| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Alternative meat curing systems. ii. control of oxidative rancidity
|
Shahidi, F.
|
|
1983
|
16 |
3 |
p. xix-
1 p.
|
artikel
|
| 2 |
Amino acid and nitrogen composition of the mushroom morchella esculenta grown on peat extracts
|
Bailey, V.L.
|
|
1983
|
16 |
3 |
p. xvii-
1 p.
|
artikel
|
| 3 |
An examination of various algorithms in the determination of protein secondary structure from circular dichroism data
|
Yada, R.Y.
|
|
1983
|
16 |
3 |
p. xix-
1 p.
|
artikel
|
| 4 |
A simple HPLC analysis of vitamin d in fortified milk
|
Jang, Michael B.
|
|
1983
|
16 |
3 |
p. xv-
1 p.
|
artikel
|
| 5 |
Bioavailability of the endogenous iron of wheat bran
|
Pegg, D.L.
|
|
1983
|
16 |
3 |
p. xviii-
1 p.
|
artikel
|
| 6 |
Biogenic Amines in Ground Beef in Relationship to Microbial Quality
|
Sayem, Nour
|
|
1983
|
16 |
3 |
p. xiii-
1 p.
|
artikel
|
| 7 |
Bloavailability of the iron in meat and vegetable protein mixtures
|
Nickolaiczuk, M.J.
|
|
1983
|
16 |
3 |
p. xvii-
1 p.
|
artikel
|
| 8 |
Book review
|
van de Voort, F.R.
|
|
1983
|
16 |
3 |
p. 157-
1 p.
|
artikel
|
| 9 |
Book review
|
Ma, C.-Y.
|
|
1983
|
16 |
3 |
p. 155-156
2 p.
|
artikel
|
| 10 |
Book review
|
Arnott, D.R.
|
|
1983
|
16 |
3 |
p. 157-158
2 p.
|
artikel
|
| 11 |
Book review
|
Kamel, Basil S.
|
|
1983
|
16 |
3 |
p. 156-
1 p.
|
artikel
|
| 12 |
Book review
|
Ledoux, Marielle
|
|
1983
|
16 |
3 |
p. 158-
1 p.
|
artikel
|
| 13 |
Book Review
|
McCurdy, A.R.
|
|
1983
|
16 |
3 |
p. 155-
1 p.
|
artikel
|
| 14 |
Book review
|
Alii, Inteaz
|
|
1983
|
16 |
3 |
p. 157-
1 p.
|
artikel
|
| 15 |
Book review
|
deMan, J.M.
|
|
1983
|
16 |
3 |
p. 158-
1 p.
|
artikel
|
| 16 |
Book review
|
Filadelfi, Mary Ann S.
|
|
1983
|
16 |
3 |
p. 156-157
2 p.
|
artikel
|
| 17 |
Catalytic Hydrogenation of Canola Oil in the Presence of Arene Chrome Carbonyl Complexes
|
Diosady, L.L.
|
|
1983
|
16 |
3 |
p. xi-
1 p.
|
artikel
|
| 18 |
Catalytic hydrogenation of canola oil in the presence of ruthenium complexes
|
Bello, C.
|
|
1983
|
16 |
3 |
p. xi-
1 p.
|
artikel
|
| 19 |
Characterization and utilization of by-products from ethanol ferment a tion of fodder beets
|
Bottner, M.L.
|
|
1983
|
16 |
3 |
p. xiv-
1 p.
|
artikel
|
| 20 |
Commercially Sterile Low-Acid Foods – Proposed Amendments
|
|
|
1983
|
16 |
3 |
p. vi-vii
nvt p.
|
artikel
|
| 21 |
Comparative study of some factors affecting lipolysis in buffaloes, sheep and cows milk
|
Al-Bayati, A.A.K.
|
|
1983
|
16 |
3 |
p. xiii-xiv
nvt p.
|
artikel
|
| 22 |
Comparison between baker compressimeter and the intrusion in measuring bread freshness containing different surfactants
|
Kamel,
|
|
1983
|
16 |
3 |
p. xiii-
1 p.
|
artikel
|
| 23 |
Composition and sensory quality of low calorie cake made with different levels of emulsifier
|
Wachnuik,
|
|
1983
|
16 |
3 |
p. xvii-
1 p.
|
artikel
|
| 24 |
Conferences and Symposia
|
|
|
1983
|
16 |
3 |
p. ix-x
nvt p.
|
artikel
|
| 25 |
Conservation post-recolte de legumes par abaissement de l'aw
|
Adambounou, L.T.
