| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A Continuous Anion Exchange Process for Desalting Cheese Whey I. Equilibrium and Rate Study
|
Fadd, S.M.
|
|
1981
|
14 |
3 |
p. 166-
1 p.
|
article
|
| 2 |
Address of the Minister of Agriculture to the CIFST
|
|
|
1981
|
14 |
3 |
p. 157-159
3 p.
|
article
|
| 3 |
An Evaluation of Dye Binding and Admi Methods for Determination of Undenatured Whey Protein Nitrogen in Skim Milk Powder
|
Amer, M.A.
|
|
1981
|
14 |
3 |
p. 164-
1 p.
|
article
|
| 4 |
A new statistical approach for the evaluation of bet constants from water sorption isotherms
|
Toupin, C.
|
|
1981
|
14 |
3 |
p. 172-173
2 p.
|
article
|
| 5 |
An Improved Procedure for the Isolation of Campylobacter from Foods
|
Park, C.E.
|
|
1981
|
14 |
3 |
p. 170-171
2 p.
|
article
|
| 6 |
Anise Oil for Denaturing Skim Milk Powder for Animal Feed
|
Beckett, D.C.
|
|
1981
|
14 |
3 |
p. 165-
1 p.
|
article
|
| 7 |
A Novel, Multi-Sample, Tangential Abrasive Dehulling Device (TADD)
|
Oomah, B.D
|
|
1981
|
14 |
3 |
p. 170-
1 p.
|
article
|
| 8 |
An Ultrafiltration-Activated Carbon System for Renovating Fishery Refrigeration Brines
|
Welsh, F.W.
|
|
1981
|
14 |
3 |
p. 173-
1 p.
|
article
|
| 9 |
Apple Pectins in Baking Jams and Fruit Preparations for Dairy Products
|
Hans Otto, Weiss
|
|
1981
|
14 |
3 |
p. 173-
1 p.
|
article
|
| 10 |
Application of Modified Super-Simplex Optimization to Food Processing
|
Nakai, S.
|
|
1981
|
14 |
3 |
p. 170-
1 p.
|
article
|
| 11 |
A Simple Turbidimetric Method for Determining the fat Binding Capacity of Proteins
|
Voutsinas, L.P.
|
|
1981
|
14 |
3 |
p. 173-
1 p.
|
article
|
| 12 |
Assessment of the Freshness of Fish by Several Tests Using Two Different Ways of Storage
|
Auclair, G.
|
|
1981
|
14 |
3 |
p. 164-
1 p.
|
article
|
| 13 |
Automated reading and recording of sensory data for semi-structured scales
|
van de Voort, F.R.
|
|
1981
|
14 |
3 |
p. 173-
1 p.
|
article
|
| 14 |
Automated Reading and Recording of Sensory Data for Semi-Structured Scales
|
van de Voort, F.R.
|
|
1981
|
14 |
3 |
p. 220-223
4 p.
|
article
|
| 15 |
Book review
|
Powrie, W.D.
|
|
1981
|
14 |
3 |
p. 177-
1 p.
|
article
|
| 16 |
Book review
|
van de Voort, F.R.
|
|
1981
|
14 |
3 |
p. 178-
1 p.
|
article
|
| 17 |
Book Review
|
Maclean, H.E.
|
|
1981
|
14 |
3 |
p. 176-
1 p.
|
article
|
| 18 |
Book review
|
Wood, D.F.
|
|
1981
|
14 |
3 |
p. 176-
1 p.
|
article
|
| 19 |
Book Review
|
Mongeau, E.
|
|
1981
|
14 |
3 |
p. 179-180
2 p.
|
article
|
| 20 |
Book Review
|
Biely, J.
|
|
1981
|
14 |
3 |
p. 182-
1 p.
|
article
|
| 21 |
Book Review
|
Francis, F.J.
|
|
1981
|
14 |
3 |
p. 181-
1 p.
|
article
|
| 22 |
Book Review
|
Hill, R.D.
