| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2006
|
17 |
4 |
p. 323-324
2 p.
|
artikel
|
| 2 |
Development of an immunochromatographic assay for detection of aflatoxin B1 in foods
|
Xiulan, Sun
|
|
2006
|
17 |
4 |
p. 256-262
7 p.
|
artikel
|
| 3 |
Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef
|
Özdemir, Haydar
|
|
2006
|
17 |
4 |
p. 299-303
5 p.
|
artikel
|
| 4 |
IFC: Editorial Board
|
|
|
2006
|
17 |
4 |
p. CO2-
1 p.
|
artikel
|
| 5 |
Isolating lactic starter cultures with antimicrobial activity for sourdough processes
|
Şimşek, Ömer
|
|
2006
|
17 |
4 |
p. 263-270
8 p.
|
artikel
|
| 6 |
Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses
|
Ballesteros, C.
|
|
2006
|
17 |
4 |
p. 249-255
7 p.
|
artikel
|
| 7 |
Non-destructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese
|
O’Mahony, Fiach C.
|
|
2006
|
17 |
4 |
p. 286-292
7 p.
|
artikel
|
| 8 |
Nondestructive sensing of bulk density and moisture content in shelled peanuts from microwave permittivity measurements
|
Trabelsi, Samir
|
|
2006
|
17 |
4 |
p. 304-311
8 p.
|
artikel
|
| 9 |
Occurrence of trichothecene mycotoxins in Brazilian corn-based food products
|
Milanez, Thaïs V.
|
|
2006
|
17 |
4 |
p. 293-298
6 p.
|
artikel
|
| 10 |
Review on the qualitative and quantitative analysis of the mycotoxin citrinin
|
Xu, Bao-jun
|
|
2006
|
17 |
4 |
p. 271-285
15 p.
|
artikel
|
| 11 |
Street-food: The hygiene conditions of hot-dogs sold in São Paulo, Brazil
|
Lucca, Alessandra
|
|
2006
|
17 |
4 |
p. 312-316
5 p.
|
artikel
|
| 12 |
The evaluation of food hygiene knowledge, attitudes, and practices of food handlers’ in food businesses in Turkey
|
Baş, Murat
|
|
2006
|
17 |
4 |
p. 317-322
6 p.
|
artikel
|
| 13 |
Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice
|
Castro, Pedro
|
|
2006
|
17 |
4 |
p. 245-248
4 p.
|
artikel
|
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