|
|
1983
|
16 |
3 |
p. xii-
1 p.
|
artikel
|
| 26 |
Consumer Information Needs Report
|
|
|
1983
|
16 |
3 |
p. vii-viii
nvt p.
|
artikel
|
| 27 |
Contribution of breakfast cereals to the daily intake of some B-vitamins
|
Hoppner, K.
|
|
1983
|
16 |
3 |
p. xviii-
1 p.
|
artikel
|
| 28 |
Cooking quality of lentils
|
Bhatty, R.S.
|
|
1983
|
16 |
3 |
p. xix-
1 p.
|
artikel
|
| 29 |
Croissance bacterienne et activite de la catalase
|
Bourassa,
|
|
1983
|
16 |
3 |
p. xv-xvi
nvt p.
|
artikel
|
| 30 |
Designing a Liquid Oil Cake Formulation Using Response Surface Methodology
|
Ylimaki, G.
|
|
1983
|
16 |
3 |
p. xii-
1 p.
|
artikel
|
| 31 |
Design of a Modified Jacketed Storage Facility
|
Rooke, E.A.
|
|
1983
|
16 |
3 |
p. xi-
1 p.
|
artikel
|
| 32 |
Development of a Procedure For Evaluating Sensory Quality of Potato Cultivars
|
Ryland, D.
|
|
1983
|
16 |
3 |
p. xii-
1 p.
|
artikel
|
| 33 |
Donairs — a potential health hazard?
|
Szabo, R.
|
|
1983
|
16 |
3 |
p. xvii-
1 p.
|
artikel
|
| 34 |
Effect of gases on microbial enzymes
|
Picard, B.
|
|
1983
|
16 |
3 |
p. xvii-
1 p.
|
artikel
|
| 35 |
Effect of milk homogenizer valves and plungers on creaming rates
|
Hood, S.
|
|
1983
|
16 |
3 |
p. xx-
1 p.
|
artikel
|
| 36 |
Effect of the Removal of Lysozyme From Egg Albumen on its Functional Properties in Angel Food Cakes
|
Poste, L.M.
|
|
1983
|
16 |
3 |
p. xii-
1 p.
|
artikel
|
| 37 |
Effect of time and storage conditions on vitamin a levels in skimmilk powder
|
De Boer, M.
|
|
1983
|
16 |
3 |
p. xiv-
1 p.
|
artikel
|
| 38 |
Effect of Wash Water on the Sensory Qualities of Clean and Dirty Producer Eggs
|
Poste, L.M.
|
|
1983
|
16 |
3 |
p. xii-
1 p.
|
artikel
|
| 39 |
Effects of cooking method, type of package addition and frozen storage on the quality of roast beef in a cook-freeze system
|
Roles, L.M.
|
|
1983
|
16 |
3 |
p. xix-
1 p.
|
artikel
|
| 40 |
Effet de la temperature sur l'activite de la catalse de crabe et de morue
|
Bourassa, Michel
|
|
1983
|
16 |
3 |
p. xviii-xix
nvt p.
|
artikel
|
| 41 |
Evaluation of the Catalase and Limulus Amoeboctye Lysate Tests for Rapid Determination of The Microbial Quality of Vacuum-Packed Cooked Turkey 1 1 Contribution No. 504, Food Research Institute, Agriculture Canada, Ottawa, Ontario KIA OC6.
|
Dodds, K.L.
|
|
1983
|
16 |
3 |
p. 167-172
6 p.
|
artikel
|
| 42 |
Evaluation of the pig as a research model for studying fermentation in the gut of humans
|
Fleming, S.E.
|
|
1983
|
16 |
3 |
p. xviii-
1 p.
|
artikel
|
| 43 |
Evaluation of Undesirable Quality Characteristics of Quebec Washed Potatoes
|
Filadelfi, Mary Ann
|
|
1983
|
16 |
3 |
p. xiii-
1 p.
|
artikel
|
| 44 |
Evolution microbiologique en fonction de l'aw de saucisses de type frankfurters emballes sous vide
|
Lacroix, C.
|
|
1983
|
16 |
3 |
p. xvi-
1 p.
|
artikel
|
| 45 |
Expo-Documentation promotes French Literature
|
|
|
1983
|
16 |
3 |
p. iii-iv
nvt p.
|
artikel
|
| 46 |
Extraction des nutriments par macération enzymatique avec des pectinases
|
Munsch, Marie Hélène
|
|
1983
|
16 |
3 |
p. xviii-
1 p.
