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  1. 41004991010
    Author(s):Grau, R.
    Title:Die Bestimmung von Asche und Kochsalz in Fleisch und Fleischerzeugnissen.
    Subject(s):Meat product
    Journal Title Abbreviation:Zschr. Untersuch. Lebensmitt.
    Date of Publication:1942
    Pagination:84: 397–408.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 10/Page 499
  2. 41004991020
    Author(s):Heuser, G.
    Krapohl, E.
    Title:Welche Anforderungen sind an die Beschaffenheit der Fleischsülzen zu stellen?
    Subject(s):Meat product
    Journal Title Abbreviation:Zschr. Untersuch. Lebensmitt.
    Date of Publication:1936
    Pagination:72: 439–47.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 10/Page 499
  3. 41004991030
    Author(s):Jahn, V.
    Title:Zur Stärkebestimmung in Fleischwaren.
    Subject(s):Meat product
    Journal Title Abbreviation:Zschr. Untersuch. Lebensmitt.
    Date of Publication:1927
    Pagination:53: 262.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 10/Page 499
  4. 41004991040
    Author(s):Jensen, L. B.
    Title:Gaseous fermentation in meat products by the genus Bacillus.
    Subject(s):Meat product
    In Note:In his Microb. MeatsChampaign194225–36.
    Language:English
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 10/Page 499
  5. 41004991050
    Author(s):Jensen, L. B.
    Hess, W. R.
    Title:Fermentation in meat products by the genus Bacillus.
    Subject(s):Meat product
    Journal Title Abbreviation:Food Res.
    Date of Publication:1941
    Pagination:6: 75–83.
    Language:English
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 10/Page 499
  6. 41004991060
    Author(s):Klekner, H.
    Title:Die Salpeterbehandlung der Fleischwaren.
    Subject(s):Meat product
    Journal Title Abbreviation:Zschr. Untersuch. Lebensmitt.
    Date of Publication:1942
    Pagination:83: 97–111.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 10/Page 499
  7. 41004991070
    Author(s):Kolbe, F.
    Title:Der Nitrat- und Nitritzusatz zu Fleischwaren.
    Subject(s):Meat product
    Journal Title Abbreviation:Zschr. Fleisch Milchhyg.
    Date of Publication:1928–29
    Pagination:39: 173.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 10/Page 499
  8. 41004991080
    Author(s):Kuznecov, D. N.
    Title:[Foreign bodies in meat products]
    Subject(s):Meat product
    Journal Title Abbreviation:Hig. & zdorov.
    Date of Publication:1941
    Pagination:6: No. 9, 39.
    Language:Russian
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 10/Page 499
  9. 41004991090
    Author(s):Ledent, R.
    Title:La détermination de l'eau d'addition dans les produits de charcuterie.
    Subject(s):Meat product
    Journal Title Abbreviation:Ann. falsif.
    Place of Publication:Par.
    Date of Publication:1919
    Pagination:12: 356–67.
    Language:French
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 10/Page 499
  10. 41004991100
    Author(s):Lerche, M.
    Dreher, H.
    Title:Eignet sich die Anwendung von Katadynwasser zur Herstellung von Fleischwaren?
    Subject(s):Meat product
    Journal Title Abbreviation:Zschr. Fleisch Milchhyg.
    Date of Publication:1937–38
    Pagination:48: 343–6.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 10/Page 499
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