MÉTHODES D'ANALYSE MICROBIOLOGIQUE DES PRODUITS LAITIERS (BEURRE, FROMAGES FRAIS, YAOURTS, FROMAGES FONDUS)

Authors: COMMISSION DE BACTÉRIOLOGIE DES PRODUITS LAITIERS, AUCLAIR, J., THOMAS, G., CHEFTEL, H., DAROLLE, Ch., DESEZ, A., ECK, A., HERMIER, J., ROTEREAU, J. C., SAINCLIVIER, M., VEILLET, A., BUTTIAUX, R., JARROUSSE, R., PETRANSXIENNE, D., PORTMANN, A., SERRES, L., VEISSEYRE, R., BASILLE, D., CORRE-HURST, L., GANDON, Y., GUIBERT, S., JEGU, J.-P., MEZONNET, R., PIEN, J., PECQUEUR, F., LEBERT, F., BRET, G., TACQUET, A., TISON, F., KIRN, A., LAFONT, Ph., DE LAVERGNE, E., MOCQUOT, G.

Source: Annales de la nutrition et de l'alimentation, 1969 Jan 01. 23, A1-A88.

Access URL: https://www.jstor.org/stable/45123900

Les jus de fruits en conserve.

Authors: Cheftel, H.

Source: Chimie & Industrie; September 1939, Vol. 42, p425-446, 22p

Les boites bombées dans l'industrie des conserves alimentaires.

Authors: Cheftel, H.

Source: Chimie & Industrie; September 1930, Vol. 24, p544-548, 5p

French sardine canners keep accent on taste.

Authors: Cheftel, H.

Source: Food Industries.; January 1950, Vol. 22, p84-87, 4p

OLIGO-ÉLÉMENTS ET LEUR TOXICITÉ DANS L'ALIMENTATION DE L'HOMME

Authors: CHEFTEL, H., TRUFFERT, L.

Source: Annales de la nutrition et de l'alimentation, 1972 Jan 01. 26(6), B521-B561.

Access URL: https://www.jstor.org/stable/45123503

Contribution to the study of the Theological properties of pectin jellies.

Authors: Cheftel, H., Mocquard, J.

Source: Journal of the Society of Chemical Industry; September 1947, Vol. 66, p297-299, 3p

Quality of foods.

Authors: Cheftel, H.

Source: Food Technology; April 1966, Vol. 20, p410-411, 2p

Les jus de fruits en conserve.

Authors: Cheftel, H.

Source: Food Industries.; July 1940, Vol. 12, p96-97, 2p

Establishment and functioning of the food laws and regulations in France.

Authors: Cheftel, H.

Source: Food Drug Cosmetic Law Journal; August 1965, Vol. 20, p436-436, 1p

Verzinnte Konservenbüchsen und die Bombagen derselben.

Authors: Cheftel, H., Belser, J., Mormann, H., Esty, J., Cameron, E., Stevenson, A.

Source: Zeitschrift für Analytische Chemie; 1933, Vol. 91 Issue 9/10, p384-387, 4p

Observations on the internal corrosion of tin-plate cans by acid foodstuffs.

Authors: Cheftel, H., Monvoisin, J., Swirski, Malwina

Source: Journal of the Science of Food & Agriculture; Nov1955, Vol. 6 Issue 11, p652-655, 4p

Die Korrosion der Weißblechdose in der Konservenindustrie.

Authors: Cheftel, H.

Source: Materials & Corrosion / Werkstoffe und Korrosion; Oct1958, Vol. 9 Issue 10, p630-636, 7p

Über die analytische Bestimmung der Vitamine A, B1, B2 und C

Authors: Soljanikowa-Nikolskaja, V., Nijveld, W. J., Ritsert, K., Troitzky, G. V., Kuhn, R., Brockmann, H., Connor, C. L., Krogis, A., Schneider, E., Widmann, E., Wendt, H., Ratschewski, F. A., Kinnersley, H. W., Peters, R. A., Deviatnin, V. A., Panschina-Trufanowa, I., Karrer, W., Kubli, U., Widenbauer, F., Huhn, O., Becker, G., Schultz, A., Atkin, L., Frey, C. N., Naiman, B., Wagner-Jauregg, Th., Kaltschmitt, H., Verzár, F., Hübner, H., Laszt, L., v. Euler, H., Adler, E., Schlötzer, A., Warburg, O., Christian, W., Emmerie, A., Koschara, W., Noyons, E. C. H. J., Bagnolesi, U., Gal, I., Ferrand, M., Policard, A. A., Iosikova, V. M., Cheftel, H., Pigeaud, Marie-Louise, Pijonn, M., Klemperer, K., Demole, M., Janco, L.

Source: Fresenius' Journal of Analytical Chemistry; July 1939, Vol. 117 Issue: 7-8 p284-297, 14p

Blei und Zinn in Gefäßen und Lebensmitteln.

Authors: Wohnlich, E., Cheftel, H., Blass, J., Florentin, D.

Source: Zeitschrift für Analytische Chemie; 1935, Vol. 101 Issue 1/2, p61-63, 3p

Introduction a la biochimie et a la technologie des aliments. v 1 [Book Review].

Review Authors: LeMaguer, M.

Authors: Cheftel, J., Book Author, Cheftel, H., Book Author

Source: Food Technology; September 1977, Vol. 31, p123-123, 1p

Zur Sterilisierung von Konserven.

Authors: Cheftel, H.

Source: Zeitschrift für Untersuchung der Lebensmittel; 1931, Vol. 61 Issue 2, p225-226, 2p

Eine colorimetrische Bestimmung kleiner Bleimengen in Lebensmitteln.

Authors: Macheboeuf, A., Cheftel, H., Blass, J.

Source: Zeitschrift für Analytische Chemie; 1933, Vol. 95 Issue 1-3, p92-92, 1p

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