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nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Allergenic Properties of Chemically and Enzymatically Modified β-Lactoglobulins Examined with Mouse Monoclonal Antibody Pelletier, E.
 1989
 22 4 p. 416-
1 p.
 artikel
2 Amino Acid Compositions And Per Values Of Rapeseed Meals As Affected By Methanol-Ammonia Naczk, M.
 1989
 22 4 p. 409-
1 p.
 artikel
3 A Modified Harland-Ashworth Procedure for Undenatured Whey Protein Nitrogen Barraquio, V.L.
 1989
 22 4 p. 416-
1 p.
 artikel
4 59. An Analyzer for the Rapid, Specific and Simultaneous Measurement by Biosensors of Glucose and L-lactate in Fermentation, Cell Culture and Food Analysis Williams, F.
 1989
 22 4 p. 410-
1 p.
 artikel
5 27. An Equilibrium and Kinetic Analysis of the Denaturation of Some Aspartic Proteinases Brown, E.D.
 1989
 22 4 p. 406-
1 p.
 artikel
6 A New Technique in Extending the Shelf Life of Pitted Tart Cherries Wang, S.L.
 1989
 22 4 p. 411-
1 p.
 artikel
7 Application of Response Surface Methodology in Protein Extracti on Studies from Brewer's Spent Grain Diptee, R.
 1989
 22 4 p. 413-414
2 p.
 artikel
8 A Review of Meat Spectrophotometry (300 to 800 nm) Swatland, H.J.
 1989
 22 4 p. 390-402
13 p.
 artikel
9 5. Aroma And Flavor Of Coffee - A Review Hoekstra, R.M.S.
 1989
 22 4 p. 403-
1 p.
 artikel
10 Assistant Director Appointed at St. Hyacinthe 1989
 22 4 p. 304-
1 p.
 artikel
11 A Study of the Gastric Proteinases of the Atlantic Lobster (Homarus americanus) Bartlett, F.M.
 1989
 22 4 p. 415-
1 p.
 artikel
12 A Study of the Microbiological Quality of Goat Milk In Quebec Tirard-Collett, P.
 1989
 22 4 p. 415-
1 p.
 artikel
13 A Technique For Centerpoint Nutrient Degradation In Cans Subjected To Thermal Processing Ramaswamy, H.
 1989
 22 4 p. 408-
1 p.
 artikel
14 121. A Trypsin-aided Process for the Recovery of Carotenoproteins From Crustacean Wastes Nayeri, G.
 1989
 22 4 p. 418-
1 p.
 artikel
15 33. Autolysin Activity in Lactobacillus casei casei Pandian, S.
 1989
 22 4 p. 407-
1 p.
 artikel
16 Biochemical Engineering Mittal, G.S.
 1989
 22 4 p. 338-
1 p.
 artikel
17 Biotechnologie (3e édition) Goulet, J.
 1989
 22 4 p. 336-
1 p.
 artikel
18 Canada's System of Nutrition Labelling Steele, P.J.
 1989
 22 4 p. 304-306
3 p.
 artikel
19 115. Caractérisation des substances antimicrobiennes produites par quatre souches de Lactobacillus casei Lortie, L.
 1989
 22 4 p. 417-
1 p.
 artikel
20 120. Caractérisation et restructuration de la chair résiduelle de la transformation de la crevette nordique Landry, G.
 1989
 22 4 p. 418-
1 p.
 artikel
21 CCUFSA Pre-conference Workshop Alli, Inteaz
 1989
 22 4 p. 302-303
2 p.
 artikel
22 Changes in the Collagen of Atlantic Cod as a Result of Frozen Storage Gill, T.
 1989
 22 4 p. 418-
1 p.
 artikel
23 Changes in Types of Food Lipids During Growth of Rhodosporidium toruloides. Turcotte, G.
 1989
 22 4 p. 414-
1 p.
 artikel
24 Changes of Oat Globulin During Storage With Sodium Dodecyl Sulfate 1 Harwalkar, V.R.
 1989
 22 4 p. 387-389
3 p.
