Results 111 to 120 of about 1,884,367 (248)

AN ANALYSIS OF THE IMPORTANCE OF AGRICULTURE AND THE FOOD SECTOR TO THE MICHIGAN ECONOMY [PDF]

The number of workers on farms and in food processing represents about 16 percent of total employment in basic industries in Michigan. Converting farm labor to full time equivalents, however, reduces the proportion to about 11 percent.
Ferris, John N.
core   +1 more source

Flavouring Group Evaluation 89 (FGE.89): Consideration of phenyl‐substituted aliphatic tertiary alcohols and related aldehydes and esters evaluated by JECFA (63rd and 68th meetings) structurally related to aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters evaluated by EFSA in FGE.18Rev1 (2009)

EFSA Journal, 2009
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source

Investigation of Volatile Reducing Substances as an Indicator of Decomposition for Raw and Processed Foods [PDF]

, 1969
Barbara R Moorhouse, Harold Salwin
openalex   +1 more source

Organic Agriculture in Estonia [PDF]

, 2005
Report contains the information about organic farming development, organic food production, processing and marketing in Estonia until ...
Ader, Eve, Luik, Anne, Mikk, Merit, Vetemaa, Airi   +3 more
core  

Food Processing Characteristics of Soybean 11S and 7S Proteins

, 1969
Kyoko Saio, Makoto KAMIYA, Tokuji Watanabe   +2 more
openalex   +2 more sources

Trade Types in Slovenian Primary and Processed Agricultural Trade [PDF]

The significance of the processed food products in agricultural and food trade is increasing in Slovenia as well as in the other developed countries. The large share of agricultural and food trade is inter-industry trade.
Bojnec, Stefan, Majkovic, Darja, Turk, Jernej   +2 more
core   +1 more source

Application of Microbial Enzymes in Food Processing

, 1969
Masako Nose, Κει Arima
openalex   +2 more sources

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 73, Revision 2 (FGE.73Rev2). Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev3 (2012) [PDF]

, 2013
Beevers, Cramer, EC (European Commission), EC (European Commission), EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), National Cancer Institute, SCF (Scientific Committee on Food), Whitwell, Whitwell   +11 more
core   +1 more source

Price and Cost Impacts of Concentration in Food Manufacturing Revisited [PDF]

This study estimates the elasticities of wholesale food prices, cost efficiency, and market power with respect to industrial concentration in 35 food processing industries, modifying the model of Lopez, Azzam, and Lirón-España (2002).
Liron-Espana, Carmen, Lopez, Rigoberto A.   +1 more
core   +1 more source

Flavouring Group Evaluation 93 (FGE.93): Consideration of sulphur containing heterocyclic compounds evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives evaluated by EFSA in FGE.21Rev1 (2009)

EFSA Journal, 2009
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source