|
artikel
|
| 47 |
Extraction, identification and quantitation of biogenicamines in meat and meat products
|
Zee, J.A.
|
|
1983
|
16 |
3 |
p. xix-
1 p.
|
artikel
|
| 48 |
Factors that contribute to food-borne disease in canada
|
Todd, E.
|
|
1983
|
16 |
3 |
p. xvii-
1 p.
|
artikel
|
| 49 |
Fermentation of whey filtrate by saccharomyces fragilis for the production of single cell protein
|
Al-Shabibi, M.M.A.
|
|
1983
|
16 |
3 |
p. xv-
1 p.
|
artikel
|
| 50 |
Flavour Fingerprinting by HPLC
|
Patton, Kathleen
|
|
1983
|
16 |
3 |
p. xiii-
1 p.
|
artikel
|
| 51 |
Food-borne and Water-borne Disease Summary
|
|
|
1983
|
16 |
3 |
p. viii-
1 p.
|
artikel
|
| 52 |
Food Research and Development Resources at University, Government and Non-Profit Research Laboratories in Canada
|
Vanderstoep, J.
|
|
1983
|
16 |
3 |
p. iv-v
nvt p.
|
artikel
|
| 53 |
From the President's Desk
|
Vanderstoep, J.
|
|
1983
|
16 |
3 |
p. i-
1 p.
|
artikel
|
| 54 |
Globulin Storage Protein Genes in Cereals. Messenger RNA, Biosynthesis and cDNA Cloning
|
Fabijanski, S.
|
|
1983
|
16 |
3 |
p. xii-xiii
nvt p.
|
artikel
|
| 55 |
Honorary Fellowship
|
|
|
1983
|
16 |
3 |
p. iii-
1 p.
|
artikel
|
| 56 |
HPLC chromatography of water extract of cheddar cheese
|
Pham, A.-M.
|
|
1983
|
16 |
3 |
p. xiv-
1 p.
|
artikel
|
| 57 |
Identification of proteolytic pseudomanads isolated from raw milk
|
Kwan, K.K.H.
|
|
1983
|
16 |
3 |
p. xvii-
1 p.
|
artikel
|
| 58 |
Improvement of Commercial Egg-washing Processes
|
Gallop, R.A.
|
|
1983
|
16 |
3 |
p. xi-
1 p.
|
artikel
|
| 59 |
INFOODS Conference
|
|
|
1983
|
16 |
3 |
p. v-vi
nvt p.
|
artikel
|
| 60 |
Inhibition of autoxidation by unsaponifiable material from some vegetable seeds
|
Shihata, A.A.
|
|
1983
|
16 |
3 |
p. xiii-
1 p.
|
artikel
|
| 61 |
In Memorium
|
McLeod, Grant
|
|
1983
|
16 |
3 |
p. iii-
1 p.
|
artikel
|
| 62 |
Interaction of betacyanine and betaxanthine pigments isolated from red beet
|
Lee Wing, P.
|
|
1983
|
16 |
3 |
p. xiv-
1 p.
|
artikel
|
| 63 |
Interactions of flavour molecules with fababean proteins
|
Ng, P.K.W.
|
|
1983
|
16 |
3 |
p. xviii-
1 p.
|
artikel
|
| 64 |
Interfacing a Micro-computer to the Haake Rotovisco
|
Jennison, R.E.
|
|
1983
|
16 |
3 |
p. xi-
1 p.
|
artikel
|
| 65 |
Interfacing a Microcomputer to the Ottawa Texture Measuring System
|
Sirett, R.R.
|
|
1983
|
16 |
3 |
p. xi-
1 p.
|
artikel
|
| 66 |
Isolation and Characterization of Lipoxygenase in Pinto Dry Beans 1
|
McCurdy, A.R.
|
|
1983
|
16 |
3 |
p. 179-184
6 p.
|
artikel
|
| 67 |
Laboratory Quality Assurance — A Regulatory Point of View
|
McKully, K.A.
|
|
1983
|
16 |
3 |
p. xii-
1 p.
|
artikel
|
| 68 |
Lactobacilli spoilage of vacuum- or nitrogenpackaged meats
|
Lee, B.H.
|
|
1983
|
16 |
3 |
p. xv-
1 p.
|
artikel
|
| 69 |
Lactose hydrolysis in whey and model systems
|
Bernai, V.
|
|
1983
|
16 |
3 |
p. xv-
1 p.