 artikel
25 Characterization Of Radiation-Induced Heat-Sensitivity in Clostridium sporogenes Spores Shamsuz-Zaman, K.
 1989
 22 4 p. 411-
1 p.
 artikel
26 Chilling Injury and Modified Atmosphere Storage of Mature Green Tomatoes Brown, E.D.
 1989
 22 4 p. 339-344
6 p.
 artikel
27 Cifst Conferences 1989
 22 4 p. 310-
1 p.
 artikel
28 Cloning And Expession Of Beta-Galactosidase From Streptococcus thermophilus into Saccharomyces cerevisiae Lee, B.H.
 1989
 22 4 p. 410-
1 p.
 artikel
29 Cloning The rRna Genes Of Listeria monocytogenes Emond, E.
 1989
 22 4 p. 410-
1 p.
 artikel
30 Coffee: Volume 5 Related Beverages Owusu-Ansah, Y.
 1989
 22 4 p. 338-
1 p.
 artikel
31 Colonization of Beef Surfaces By Pseudomonas fluorescens and Pseudomonas fragi Delaquis, P.J.
 1989
 22 4 p. 410-
1 p.
 artikel
32 Comparaison de Cuisson du Crabe Des Neiges à la Vapeur Versus L'eau Bouillante Landry, G.
 1989
 22 4 p. 419-
1 p.
 artikel
33 Comparison of Sensory Properties of Meat From Broilers of Modern Stocks and Experimental Strains Differing in Growth and Fatness 1 Chambers, J.R.
 1989
 22 4 p. 353-358
6 p.
 artikel
34 17. Comparison of Three Methods for Measurement of Degree of Hydrolysis of Enzymatically Modified Milk Proteins Turgeon, S.L.
 1989
 22 4 p. 405-
1 p.
 artikel
35 Conditions Optimales Pour Saler Le Homard Cormier, A.
 1989
 22 4 p. 414-415
2 p.
 artikel
36 Conferences and Symposia 1989
 22 4 p. 306-307
2 p.
 artikel
37 Conservation Des Pigments Caroténoides Dans Des Ensilages De RéSidus De Poisson Et De Crevette Avec Un Antioxidant Bryl, P.
 1989
 22 4 p. 415-
1 p.
 artikel
38 CSP Foods Ltd. to Form U.S. Corporation 1989
 22 4 p. 303-
1 p.
 artikel
39 Detection of Ochratoxin a in Contaminated Grains Using Monoclonal Antibodies Porter, C.
 1989
 22 4 p. 410-
1 p.
 artikel
40 30. Determination of Selectivity and Sensitivity of Ampicillin, Carbenicillin, Cephalothin and Ticacillin for the Isolation of Yersinia enterocolitica From Foods Park, C.E.
 1989
 22 4 p. 406-
1 p.
 artikel
41 Development And Evaluation Of A Carrot Leather Snack Product Crowe, N.L.
 1989
 22 4 p. 408-
1 p.
 artikel
42 72. Development and Testing of a New Feed-Back Temperature Control System for Microwave Ovens Ramaswamy, H.
 1989
 22 4 p. 411-
1 p.
 artikel
43 Development Of A Haccp-Based Expert System For Chilled Foods Finnegan, N.
 1989
 22 4 p. 407-
1 p.
 artikel
44 Development of an Enzyme-Linked Immunosorbent Assay (Elisa) for β-N-Acetylglucosaminidase Jarvis, S.M.
 1989
 22 4 p. 414-
1 p.
 artikel
45 34. Differentiation of the Characteristic Microorganisms in Yogurt Using the HGMF System Millard, G.E.
 1989
 22 4 p. 407-
1 p.
 artikel
46 114. Dosage des protéines laitièeres dans des poudres de lactosérum par colorimétrie Richard, J.P.
 1989
 22 4 p. 417-
1 p.
 artikel
47 Dry Preservation Yeast Cells Immobilized in Alginate Beads Ningsanond, S.
 1989
 22 4 p. 410-
1 p.
 artikel
48 Détermination de la stabilité d'une Émulsion à conservation prolongée par une métthode combinée centrifugation-conductivite Latreille, B.
