nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Determination of anthelmintic residues in milk by high performance liquid chromatography
|
De Ruyck, H. |
|
2000 |
11 |
3 |
p. 165-173 9 p. |
artikel |
2 |
Effect of added enzymes on the free amino acids and sensory characteristics in Ossau–Iraty cheese
|
Izco, J.M. |
|
2000 |
11 |
3 |
p. 201-207 7 p. |
artikel |
3 |
Effect of pasteurization and use of a native starter culture on proteolysis in a ewes’ milk cheese
|
Mendia, C. |
|
2000 |
11 |
3 |
p. 195-200 6 p. |
artikel |
4 |
Mandatory aspects of the seafood HACCP system for the USA, Mexico and Europe
|
Higuera-Ciapara, I |
|
2000 |
11 |
3 |
p. 225-229 5 p. |
artikel |
5 |
Microbiological quality of hygienically processed buffalo carcasses
|
Yashoda, K.P |
|
2000 |
11 |
3 |
p. 217-224 8 p. |
artikel |
6 |
Monitoring the microbiological quality of raw milk through the use of an ATP bioluminescence method
|
Niza-Ribeiro, João |
|
2000 |
11 |
3 |
p. 209-216 8 p. |
artikel |
7 |
Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon
|
Beriain, M.J. |
|
2000 |
11 |
3 |
p. 231-237 7 p. |
artikel |
8 |
Tetracycline residues in bones of slaughtered animals
|
Kühne, M. |
|
2000 |
11 |
3 |
p. 175-180 6 p. |
artikel |
9 |
The role of science in international food standards
|
Jukes, David |
|
2000 |
11 |
3 |
p. 181-194 14 p. |
artikel |