|
artikel
|
| 70 |
Manufacturing and Application of Milk Protein Coprecipiates
|
Cox, J.E.
|
|
1983
|
16 |
3 |
p. xi-
1 p.
|
artikel
|
| 71 |
Measurement of hydrophobicity of meat and changes upon heating
|
Li-Chan, E.
|
|
1983
|
16 |
3 |
p. xix-xx
nvt p.
|
artikel
|
| 72 |
Modifications to the Bühler Laboratory Mill to Produce a Flour Comparable in Yield and Quality to the Allis-Chalmers Laboratory Mill 1
|
Black, H.C.
|
|
1983
|
16 |
3 |
p. 191-195
5 p.
|
artikel
|
| 73 |
Modified atmosphere storage of fresh greenland halibut (reinhardt/us hippoglossoides) fillets
|
Morin, R.
|
|
1983
|
16 |
3 |
p. xx-
1 p.
|
artikel
|
| 74 |
Molecular size distribution pattern of thermally produced whey protein aggregate by sephacryl S-1000
|
Toma, S.J.
|
|
1983
|
16 |
3 |
p. xv-
1 p.
|
artikel
|
| 75 |
Mustard: A New Oilseed Crop
|
|
|
1983
|
16 |
3 |
p. vi-
1 p.
|
artikel
|
| 76 |
Mycological quality of cowpeas during long-term storage
|
Beuchat, L.R.
|
|
1983
|
16 |
3 |
p. xvi-
1 p.
|
artikel
|
| 77 |
New Books
|
|
|
1983
|
16 |
3 |
p. ix-
1 p.
|
artikel
|
| 78 |
New Institute Affairs Coordinator
|
|
|
1983
|
16 |
3 |
p. i-ii
nvt p.
|
artikel
|
| 79 |
New International Committee
|
|
|
1983
|
16 |
3 |
p. iii-
1 p.
|
artikel
|
| 80 |
New Publication — Food Advisory Division
|
|
|
1983
|
16 |
3 |
p. viii-
1 p.
|
artikel
|
| 81 |
Prediction de la perte de lysine disponible dans le lait evapore sterilise
|
Bégin, A.
|
|
1983
|
16 |
3 |
p. xx-
1 p.
|
artikel
|
| 82 |
Preparation, Composition and Functional Properties of Oat Protein Isolates 1 1 Contribution No. 509. Food Research Institute, Agriculture Canada.
|
Yung Ma, Ching
|
|
1983
|
16 |
3 |
p. 201-205
5 p.
|
artikel
|
| 83 |
Preparation of egg white substitute from whey protein concentration
|
To, B.
|
|
1983
|
16 |
3 |
p. xiv-
1 p.
|
artikel
|
| 84 |
Production d'acide lactique a partir de permeat de lactoserum par l. helveticus
|
Roy, D.
|
|
1983
|
16 |
3 |
p. xvi-
1 p.
|
artikel
|
| 85 |
Production of butanol from acid whey
|
Welsh, Frnk W.
|
|
1983
|
16 |
3 |
p. xvi-
1 p.
|
artikel
|
| 86 |
Properties of acylated low phytate rapeseed protein isolate
|
Cho, Y.S.
|
|
1983
|
16 |
3 |
p. xix-
1 p.
|
artikel
|
| 87 |
Protein content, physical and sensory properties of dry beans (phaseolus vulgaris, l.)
|
Garruti, Ruth S.
|
|
1983
|
16 |
3 |
p. xx-
1 p.
|
artikel
|
| 88 |
Purification and characterization of ca thespin c from atlantic squid
|
Hameed, K.S.
|
|
1983
|
16 |
3 |
p. xviii-
1 p.
|
artikel
|
| 89 |
Purification of heat-resistant protease from a psychotroph using an affinity column
|
Barteltt, F.
|
|
1983
|
16 |
3 |
p. xvii-
1 p.
|
artikel
|
| 90 |
Rapid direct enumeration of enterotoxigenic staphylococcus aureus colonies on membrane filters by enzyme immunosorbent technique
|
Peterkin, Pearl I.
|
|
1983
|
16 |
3 |
p. xv-
1 p.
|
artikel
|
| 91 |
Reach Report — Sweeteners
|
|
|
1983
|
16 |
3 |
p. viii-
1 p.
|
artikel
|
| 92 |
Reformulation of Crumpets With Linear Programming Technique to Reduce their Water Activity
|
Ooraikul, B.
|
|
1983
|
16 |
3 |
p. xii-
1 p.
