On the anti fungal effect of preservatives in margarine part 1 growth of fungi and deterioration of margarine containing different concentrations of common salt
Niiya, I.; Suzuki, Y.; Imamura, M.
Journal of the Food Hygienic Society of Japan 10(6): 381-392
1969
Accession: 027071952
PDF emailed within 1 workday: $29.90
Related References
Niiya, I.; Ito, A.; Imamura, M. 1969: On the anti fungal effect of preservatives in margarine part 3 anti fungal effect of benzoic acid Journal of the Food Hygienic Society of Japan 10(6): 404-409Mossel, D.A.A. 1965: Microbiological quality control of margarine. I. Micro-organisms causing the deterioration of margarine. Taking of samples, their treatment and investigation. Testing the keeping quality of margarine Fette Seifen AnstrMittel 67(11): 901-06
Niiya, I.; Suzuki, Y.; Imamura, M. 1969: On the anti fungal effect of preservatives in margarine part 2 anti fungal effect of dehydro acetic acid or sorbic acid Journal of the Food Hygienic Society of Japan 10(6): 393-403
Ziombski, H. 1959: Nutritive value of aqueous margarine of Polish make. 1. Digestibility of margarine and fats which make up the composition of margarine on the basis of studies on rats Rocz. Panstwowego Zakt. Hig 10: 27-36
Richet, C.; Maret, R. 1949: A comparison of the effect of butter, margarine and margarine with additions of vitamin A on the growth of rats Bull. Acad. nat. Med, Paris, 133: 15/16, 338-40
Frederick, H.L.; Daniel, M. Hans, W.V. 1952: Estimation of vitamin A in margarine IV Assay procedures for yellow margarine made with and without carotene Journal of the American Oil Chemists' Society 29(8): 321-330
Luckmann, F.H.; Melnick, D.; Vahlteich, H.W. 1952: Estimation of vitamin a in margarine. II. Laboratory control procedures in assaying uncolored margarine Journal of the American Oil Chemists' Society 29(4): 121-126
Griepentrog, F. 1966: Are the margarine etiology and erythema exudativum multiforme excluded in so-called margarine disease? Deutsches Medizinisches Journal 17(1): 11-12
Turner, E. 2018: Margarine, mystery and modernity: margarine and class in literary texts (18801945) Food, Culture and Society 21(4): 521-538
Becker, E.; Clemens, W. 1955: Quantitative determination of yolk in margarine (differentiation of milk and water margarine). Z. Lebensmitt Untersuch 100(1): 24-35
Saito, Z.; Toba, T. 1975: Oiling-off properties and microscopic structure of butter, margarine and soft margarine Bulletin of the Faculty of Agriculture, Hirosaki University 25: 1-12
Melles, B. 1985: Process management in a margarine refinery - Organisation des procédés technologiques dans une raffinerie de margarine Journal a 26(3): 150-155
Denecke, P.L.hmann, W.F.lgentrager, L. 1975: Standardization of processes in the vegetable oil and margarine industry by example of non-sprinkling margarine Lebensmittel Industrie 22(5): 225-228
Yokota, S.; Takahashi, Y.; Aihara, Y.; Kurihara, K.; Suguro, H.; Matsuyama, S. 1996: Immunologic analysis of milk, hen egg, and soybean proteins in butter and margarine, and clinical assessment for availability of hypoallergenic margarine (HAM) Arerugi 45(12): 1237-1243
Wiedermann, L.H. 1972: Margarine and margarine oils: finished product quality Journal of the American Oil Chemists' Society 49(8): 478-480
Fiebig, H.J.; Gertz, C. 1998: Bestimmung der Linol- und Linolensäure in Margarine, Halbfettmargarine und Mischfetten : Deutsche Einheitsmethoden zur Untersuchung von Fetten, Fettprodukten, Tensiden und verwandten Stoffen: Analyse von fettreichen Lebensmitteln VI - Quantitative analysis of linoleic and linolenic acid in margarine, low fat margarine and mixed fat : German standard analytical method of fats, fat products, surfactants and analogous substances : Analysis of fatty food products IV Fett (Weinheim) 100(1): 24-26
Madsen, J. 1987: Emulsifiers used in margarine, low calorie spread, shortening, bakery compound and filling - Emulsifiants utilisés dans la margarine, les beurres allégés, les shortenings, les produits pour boulangerie et les garnissages Joint Congress Dgf-Isf (1986) 89(4): 165-172
Castanon-Velez, M.I.igo, L., B. 1973: Microogranisms in margarine deterioration Lebensmittel-Wissenschaft und -Technologie 6(2): 70-72
Castanon Velez, M.; Leal, B.I. 1973: Microorganisms in margarine deterioration Lebensmittel-Wissenschaft and Technologie 6(2): 70-72
Oppermann, T.; Kilian, M. 1978: Advertizing for margarine and butter linked to health (dietetics). How far it is allowable under food and competition legislation and the limitations of the legislation. Using 'Becel' margarine as an example Gesundheitsbezogene diatische Werbung fur Margarine und Butter? Zur lebensmittelrechtlichen und wettbewerbsrechtlichen Zulassigkeit und ihren Grenzen Unter examplarischer Berucksichtigung der "Becel" Margarine: 144