 1989
 22 4 p. 417-
1 p.
 artikel
49 14. Effect of Gamma Irradiation on Amino Acid (AA) Content and in Vitro Digestibility of β-Lactoglobulin-lipid Mixtures Voisine, R.
 1989
 22 4 p. 404-
1 p.
 artikel
50 Effect of Irradiation on the Physical, Chemical and Organoleptical Properties of Mangoes Bernard, L.
 1989
 22 4 p. 419-
1 p.
 artikel
51 12. Effect of Lactose on Amino Acid Digestibility of Heated Whey Desrosiers, T.
 1989
 22 4 p. 404-
1 p.
 artikel
52 Effect of Light and Storage Time on the Colour Stability of Processed Meats Pegg, R.B.
 1989
 22 4 p. 418-
1 p.
 artikel
53 Effect of Methanol-Ammonia Processing on the Soluble Sugars of Soybean Myhara, R.M.
 1989
 22 4 p. 411-
1 p.
 artikel
54 Effect of Natural Phenolic Compounds on the Oxidation of Cooked Meats Shahidi, F.
 1989
 22 4 p. 418-
1 p.
 artikel
55 13. Effects of Gamma Irradiation on the AA Content and on the in vitro Digestibility of Processed Proteins Pitre, F.
 1989
 22 4 p. 404-
1 p.
 artikel
56 Effects of Hydrocolloids on the Sensory Properties of Processed Meat Products Cumming, R.W.
 1989
 22 4 p. 418-
1 p.
 artikel
57 Effects of in Vitro Proteolysis on the Allergenicity of Major Whey Proteins Asselin, J.
 1989
 22 4 p. 416-
1 p.
 artikel
58 56. Effects of Proteolysis and Lipid Interaction on Emulsifying Activity of Soy Protein Hirotsuka, M.
 1989
 22 4 p. 409-
1 p.
 artikel
59 82. Effet de differentes concentrations d'O2 et de CO2 sur les mitochondries du chou-fleur Ramo-Parada, L.
 1989
 22 4 p. 413-
1 p.
 artikel
60 10. Effet de divers chelateurs sur la biodisponibilité du chrome Kouaouci, R.
 1989
 22 4 p. 404-
1 p.
 artikel
61 4. Effet De La Conservation Prolongée Du Homard (Homarus americanus) Vivant Sur Les Caractéristiques Organoléptiques Et Biochimiques Boyer, J.
 1989
 22 4 p. 403-
1 p.
 artikel
62 11. Effet des hydrocolloides sur la biodisponibilité du calcium dans le lait et les produits laitiers Marin, J.
 1989
 22 4 p. 404-
1 p.
 artikel
63 81. Effets des atmosphères controlées sur le climacterique de la tomate Barriga, M.I.
 1989
 22 4 p. 412-413
2 p.
 artikel
64 Effets des Combinaisons de Sel, Lactose Et Glycerol Sur L'activité de L'eau (aw) et les Caractéristiques Rhéologiques des Fromages Fondus À Tartiner Kombila-Moundounga, E.
 1989
 22 4 p. 416-
1 p.
 artikel
65 Electrophoresis'88. Proceedings of the Sixth Meeting of the International Electrophoresis Society Palcic, Monica
 1989
 22 4 p. 338-
1 p.
 artikel
66 Encouragement for Dairy Product Innovation 1989
 22 4 p. 303-
1 p.
 artikel
67 Energy Relationships in Structure Formation in Mixed Protein Dispersions and Gels Arul, J.
 1989
 22 4 p. 407-
1 p.
 artikel
68 117. Etude des rendements fromagers au quebec Verret, P.
 1989
 22 4 p. 417-
1 p.
 artikel
69 73. Evaluation of Temperature Distribution in a Pilot Scale Steriflow Retort Ramaswamy, H.
 1989
 22 4 p. 411-412
2 p.
 artikel
70 113. Extraction, fractionnement et caractérisation des pigments responsables de la coloration des produits laitiers traités thermiquement Ahmadi-Zenouz, A.
 1989
 22 4 p. 417-
1 p.
 artikel
71 Fellow of the institute award 1989
 22 4 p. 298-
1 p.
 artikel
72 35. Fermentation en batch d'un permeat de lactoserum par ses bactéries lactiques immobilisées en culture mixte Audet, P.