|
|
1981
|
14 |
3 |
p. 179-
1 p.
|
article
|
| 23 |
Book review
|
Sporns, P.
|
|
1981
|
14 |
3 |
p. 177-178
2 p.
|
article
|
| 24 |
Book review
|
Duitschaever, C.L.
|
|
1981
|
14 |
3 |
p. 178-
1 p.
|
article
|
| 25 |
Book review
|
Gregory, J.F.
|
|
1981
|
14 |
3 |
p. 176-
1 p.
|
article
|
| 26 |
Book Review
|
Zabik, M.E.
|
|
1981
|
14 |
3 |
p. 175-
1 p.
|
article
|
| 27 |
Book review
|
Nadeau, M.H.
|
|
1981
|
14 |
3 |
p. 177-
1 p.
|
article
|
| 28 |
Book Review
|
Castaigne, F.
|
|
1981
|
14 |
3 |
p. 178-
1 p.
|
article
|
| 29 |
Book Review
|
Gill, T.A.
|
|
1981
|
14 |
3 |
p. 180-181
2 p.
|
article
|
| 30 |
Book review
|
van Dyk, M.
|
|
1981
|
14 |
3 |
p. 176-177
2 p.
|
article
|
| 31 |
Book Review
|
Jackson, E.D.
|
|
1981
|
14 |
3 |
p. 175-
1 p.
|
article
|
| 32 |
Book Review
|
Bushuk, W.
|
|
1981
|
14 |
3 |
p. 182-
1 p.
|
article
|
| 33 |
Book Review
|
Fleming, S.
|
|
1981
|
14 |
3 |
p. 178-179
2 p.
|
article
|
| 34 |
Book Review
|
Jelen, P.
|
|
1981
|
14 |
3 |
p. 180-
1 p.
|
article
|
| 35 |
Book Review
|
Rasper, V.F.
|
|
1981
|
14 |
3 |
p. 181-
1 p.
|
article
|
| 36 |
Book review
|
Stanley, D.W.
|
|
1981
|
14 |
3 |
p. 177-
1 p.
|
article
|
| 37 |
Book Review
|
Arnott, D.R.
|
|
1981
|
14 |
3 |
p. 181-
1 p.
|
article
|
| 38 |
Butter wrapping Materials and Light-Induced Oxidized Flavour
|
Froehlich, D.A.
|
|
1981
|
14 |
3 |
p. 166-
1 p.
|
article
|
| 39 |
Canadian Food Spending Habits
|
|
|
1981
|
14 |
3 |
p. 160-161
2 p.
|
article
|
| 40 |
Canadian Wine Exports
|
|
|
1981
|
14 |
3 |
p. 161-
1 p.
|
article
|
| 41 |
Casafa
|
|
|
1981
|
14 |
3 |
p. 159-
1 p.
|
article
|
| 42 |
Coagulation of skim milk with proteases immobilized on hydrophobic carriers
|
Voutsinas, L.P.
|
|
1981
|
14 |
3 |
p. 173-
1 p.
|
article
|
| 43 |
Comparative Study of Proteolysis in Shortfinned (Illex Illecebrosus) and Long-Finned (Loligo Pealei Lesuer) Squid
|
LeBlanc, E.L.
|
|
1981
|
14 |
3 |
p. 169-
1 p.
|
article
|
| 44 |
Comparison of the Direct and Indirect Wide-Line NMR Methods for Determining Solid Fat Content
|
Mills, B.L.
|
|
1981
|
14 |
3 |
p. 170-
1 p.
|
article
|
| 45 |
Computer Modelling Techniques for Process Research and Optimization
|
Smith, T.
|
|
1981
|
14 |
3 |
p. 172-
1 p.
|
article
|
| 46 |
Conferences and Symposia
|
|
|
1981
|
14 |
3 |
p. 163-164
2 p.
|
article
|
| 47 |
Consistency Measurements of Fats by Means of Penetrometry
|
Hayakawa, M.
