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Newer approaches in assessment of environmental carcinogenesis [from contaminants in water, food and diet, pollutants in air and in drugs].
1977
Kraybill H.F.
Differences between Aspergillus flavus strains in growth and aflatoxin B1 production in relation to water activity and temperature [Food contamination].
1977
Norholt M.D. | Egmond H.P. van | Paulsch W.E.
[Evaluation of water fertility, food resources for the ichthyofauna and biomass of fishes in the experimental modulous of Mantecal [Venezuela]]
1977
Ramos, S. (Universidad Central de Venezuela, Caracas) | Danielewski, S.
Propiedades de sorción de humedad de los alimentos semisecos: actividad del agua de algunas mieles comerciales Full text
1977
Lázaro Álvarez, F.J.
Se ha estudiado la actividad del agua de algunas muestras de miel comercial encontrándose que (1) tanto el contenido en agua como la actividad del agua varían dentro de amplios límites-típicos de los alimentos semisecos-, que (2) entre ambos parámetros no existe una estrecha relación lineal, probablemente debido a diferencias composicionales, por lo que es preferible expresar la estabilidad microbiana de la miel en función de su aw y, finalmente, que (3) cuanto menor es el valor aw de la miel tanto menor es su aroma.
Show more [+] Less [-]Studies on quality preservation of fish jelly products, 5: Prediction of water activity lowering ability of food humectants on the Kamaboko.
1977
Fukumi T. | Usuki M. | Kato K.
Soil deterioration and the growing world demand for food. Soil losses by water erosion are estimated in five intensively farmed Wisconsin watersheds.
1977
Brink R.A. | Densmore J.W. | Hill G.A.
Quantitative analysis of food products by pulsed nuclear magnetic resonance. II. Simultaneous analysis of water and fat in milk powder and cottage cheese.
1977
Hester R.E. | Quine D.E.C.
A thermal controller for the short COD [chemical oxygen demand] determination [for food processors to monitor waste loads leaving the plants, water pollution].
1977
Crandall P.G. | Niementowski C.C. | Nelson P.E.
Studies on quality preservation of fish jelly products, 3: Water activity lowering effect of staple food humectants and effect upon quality of the Kamaboko.
1977
Usuki M. | Fukumi T. | Kato K.
Studies on quality preservation of fish jelly products, 4: Water activity lowering effect of supplementary food humectants and effect upon quality of the Kamaboko
1977
Usuki, M. | Fukumi, T. | Kato, K. (Hokkaido. Central Fisheries Experiment Station, Yoichi (Japan))