 1989
 22 4 p. 407-
1 p.
 artikel
73 7. Feuilles D'examen Visuel Et De Classification Des Asperges Doyon, G.J.
 1989
 22 4 p. 403-
1 p.
 artikel
74 Food and Its Relation to Interactive Packaging Smith, J.P.
 1989
 22 4 p. 327-330
4 p.
 artikel
75 Foodborne Pathogenic Microorganisms: Characteristics of the Organisms and Their Associated Diseases I. Bacteria Farber, J.M.
 1989
 22 4 p. 311-321
11 p.
 artikel
76 2. Food Research Program - Agriculture Canada Nazarowec-White, M.
 1989
 22 4 p. 403-
1 p.
 artikel
77 Food Technology Exchange System Sidaway-Wolf, D.M.
 1989
 22 4 p. 403-
1 p.
 artikel
78 From the President's Desk Schroder, Dave
 1989
 22 4 p. 295-
1 p.
 artikel
79 Frontier Of Flavor. Developments In Food Science, 17 Yaylayan, V.
 1989
 22 4 p. 337-
1 p.
 artikel
80 8. Hepatic Xenobiotic Enzyme Inhibition by Chlorogenic and Caffeic Acids Kitts, D.D.
 1989
 22 4 p. 403-404
2 p.
 artikel
81 60. HPLC Analysis of the Minor Oligosaccharides in Honey Swallow, K.W.
 1989
 22 4 p. 410-
1 p.
 artikel
82 74. Implantation du procédé tectrol pour l'entreposage en palettes des fraises et asperges du québec Chayer, D.
 1989
 22 4 p. 412-
1 p.
 artikel
83 Improved Estimation of Milk Solids-Not-Fat by Infrared Analysis Makarchuk, M.J.
 1989
 22 4 p. 415-
1 p.
 artikel
84 18. Individual Variation in the Degree of Glycosylation of K-casein in the Milk of Holstein Cows Robitaille, G.
 1989
 22 4 p. 405-
1 p.
 artikel
85 78. Influence de l'atmosphère modifiée sur la teneur en chlorophylles des graines de canola Avezard, C.
 1989
 22 4 p. 412-
1 p.
 artikel
86 80. Influence de traitements γ-ionisants sur la résistance et la perméabilité de films de lldpe Deschênes, L.
 1989
 22 4 p. 412-
1 p.
 artikel
87 29. Influence of pH on Biochemical Characteristics of Aminopeptidase From Lactoacillus hel veticus Cholette, H.
 1989
 22 4 p. 406-
1 p.
 artikel
88 Influence of Various Ingredients and Processes on the Meat Batter Gelation Mittal, G.S.
 1989
 22 4 p. 407-
1 p.
 artikel
89 9. Intestinal Absorption and Femur Deposition of Calcium in Rats Fed Different Dietary Proteins Yuan, Y.V.
 1989
 22 4 p. 404-
1 p.
 artikel
90 Introduction To Microscale High-Performance Liquid Chromatography Sporns, P.
 1989
 22 4 p. 337-
1 p.
 artikel
91 86. Isolation of Cystatin From Egg White Durance, T.D.
 1989
 22 4 p. 413-
1 p.
 artikel
92 Kinetics Of Nutrient Degradation Ghazala, S.
 1989
 22 4 p. 408-
1 p.
 artikel
93 Lactic Acid And Ethanol Fermentation In Canola Sauce With Immobilized Whole Cells Ningsanond, S.
 1989
 22 4 p. 407-408
2 p.
 artikel
94 La méthode de détection de l'irradiation par la présence d'orthotyrosine dans les protéines n'est pas applicable aux fraises 1 Willemot, C.
 1989
 22 4 p. 350-352
3 p.
 artikel
95 La Qualité Nutritionnelle Du Pollen À L'état Naturel Et Transformé Zee, J.A.
 1989
 22 4 p. 408-
1 p.
 artikel
96 79. Mesure de la Transmission de l'ethylene a travers des films De PVC Gagnon, J.