|
|
1981
|
14 |
3 |
p. 167-
1 p.
|
article
|
| 48 |
Contribution of Steric Parameters to Functionality of Food Proteins. I. Prediction Program of Secondary Structure from Sequence of Proteins According to the Method of Chou and Fasman
|
Pham, A-M.
|
|
1981
|
14 |
3 |
p. 171-
1 p.
|
article
|
| 49 |
Cooking Characteristics, Yields and Tissue Composition of Small White Turkeys as Affected by Back Finish Grade, Sex and Strain
|
Moran Jr., E.T.
|
|
1981
|
14 |
3 |
p. 209-213
5 p.
|
article
|
| 50 |
Correlations between hydrophobicity and foaming capacity of proteins
|
Townsend, A.
|
|
1981
|
14 |
3 |
p. 173-
1 p.
|
article
|
| 51 |
Criteria to Describe Frying Oil Abuse
|
Stevenson, S.
|
|
1981
|
14 |
3 |
p. 172-
1 p.
|
article
|
| 52 |
Dehydration of Carrots: Effects of Predrying Treatments on Moisture Transport
|
Mazza, G.
|
|
1981
|
14 |
3 |
p. 169-
1 p.
|
article
|
| 53 |
Determination of Amide Nitrogen in Plant Proteins Using an Ammonia Electrode
|
Arntfield, S.D.
|
|
1981
|
14 |
3 |
p. 227-229
3 p.
|
article
|
| 54 |
Determination of Phenolic Antioxidants in Dehydrated Mashed Potatoes
|
Beaulieu, F.
|
|
1981
|
14 |
3 |
p. 164-
1 p.
|
article
|
| 55 |
Développement et Mise au Point D'une Méthode Rapide Permettant D'uniformiser La Cuisson Afin D'optimiser La Période de Conversation des Produits de Charcuterie et de Salaison
|
Léger, P.P.
|
|
1981
|
14 |
3 |
p. 169-
1 p.
|
article
|
| 56 |
Effect of Electrical Stimulation on the Sensory Quality of Beef Roasts
|
Howe, J.L.
|
|
1981
|
14 |
3 |
p. 168-
1 p.
|
article
|
| 57 |
Effect of Premortem Age and Carcass Cut On Composition of Inshore Newfoundland-Caught Harp Seal (Pagophilus Groenlandicus) Meat
|
Botta, J.R.
|
|
1981
|
14 |
3 |
p. 165-
1 p.
|
article
|
| 58 |
Effect of PyoverdineP.f. on Growth of Salmonella Typhimurium in the Hen's Egg
|
Blank, G.
|
|
1981
|
14 |
3 |
p. 165-
1 p.
|
article
|
| 59 |
Effect of Specific Processing Methods on The Microstructural Properties of Potatoes
|
Ibave, J.L.
|
|
1981
|
14 |
3 |
p. 168-
1 p.
|
article
|
| 60 |
Effect of Surfactants on Some Properties of Potato Starch
|
Hoover, R.
|
|
1981
|
14 |
3 |
p. 167-168
2 p.
|
article
|
| 61 |
Effect of Time of Antemortem Injection and Level of Enzyme on the Tenderness of Spent White Leghorn Hens
|
Bawa, A.S.
|
|
1981
|
14 |
3 |
p. 164-
1 p.
|
article
|
| 62 |
Effects of Temperature and Alkali Treatment on Protein and Other Rapeseed Components During Aqueous Processing
|
Yehya, N.
|
|
1981
|
14 |
3 |
p. 174-
1 p.
|
article
|
| 63 |
Enzymatic Hydrolysis of Inulin and its Related Fructosans
|
McKay, C.
|
|
1981
|
14 |
3 |
p. 170-
1 p.
|
article
|
| 64 |
Erratum
|
|
|
1981
|
14 |
3 |
p. 174-
1 p.
