalog:: CAIN709081506
Format:: Article

37. Title in original language not available.

Author:: Ebine, H.
View in NAL's Catalog:: CAIN709081505
Format:: Article

38. Title in original language not available.

Author:: Ebine, H.
View in NAL's Catalog:: CAIN709081504
Format:: Article

39. Title in original language not available.

Author:: Ebine, H.
View in NAL's Catalog:: CAIN709081503
Format:: Article

40. 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

41. Nehany adat a baromifihus salmonellas fertozottsegerol.

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

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

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

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

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

44. Microbiological and colour changes during ageing of beef.

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

45. New volatile components of roasted cocoa.

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

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

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

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

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

48. Title in original language not available.

Author:: Horiuchi, K.
View in NAL's Catalog:: CAIN719060707
Format:: Article

49. Valor proteinico de los subproductos de la industria del trigo. I. Composicion quimica y suplementacion del granillo de trigo con aminoacidos.

Author:: Elias, L.G.
View in NAL's Catalog:: CAIN719058598
Format:: Article

50. Estimation of lamb carcass composition by use of specific gravity measurements.

Article Title:: Journal of animal science.
Author:: Admams, N.J.
View in NAL's Catalog:: CAIN719058285
Format:: Article

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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.

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

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

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

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

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

26. Title in original language not available.

27. Contenuto in acidi grassi volatili, non volatili e composti carbonilici volatili del grasso di copertura di prosciutti freschi e stagionati.

28. Das physikalische Verhalten und die chemische Zusammensetzung von Schokolade, Kakaobutter und einigen Kakaobutter-Austauschfetten.

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

30. Title in original language not available.

31. Title in original language not available.

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

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

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

35. Le tourteau de colza. XV. degradation des composes sulfures au cours du traitement du tourteau.

36. Title in original language not available.

37. Title in original language not available.

38. Title in original language not available.

39. Title in original language not available.

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

41. Nehany adat a baromifihus salmonellas fertozottsegerol.

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

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

44. Microbiological and colour changes during ageing of beef.

45. New volatile components of roasted cocoa.

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

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

48. Title in original language not available.

49. Valor proteinico de los subproductos de la industria del trigo. I. Composicion quimica y suplementacion del granillo de trigo con aminoacidos.

50. Estimation of lamb carcass composition by use of specific gravity measurements.