 1989
 22 4 p. 412-
1 p.
 artikel
97 57. Microsomal Membrane Fluidity and its Rela Tionship to the Hard-to-cook Defect in Ontario White Beans Richardson, J.C.
 1989
 22 4 p. 409-410
2 p.
 artikel
98 Modélisation Du Comportement Osmotique De La Pomme De Terre En Présence De Solutions Sucrées Marcotte, M.
 1989
 22 4 p. 408-
1 p.
 artikel
99 New Books 1989
 22 4 p. 307-
1 p.
 artikel
100 New Cryoprotectants for Stabilizing Surimi Proteins Sych, J.J.
 1989
 22 4 p. 414-
1 p.
 artikel
101 New Focus for Engineering Support at the Central Experimental Farm 1989
 22 4 p. 303-304
2 p.
 artikel
102 New Non-Contact High Speed Measurement System: Applications for the Food and Packaging Industry 1 Wiese, David R.
 1989
 22 4 p. 331-335
5 p.
 artikel
103 Notice to members 1989
 22 4 p. 310-
1 p.
 artikel
104 Nutrient Interactions Johnston, J.L.
 1989
 22 4 p. 336-
1 p.
 artikel
105 Nutritional Quality of Processed Full-Fat Soybeans Wong, M.
 1989
 22 4 p. 414-
1 p.
 artikel
106 Optimization Of Coagulation And Washing Conditions For Acid Casein Production From Skim-Milk Powder Fichtali, J.
 1989
 22 4 p. 409-
1 p.
 artikel
107 Origin of β-Carbolines in Food Vaylayan, V.A.
 1989
 22 4 p. 414-
1 p.
 artikel
108 Ottawa 1989
 22 4 p. 302-
1 p.
 artikel
109 Pea Protein Concentrate for Partial Replacement of Egg Albumin in Sponge Cakes - Identification of Critical Independent Variables Using Response Surface Methodology Betker, S.
 1989
 22 4 p. 411-
1 p.
 artikel
110 20. Pectinesterase Native et Pectinase AjoutéE dans la Fabrication du jus de carottes Munsch, M.H.
 1989
 22 4 p. 405-
1 p.
 artikel
111 87. Phytate Determination in Proteins Using Polyacrylamide-disc Gel Electrophoresis Di Lollo, A.B.
 1989
 22 4 p. 413-
1 p.
 artikel
112 75. Plastic Film Packaging of Fresh Fruits and Vegetables Exama, A.
 1989
 22 4 p. 412-
1 p.
 artikel
113 85. Possible Influence of Starch Granule Composition on Low Temperature Sweetening Barichello, V.
 1989
 22 4 p. 413-
1 p.
 artikel
114 Postharvest Biotechnology Of Sugar Crops Martin, A.M.
 1989
 22 4 p. 337-
1 p.
 artikel
115 Practical Calibration Standards for Infrared Milk Analyzers van de Voort, F.R.
 1989
 22 4 p. 416-
1 p.
 artikel
116 Preparation and Characterization of Enzymic Milk Protein Hydrolysates from an Ultrafiltration Reactor Bard, C.
 1989
 22 4 p. 415-
1 p.
 artikel
117 Processing And Potential Uses For Flaxseed Gum Mazza, G.
 1989
 22 4 p. 407-
1 p.
 artikel
118 Production and Characterization of β-Galactosidase from Thermus Spp Berger, J.-L.
 1989
 22 4 p. 416-
1 p.
 artikel
119 Production and Properties of Esterase From Lactobacillus casei-subsp.-casei S93 Lee, S.Y.
 1989
 22 4 p. 415-
1 p.
 artikel
120 Production and Properties of Lactase from Psychrotrophic Bacillus Species Rahim, K.A.A/
 1989
 22 4 p. 415-
1 p.
 artikel
121 118. Production de la morue fortement salée par barattage sous vide Pomerleau, L.
 1989
 22 4 p. 417-
1 p.
 artikel
122 Production of Microbial Protein in Northern Areas Martin, A.M.
 1989
 22 4 p. 411-
1 p.
 artikel
123 31. Profil Lipidique et cryorésistance de la levure de boulangerie incorporée dans les patés congelées Gelinas, P.