|
article
|
| 65 |
Evaluation of Burbot (Lota lota) Acceptability for Processing 1
|
Lindsay, R.C.
|
|
1981
|
14 |
3 |
p. 196-202
7 p.
|
article
|
| 66 |
Evaluation of Packaging Materials for Protection of Milk From Light
|
Giuliany, B.
|
|
1981
|
14 |
3 |
p. 167-
1 p.
|
article
|
| 67 |
Evaluation of Several Sources of Dietary Fibre
|
Cadden, A-M.
|
|
1981
|
14 |
3 |
p. 165-
1 p.
|
article
|
| 68 |
Extrusion Crystallinity and its Effect on Enzyme Digestibility
|
Owusu-Ansah, J.
|
|
1981
|
14 |
3 |
p. 170-
1 p.
|
article
|
| 69 |
Factors Influencing Microbial Ecology in Stored Meats
|
Farber, J.
|
|
1981
|
14 |
3 |
p. 166-
1 p.
|
article
|
| 70 |
Faecal Coliforms of non-faecal Origin and Confirmation of Presumptive Escherichia Coli by the GIMViC Test
|
Weiss, K.F.
|
|
1981
|
14 |
3 |
p. 173-
1 p.
|
article
|
| 71 |
Food Fact Handbook
|
|
|
1981
|
14 |
3 |
p. 159-
1 p.
|
article
|
| 72 |
Food Research Institute Visited by Students from Macdonald College
|
|
|
1981
|
14 |
3 |
p. 154-155
2 p.
|
article
|
| 73 |
Food Rheology
|
De Kee, D.
|
|
1981
|
14 |
3 |
p. 166-
1 p.
|
article
|
| 74 |
Functional Properties and Protein Interactions in Blends of Pea Flour with Cheese Whey
|
Grant, D.R.
|
|
1981
|
14 |
3 |
p. 167-
1 p.
|
article
|
| 75 |
Fungal Extracellular Enzymes Capable of Degrading Microcrystalline Cellulose
|
Portal,
|
|
1981
|
14 |
3 |
p. 171-
1 p.
|
article
|
| 76 |
Highlights of the Mid-Year Executive Meeting
|
|
|
1981
|
14 |
3 |
p. 156-157
2 p.
|
article
|
| 77 |
Human Nutrition Research Council of Ontario Established
|
|
|
1981
|
14 |
3 |
p. 159-
1 p.
|
article
|
| 78 |
Improved Method for Determining Total Phenols of Foods
|
Berck, Ben
|
|
1981
|
14 |
3 |
p. 165-
1 p.
|
article
|
| 79 |
Improving the Whipping Properties of UHT Heavy Cream
|
Foster,
|
|
1981
|
14 |
3 |
p. 166-
1 p.
|
article
|
| 80 |
Inclusion Compounds of Potato Starch as Affected by Monoglyceride Chain Length
|
Hoover, R.
|
|
1981
|
14 |
3 |
p. 168-
1 p.
|
article
|
| 81 |
Industry in Brief
|
|
|
1981
|
14 |
3 |
p. 154-
1 p.
|
article
|
| 82 |
Influence of Carcass fat Level on Sensory Eating Properties of Cooked Chicken Meat
|
Froehlich, D.A.
|
|
1981
|
14 |
3 |
p. 166-167
2 p.
|
article
|
| 83 |
Influence of Hydrogenation Conditions on Properties of Canola Oil
|
Bansal, J.D.
|
|
1981
|
14 |
3 |
p. 164-
1 p.
|
article
|
| 84 |
Initial Microflora and Spoilage Patterns of Vacuum-Packed Table-Ready Poultry Products Containing No Nitrite
|
Dodds, K.L.
|
|
1981
|
14 |
3 |
p. 166-
1 p.
|
article
|
| 85 |
Interaction of Meat and Vegetable Proteins in Extended Meat Products
|
Morrissey, P.J.
|
|
1981
|
14 |
3 |
p. 170-
1 p.
