Works matching DE "SKEWER cooking"

Results: 11

Preparation of Core-Shell Nanofibers with Selectively Localized CNTs from Shish Kebab-like Hierarchical Composite Micelles.

Published in:

Macromolecular Rapid Communications, 2014, v. 35, n. 16, p. 1450, doi. 10.1002/marc.201400261

By:

Liu, Chang‐Lei;
Wang, Mei‐Jia;
Wu, Gang;
You, Jiao;
Chen, Si‐Chong;
Liu, Ya;
Wang, Yu‐Zhong

Publication type:

Article

Winning Health Recipe of the Month.

Published in:

2002

By:

SerVaas, Cory

Publication type:

Recipe

Formation of a large-scale shish-kebab structure of polyoxymethylene in the melt spinning and the crystalline morphology evolution after hot stretching.

Published in:

Polymers for Advanced Technologies, 2015, v. 26, n. 1, p. 77, doi. 10.1002/pat.3422

By:

Li, Lin;
Zhou, Tao;
Liu, Jianzhong;
Ran, Qianping;
Ye, Guangdou;
Zhang, Jihai;
Liu, Pengqing;
Zhang, Aiming;
Yang, Zhiqian;
Xu, Degen;
Liu, Jiaping

Publication type:

Article

CASE REPORT: DIAGNOSTIC CONSIDERATIONS IN THE TREATMENT OF ACUTE COLITIS.

Published in:

2010

By:

Cohen, J.;
El Sayed, G.;
Wright, G.;
Wood, E.;
Blanshard, C.

Publication type:

Case Study

Effect of processing conditions on physico-chemical and textural properties of shami kebab.

Published in:

International Food Research Journal, 2014, v. 21, n. 1, p. 223

By:

M. C., Pandey;
P. T., Harilal;
K., Radhakrishna

Publication type:

Article

Evaluation of the local knowledge in the production and consumption of commercial soy cheese skewers as a street food in the West Region of Cameroon.

Published in:

Cameroon Journal of Experimental Biology, 2024, v. 18, n. 1, p. 70, doi. 10.4314/cajeb.v18i01.10

By:

Solefack, Elsa Nguepi;
Tiencheu, Bernard;
Maffo, Ghislain Tazoho;
Foffe Kohole, Arantes Hermann;
Tonfack, Fabrice Djikeng;
Zokou, Ronice;
Tsopzong Tsopbeng, Alex Blairio;
Klang, Julie Mathilde;
Womeni, Hilaire Macaire

Publication type:

Article

Mislabelling of Döner kebab sold in Italy.

Published in:

Italian Journal of Food Safety, 2016, v. 5, n. 4, p. 182, doi. 10.4081/ijfs.2016.6149

By:

Liuzzo, Gaetano;
Rossi, Roberto;
Giacometti, Federica;
Piva, Silvia;
Serraino, Andrea;
Mescolini, Giulia;
Militerno, Gianfranco

Publication type:

Article

OTTOMAN KEBAB CULTURE AND THE RISE OF DÖNER KEBAB.

Published in:

Petits Propos Culinaires, 2020, n. 116, p. 97, doi. 10.1558/ppc.27891

By:

Işin, Priscilla Mary

Publication type:

Article

KEBAB PIZZA, FRIED PIZZA & CHIPS, SUSHI PIZZA: A STUDY IN CULINARY VERSATILITY.

Published in:

Petits Propos Culinaires, 2017, n. 108, p. 55, doi. 10.1558/ppc.28030

By:

Grigorieva, Alexandra

Publication type:

Article

Suppression of the Skin-Core Structure of Injection-Molded Polypropylene Part: Role of Balance Effect Caused by the Incorporation of Glass Fiber.

Published in:

Journal of Macromolecular Science: Physics, 2014, v. 53, n. 5, p. 861, doi. 10.1080/00222348.2013.861318

By:

Fu, Tengfei;
Zhang, Yu;
Zhang, Jie;
Wang, Tao;
Gao, Xueqin

Publication type:

Article

Suicidal cardiac tamponade by a skewer.

Published in:

Forensic Science, Medicine & Pathology, 2013, v. 9, n. 4, p. 591, doi. 10.1007/s12024-013-9484-9

By:

Püschel, Klaus;
Gehl, Axel;
Tzikas, Antonios;
Hasegawa, Iwao

Publication type:

Article