 1989
 22 4 p. 406-
1 p.
 artikel
124 23. Purification and Characterization of Lipoxygenase of Canola Seed (Brassica sp.) Khalyfa, A.
 1989
 22 4 p. 405-
1 p.
 artikel
125 24. Purification and Characterization of Transaminases of French Beans (Phaseolus vulgaris) Seed Kermasha, S.
 1989
 22 4 p. 405-406
2 p.
 artikel
126 Purification of α-and β-Ovomucins Using Affinity Chromatography Melanson, H.M.
 1989
 22 4 p. 410-
1 p.
 artikel
127 Pyrylium Betaines as Reactive Intermediates in Maillard Reaction Vaylayan, V.A.
 1989
 22 4 p. 414-
1 p.
 artikel
128 15. Reduction of Glycemic Response by Psyllium: Effect Of Mixing with Food and Processing Vuksan, V.
 1989
 22 4 p. 404-
1 p.
 artikel
129 Relationship Between Cooking Kinetics And Meat Batter Filler Selection Correia, L.R.
 1989
 22 4 p. 408-
1 p.
 artikel
130 Relationship of Black Bean (Phaseolus vulgaris L.) Hardness to Total, Neutral and Soluble Fiber Contents of Stored Samples Watts, B.M.
 1989
 22 4 p. 409-
1 p.
 artikel
131 Relationship of Black Bean (Phaseolus vulgaris L.) Hardness to Whole Bean and Cotyledon Water Absorption Ylimaki, G.L.
 1989
 22 4 p. 409-
1 p.
 artikel
132 Residual Pinkness in Cooked Turkey and Pork Muscle Girard, B.
 1989
 22 4 p. 372-377
6 p.
 artikel
133 Shelf-Life Prediction of Milk by Dynamic Head-Space Gas Chromatography (DH-GC) Vallejo-Cordoba, B.
 1989
 22 4 p. 416-
1 p.
 artikel
134 Short Courses/Workshops 1989
 22 4 p. 307-
1 p.
 artikel
135 19. Solid Fat Content and Other Physical Properties Of Margarines Postmus, E.
 1989
 22 4 p. 405-
1 p.
 artikel
136 25. Solvent Effects on the Conformational Stability of Amylose-Monostearate Complex Seneviratne, H.D.
 1989
 22 4 p. 406-
1 p.
 artikel
137 Stability of the Sweetener Sucralose in Aqueous Solution at Varying Temperatures Knight, I.
 1989
 22 4 p. 408-
1 p.
 artikel
138 Standardization of a Method to Determine the Emulsifying Capacity of Proteins Vuillemard, J.C.
 1989
 22 4 p. 413-
1 p.
 artikel
139 16. Stimulation of Pulmonary Macrophage Activity in Mice Fed With Fermented Milk Moineau, S.
 1989
 22 4 p. 404-405
2 p.
 artikel
140 28. Structure-Function Study Of Oxidized Mucor miehei Proteinase Wynne, M.C.
 1989
 22 4 p. 406-
1 p.
 artikel
141 83. Sugar Content of Parsnip Root Tissues During Low Temperature Storage Yada, R.Y.
 1989
 22 4 p. 413-
1 p.
 artikel
142 Surimi Processing of Atlantic Species Spencer, K.E.
 1989
 22 4 p. 418-
1 p.
 artikel
143 Survival of Microencapsulated Bifidobacterium pseudolongum in Simulated Gastric and Intestinal Juices Rao, A.V.
 1989
 22 4 p. 345-349
5 p.
 artikel
144 Sweetening of Parsnip Roots During Short-Term Cold Storage Shattuck, V.I.
 1989
 22 4 p. 378-382
5 p.
 artikel
145 Sweet Potato Chips: A Cultivar Evaluation Vliegenthart, J.I.
 1989
 22 4 p. 408-
1 p.
 artikel
146 21. Textural and Enzymatic Studies of the Effects of Chilling Temperatures on the Ripening Process in Mature Green Tomato Fruit Marangoni, A.G.