|
article
|
| 86 |
Interaction of Phytic Acid with Plant Proteins
|
Martens, R.W.
|
|
1981
|
14 |
3 |
p. 169-
1 p.
|
article
|
| 87 |
Invitation to all CIFST Members
|
|
|
1981
|
14 |
3 |
p. 156-
1 p.
|
article
|
| 88 |
Isolation and characterization of a phage from a meat starter culture
|
Trevors Karen, E.
|
|
1981
|
14 |
3 |
p. 173-
1 p.
|
article
|
| 89 |
I.T.A.A. nouvelles l'I.T.A.A. donne des honneurs
|
|
|
1981
|
14 |
3 |
p. 156-
1 p.
|
article
|
| 90 |
Light Transmission by Butter Wrappers and Oxidation
|
Paquette, G.J.
|
|
1981
|
14 |
3 |
p. 170-
1 p.
|
article
|
| 91 |
Lipid-Degrading Enzymes in Legumes
|
Henderson, H.M.
|
|
1981
|
14 |
3 |
p. 167-
1 p.
|
article
|
| 92 |
List of CIFST Conferences
|
|
|
1981
|
14 |
3 |
p. 230-
1 p.
|
article
|
| 93 |
Maturity Parameters for Okra (Habiscus Esculentus(L) Moench Var. Pusa Sawani)
|
Ramaswamy, H.S.
|
|
1981
|
14 |
3 |
p. 171-
1 p.
|
article
|
| 94 |
Microstructure and Sensory Attributes of Commercial Cream Cheese
|
Kalab, M.
|
|
1981
|
14 |
3 |
p. 168-
1 p.
|
article
|
| 95 |
Molecular Weight Distribution of Ovomucin from Thinned Egg White
|
Miller, S.M.
|
|
1981
|
14 |
3 |
p. 170-
1 p.
|
article
|
| 96 |
New Books
|
|
|
1981
|
14 |
3 |
p. 162-
1 p.
|
article
|
| 97 |
New Chairman at Laval
|
|
|
1981
|
14 |
3 |
p. 154-
1 p.
|
article
|
| 98 |
New CIFST Brochure
|
|
|
1981
|
14 |
3 |
p. 156-
1 p.
|
article
|
| 99 |
New Facilities for Atlantic Sugar
|
|
|
1981
|
14 |
3 |
p. 161-162
2 p.
|
article
|
| 100 |
NMR T1 Measurements in the Assessment of the State of Water in Postmortem Muscle
|
Currie, R.W.
|
|
1981
|
14 |
3 |
p. 166-
1 p.
|
article
|
| 101 |
Nova Scotia Fisheries Policy
|
|
|
1981
|
14 |
3 |
p. 159-160
2 p.
|
article
|
| 102 |
Nutritional evaluation of residual rapeseed meal from protein isolation process
|
Thompson, L.U.
|
|
1981
|
14 |
3 |
p. 172-
1 p.
|
article
|
| 103 |
Nutritional Properties of Succinylated Cheese Whey Protein Concentrates
|
Siu, M.
|
|
1981
|
14 |
3 |
p. 172-
1 p.
|
article
|
| 104 |
Oil Uptake in French-Frying of Alberta Grown Potatoes
|
Hoover, R.
|
|
1981
|
14 |
3 |
p. 167-
1 p.
|
article
|
| 105 |
Palatability of Longissimus Dorsi Roasts of Young and Mature Cows
|
Gullett, E.A.
|
|
1981
|
14 |
3 |
p. 167-
1 p.
|
article
|
| 106 |
Peanut-Processing Plant
|
|
|
1981
|
14 |
3 |
p. 161-
1 p.
|
article
|
| 107 |
Pectins from Fruit Wastes with Their Quality, Chemical and Physical Characteristics
|
Shehata, A.A.
|
|
1981
|
14 |
3 |
p. 172-
1 p.
|
article
|
| 108 |
People in the News
|
|
|
1981
|
14 |
3 |
p. 153-154
2 p.