|
artikel
|
| 93 |
Relationship of health attributes with factors likely to influence food use in diabetic patients
|
Wolever, T.M.S.
|
|
1983
|
16 |
3 |
p. xvii-xviii
nvt p.
|
artikel
|
| 94 |
Relationships Between Protein Hydrophobicity and Thermal Functional Properties of Food Proteins
|
Voutsinas, L.P.
|
|
1983
|
16 |
3 |
p. 185-190
6 p.
|
artikel
|
| 95 |
Relationships in Colour and Carotene Content of Carrot Juices
|
Munsch, Marie Hélène
|
|
1983
|
16 |
3 |
p. 173-178
6 p.
|
artikel
|
| 96 |
Removal of phytic acid from rapeseed
|
Serraino, M.R.
|
|
1983
|
16 |
3 |
p. xix-
1 p.
|
artikel
|
| 97 |
Residue levels of the bee repellent, phenol, found in honey
|
Daharus,
|
|
1983
|
16 |
3 |
p. xv-
1 p.
|
artikel
|
| 98 |
Review of Basic Technical Principles and Current Research in UHT Processing of Foods 1 1 Presented at the 24th CIFST Conference. Winnipeg. Manitoba, 1981.
|
Jelen, P.
|
|
1983
|
16 |
3 |
p. 159-166
8 p.
|
artikel
|
| 99 |
Rigor in squid muscle: physical and chemical parameters
|
Langille, Sharon M.
|
|
1983
|
16 |
3 |
p. xix-
1 p.
|
artikel
|
| 100 |
Role of orthophosphate in growth and extracellular proteinase production in the psychotroph, pseudomonas fluorescens
|
Cholette, H.
|
|
1983
|
16 |
3 |
p. xvi-
1 p.
|
artikel
|
| 101 |
Salty and Buttery Flavours from Tablespreads
|
Fyfe, B.
|
|
1983
|
16 |
3 |
p. 206-211
6 p.
|
artikel
|
| 102 |
Saponin Removal From Quinoa Grain by Abrasive Dehulling in a Multi-sample (5g), Dehulling Device (TADD)
|
Reichert, R.D.
|
|
1983
|
16 |
3 |
p. xi-
1 p.
|
artikel
|
| 103 |
Scandinavian ropy milk — culture identification and slime characterization
|
Macura, D.
|
|
1983
|
16 |
3 |
p. xvi-
1 p.
|
artikel
|
| 104 |
Seasonal variation of iodine value, softening point, solid fat index and fatty acid composition of butter
|
Chia, A.C.
|
|
1983
|
16 |
3 |
p. xiv-
1 p.
|
artikel
|
| 105 |
Source of klebsiella pneumoniae in alfalfa and bean sprouts
|
Park, C.E.
|
|
1983
|
16 |
3 |
p. xvi-
1 p.
|
artikel
|
| 106 |
1983–84 Speaker's List
|
|
|
1983
|
16 |
3 |
p. ii-iii
nvt p.
|
artikel
|
| 107 |
Studies on lipase activity and fatty acids distribution during french bean (phaseolus vulgaris) seed storage
|
Kermasha, S.
|
|
1983
|
16 |
3 |
p. xiii-
1 p.
|
artikel
|
| 108 |
Studies on Lipoxygenase Activity of French Beans (Phaseolus vulgaris)
|
Kermasha, S.
|
|
1983
|
16 |
3 |
p. xiii-
1 p.
|
artikel
|
| 109 |
Study of the saponification reaction of vitamin a in fortified milk powder and margarine comparing hplc and spectrophotometry
|
Chia, A.C.
|
|
1983
|
16 |
3 |
p. xiv-
1 p.
|
artikel
|
| 110 |
Submerged Production of Edible Mushroom Mycelium
|
Martin, Antonio M.
|
|
1983
|
16 |
3 |
p. 215-217
3 p.
|
artikel
|
| 111 |
Technology Centre Appoints President
|
|
|
1983
|
16 |
3 |
p. vi-
1 p.
|
artikel
|
| 112 |
Tenderness Parameters in Sensory Evaluation of Meat
|
Gullett, E.A.
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|
1983
|
16 |
3 |
p. xii-
1 p.
|
artikel
|
| 113 |
TGA Screening Using C18 Sep-Pak Cartridges
|
Filadelfi, Mary Ann
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|
1983
|
16 |
3 |
p. xiii-
1 p.
|
artikel
|
| 114 |
The Behaviour of Volatile Fatty Acids (C2 – C5) in Model Solutions During Freeze Drying
|
McPeak, D.W.