 1989
 22 4 p. 405-
1 p.
 artikel
147 22. The Alpha-amylase Inhibitory Activity of Proteins of Phaseolus Beans Li, Z.
 1989
 22 4 p. 405-
1 p.
 artikel
148 The Baking Performance of Canadian Bread Wheat Classes Using a Colombian High-Fat High-Sugar Short Process 1 Dexter, J.E.
 1989
 22 4 p. 364-371
8 p.
 artikel
149 The Demonstration Geothermal Food Dehydration Facility at Zunil, Guatamala Thayer, G.
 1989
 22 4 p. 411-
1 p.
 artikel
150 The Effect of Drying Temperature on Green Color and Chlorophyll Content of Canola Seed Cenkowski, S.
 1989
 22 4 p. 383-386
4 p.
 artikel
151 The Effects of Postharvest Treatment of Divalent Cations on Ripening, Respiration Rate and Ethylene Production in Tomatoes Ponnampalam, R.
 1989
 22 4 p. 409-
1 p.
 artikel
152 77. The Efficacy of α-tocopherol and Ascorbyl Palmitate on the Schaal Storage Stability of Canola Oil Hawrysh, Z.L.
 1989
 22 4 p. 412-
1 p.
 artikel
153 The Health Protection Branch Total Diet Program: An Overview Conacher, H.B.S.
 1989
 22 4 p. 322-326
5 p.
 artikel
154 84. The Identification of Pyrazine Compounds in Maple Syrup Alli, I.
 1989
 22 4 p. 413-
1 p.
 artikel
155 The Microbiological and Chemical Composition of “ititu” and Factors Influencing its Production Kassaye, T.
 1989
 22 4 p. 417-
1 p.
 artikel
156 26. Thermal and Microwave Inactivation Kinetics of Lipolytic Enzymes Bisakowski, B.
 1989
 22 4 p. 406-
1 p.
 artikel
157 Thermal Properties of Emulsion Type Sausages During Cooking Mittal, G.S.
 1989
 22 4 p. 359-363
5 p.
 artikel
158 Thermal Softening Kinetics Of Vegetables Mittal, G.S.
 1989
 22 4 p. 408-
1 p.
 artikel
159 Toughening In Blanched Asparagus : Identification Of Phenolic Compounds And Evidence For A Free Radical Mechanism Smith, J.L.
 1989
 22 4 p. 409-
1 p.
 artikel
160 Trace Minerals In Foods (Food Science & Technology Series/28) Shahidi, F.
 1989
 22 4 p. 336-
1 p.
 artikel
161 119. Transfert d'une technologie de salage pour la fabrication de la morue légèrement salée séchée Pomerleaul, L.
 1989
 22 4 p. 418-
1 p.
 artikel
162 76. Transmission Characteristics of PVC Films : a Study Under Variable Temperature Conditions for Modified Atmosphere Packaging (Map) Doyon, G.
 1989
 22 4 p. 412-
1 p.
 artikel
163 Twinning Agreement with Adriant 1989
 22 4 p. 304-
1 p.
 artikel
164 UFL Foods Relocates Edmonton Plant 1989
 22 4 p. 303-
1 p.
 artikel
165 3. Use Of Different Microscopic Techniques To Study Fresh Apple Tissue Lapsley, K.
 1989
 22 4 p. 403-
1 p.
 artikel
166 32. Utilisation de cellules atténuées et d'extraits cellulaires de lactobacilles pour accélérer la maturation du fromage cheddar Elabboudi, M.
 1989
 22 4 p. 407-
1 p.
 artikel
167 Utilization of Manitoba Whitefish for the Fabrication of a Textured Seafood Analogue Prototype Tonogai, J.R.
 1989
 22 4 p. 419-
1 p.
 artikel
168 6. ÉValuation De L'acceptabilité De Filets De Morue Par Deux Panels De Dégustateurs De Gaspé Et De Montréal. Lévesque, G.
 1989
 22 4 p. 403-
1 p.
 artikel
169 116. Whey Proteins and Milk Coagulant Activity in Cheese Lelièvre, J.
 1989
 22 4 p. 417-
1 p.
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