|
article
|
| 109 |
Performance of Jacketed Vegetable Storages
|
Rooke, E.A.
|
|
1981
|
14 |
3 |
p. 171-
1 p.
|
article
|
| 110 |
Possible Bacteriostatic Agent Production of Rough and Smooth Variants of Bacillusstea Rothermophilus Var. Calidolactis
|
Blank, G.
|
|
1981
|
14 |
3 |
p. 165-
1 p.
|
article
|
| 111 |
Properties of Butter from Milk of Cows Fed Protected Tallow Feed Supplement
|
Jelen, P.
|
|
1981
|
14 |
3 |
p. 168-
1 p.
|
article
|
| 112 |
Protein-Phytate Interactions in Soybeans
|
Prattley, C.A.
|
|
1981
|
14 |
3 |
p. 171-
1 p.
|
article
|
| 113 |
Quality and Stability of Dill Oil
|
Logie, J.R.
|
|
1981
|
14 |
3 |
p. 169-
1 p.
|
article
|
| 114 |
Recent studies in food texture measurement at the engineering and statistical research institute
|
Timbers, G.E.
|
|
1981
|
14 |
3 |
p. 172-
1 p.
|
article
|
| 115 |
Recycling Poultry Chiller Water
|
Clark, B.J.
|
|
1981
|
14 |
3 |
p. 165-166
2 p.
|
article
|
| 116 |
Retention of Sparingly Soluble Flavouring Compounds During Spray Drying
|
Elgar, J.W.
|
|
1981
|
14 |
3 |
p. 166-
1 p.
|
article
|
| 117 |
Review of the Potential Hazard from Botulism in Cured Meats 1
|
Richard, A. Holley
|
|
1981
|
14 |
3 |
p. 183-195
13 p.
|
article
|
| 118 |
Seasonal Variation of Folacin Levels in Market Fluid Milks
|
Hoppner, K.
|
|
1981
|
14 |
3 |
p. 218-219
2 p.
|
article
|
| 119 |
Selective Precipitation of Whey Proteins with Ferric Chloride
|
Kuwata, T.
|
|
1981
|
14 |
3 |
p. 169-
1 p.
|
article
|
| 120 |
Sensory and Physical Characteristics of Bread Supplemented with Yeast-Whey Protein and Torula Yeast
|
Kupranycz, D.B.
|
|
1981
|
14 |
3 |
p. 169-
1 p.
|
article
|
| 121 |
Sensory Assessments of Saltiness in Table Spreads
|
Fyfe, B.
|
|
1981
|
14 |
3 |
p. 167-
1 p.
|
article
|
| 122 |
Shelf Life of Prepared Foods in Latent Temperature (0° to −2°C) Storage
|
Powers, J.M.
|
|
1981
|
14 |
3 |
p. 171-
1 p.
|
article
|
| 123 |
Simplified Relationships for Unsteady Temperature History in Regular Solids
|
Ramaswamy, H.S.
|
|
1981
|
14 |
3 |
p. 171-
1 p.
|
article
|
| 124 |
Simultaneous Recovery of Oil and Protein from Rapeseed by an Aqueous Alkaline Extraction
|
Yehya, N.
|
|
1981
|
14 |
3 |
p. 174-
1 p.
|
article
|
| 125 |
Spoilage Characteristics of the Short-Finned Squid (Illex Illecebrosus)
|
Gill, T.A.
|
|
1981
|
14 |
3 |
p. 167-
1 p.
|
article
|
| 126 |
Stability of Vicine and Convicine in Food Products
|
Kim, S.I.
|
|
1981
|
14 |
3 |
p. 169-
1 p.
|
article
|
| 127 |
Starch Additives in Yogurt
|
Brown, W.F.M.
|
|
1981
|
14 |
3 |
p. 165-
1 p.
|
article
|
| 128 |
Storage stability of vitamin a palmitate and the intensity of hay-like flavour in non-fat fluid and dry milks.