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1983
|
16 |
3 |
p. xi-
1 p.
|
artikel
|
| 115 |
The Canadian Adaptation of the Codex Alimentarius Commission's Code of Practice General Principles of Food Hygiene
|
Miedzybrodzka, K.
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|
1983
|
16 |
3 |
p. xii-
1 p.
|
artikel
|
| 116 |
The canadian nutrient file
|
Verdier, P.
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|
1983
|
16 |
3 |
p. xviii-
1 p.
|
artikel
|
| 117 |
The effect of electrical stimulation on avian muscle
|
Sundeen, G.B.
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|
1983
|
16 |
3 |
p. xx-
1 p.
|
artikel
|
| 118 |
The importance of common dry beans as a dietary staple in brazil
|
Sgarboero, Valdemiro C.
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|
1983
|
16 |
3 |
p. xx-
1 p.
|
artikel
|
| 119 |
The mojonnier as a reference method for the infrared analysis of fat in meat products
|
Mills, Bernice L.
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|
1983
|
16 |
3 |
p. xx-
1 p.
|
artikel
|
| 120 |
The Old Guard Changes
|
Cumming, Dan
|
|
1983
|
16 |
3 |
p. i-
1 p.
|
artikel
|
| 121 |
The shelf-life of vacuum or nitrogen-packaged pastrami
|
Laleye, L.C.
|
|
1983
|
16 |
3 |
p. xvi-
1 p.
|
artikel
|
| 122 |
The use of mechanically separated meats in fresh emulsion products i. chemical and nutritional evaluation
|
Piette, J.P.G.
|
|
1983
|
16 |
3 |
p. xix-
1 p.
|
artikel
|
| 123 |
The use of mechanically separated meats in fresh emulsion products. 2. microbiological and sensory evaluation
|
Vignola, C.L.
|
|
1983
|
16 |
3 |
p. xvii-
1 p.
|
artikel
|
| 124 |
Titration of cheese whey. Effect of dipping PH concentration and titrant on final PH
|
Hill, A.R.
|
|
1983
|
16 |
3 |
p. xiii-
1 p.
|
artikel
|
| 125 |
Total Solubilization of Groat Proteins in High Protein Oat (Avena sativa L. cv. Hinoat): Evidence that Glutelins are a Minor Component
|
Robert, Laurian S.
|
|
1983
|
16 |
3 |
p. 196-200
5 p.
|
artikel
|
| 126 |
Triticale flours: the effect of particle size and alpha-amylase activity on the texture of baked products
|
Anita C., Stranger
|
|
1983
|
16 |
3 |
p. xv-
1 p.
|
artikel
|
| 127 |
Trypsin inhibitors of faba beans
|
Anderson, M.J.
|
|
1983
|
16 |
3 |
p. xviii-
1 p.
|
artikel
|
| 128 |
Use of nisin as an adjunct to nitrite on the shelf life of bacon
|
C., Calderon
|
|
1983
|
16 |
3 |
p. xv-
1 p.
|
artikel
|
| 129 |
Utilization of resin neutralized whey as food ingredient
|
Helbig, N.B.
|
|
1983
|
16 |
3 |
p. xiv-
1 p.
|
artikel
|
| 130 |
Utilization of vegetable proteins in a commercial frankfurter system
|
Enriquez, M.
|
|
1983
|
16 |
3 |
p. xx-
1 p.
|
artikel
|
| 131 |
Variations in dry matter and carbohydrate contents of commercially grown and stored potatoes
|
Mazza, G.
|
|
1983
|
16 |
3 |
p. xiv-
1 p.
|
artikel
|
| 132 |
Vitamin retention in foods after home drying and storage
|
Desrosiers, J.
|
|
1983
|
16 |
3 |
p. xviii-
1 p.
|
artikel
|
| 133 |
Water-binding of Red Meats in Sausage Formulation 1 1 Contribution No. 518 from Food Research Institute, Agriculture Canada, Ottawa, Ontario, K1A 0C6.
|
Porteous, J.D.
|
|
1983
|
16 |
3 |
p. 212-214
3 p.
|
artikel
|
| 134 |
Workshop
|
|
|
1983
|
16 |
3 |
p. x-
1 p.
|
artikel
|
| 135 |
X-Ray Inspection Examination Systems for Quality Control
|
|
|
1983
|
16 |
3 |
p. viii-ix
nvt p.
|
artikel
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