|
Suyama, K.
|
|
1981
|
14 |
3 |
p. 172-
1 p.
|
article
|
| 129 |
Storage stability of whole wheat flour bread mix fortified with pea protein concentrate
|
Sumner, A.K.
|
|
1981
|
14 |
3 |
p. 172-
1 p.
|
article
|
| 130 |
Survey of and Microbiological Guidelines for Chocolate and Chocolate Products in Canada
|
Collins-Thompson, D.L.
|
|
1981
|
14 |
3 |
p. 203-208
6 p.
|
article
|
| 131 |
Texture and Microstructure of Frankfurters Supplemented with Plant Proteins
|
Paulson, A.T
|
|
1981
|
14 |
3 |
p. 171-
1 p.
|
article
|
| 132 |
Texture Control of Yoghurt Fruit Preparations
|
Christensen, S.H.
|
|
1981
|
14 |
3 |
p. 165-
1 p.
|
article
|
| 133 |
The Collagen Content of Various Sausage Meats
|
Porteous, J.D.
|
|
1981
|
14 |
3 |
p. 224-226
3 p.
|
article
|
| 134 |
The Determination of TBA Number by High Performance Liquid Chromatography
|
Kakuda, Y.
|
|
1981
|
14 |
3 |
p. 168-
1 p.
|
article
|
| 135 |
The Effect of Electrical Stimulation on the Sensory and Physical Properties of Steaks from Three Grades of Canadian Beef
|
Wood, D.F.
|
|
1981
|
14 |
3 |
p. 173-174
2 p.
|
article
|
| 136 |
The Effects of Agitation and Psychrotrophs on the Development of Hydrolytic Rancidity in Raw Milk
|
Chung, I.
|
|
1981
|
14 |
3 |
p. 165-
1 p.
|
article
|
| 137 |
The Inhibitory Effect of Maltotriose On the Plant Pathogen Erwinia Carotovora
|
Serrano, B.
|
|
1981
|
14 |
3 |
p. 171-172
2 p.
|
article
|
| 138 |
The Microstructure and Texture of Cooked Scallop
|
Findlay, C.J.
|
|
1981
|
14 |
3 |
p. 166-
1 p.
|
article
|
| 139 |
The Pros and Cons of Marketing Boards
|
|
|
1981
|
14 |
3 |
p. 155-156
2 p.
|
article
|
| 140 |
Tolérance intestinale à différentes poudres de lait ultrafiltré chez l'enfant intolérant au lactose et atteint de malnutrition protéino-énergétique
|
Dillon, J.C.
|
|
1981
|
14 |
3 |
p. 214-217
4 p.
|
article
|
| 141 |
University of Guelph Students Visit Montreal
|
|
|
1981
|
14 |
3 |
p. 155-
1 p.
|
article
|
| 142 |
University of Manitoba Home Economics Department Gets a New Name
|
|
|
1981
|
14 |
3 |
p. 156-
1 p.
|
article
|
| 143 |
Upgrading “Garri” with Single Cell Protein (SCP) of Geotrichum Candidum: Preliminary Investigation
|
Ikenebomeh, M.J.
|
|
1981
|
14 |
3 |
p. 168-
1 p.
|
article
|
| 144 |
Use of Near Infrared Spectroscopy for Compositional Analysis of Skim Milk Powder
|
Amer, M.A.
|
|
1981
|
14 |
3 |
p. 164-
1 p.
|
article
|
| 145 |
Utilization of Sea Water in Pickling
|
Kamel,
|
|
1981
|
14 |
3 |
p. 168-169
2 p.
|
article
|
| 146 |
Visiting Scientist Discusses Research with Manitoba Section
|
|
|
1981
|
14 |
3 |
p. 155-
1 p.
|
article
|
| 147 |
Wheat Gluten Applications Brochure
|
|
|
1981
|
14 |
3 |
p. 162-
1 p.
|
article
|
Journal description