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                             15 results found
no title author magazine year volume issue page(s) type
1 Bovine milk procathepsin D: Presence and activity in heated milk and in extracts of rennet-free UF-Feta cheese Larsen, Lotte B
2000
10 1-2 p. 67-73
7 p.
article
2 Characteristics of stirred low-fat yoghurt as affected by high pressure de Ancos, Begoña
2000
10 1-2 p. 105-111
7 p.
article
3 Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactococcus Pripp, A.H
2000
10 1-2 p. 25-31
7 p.
article
4 Composition of goat's milk fat triglycerides analysed by silver ion adsorption-TLC and GC–MS Fontecha, J
2000
10 1-2 p. 119-128
10 p.
article
5 Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk Rodrı́guez, Eva
2000
10 1-2 p. 7-15
9 p.
article
6 Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk Rehman, Shakeel-Ur.
2000
10 1-2 p. 45-53
9 p.
article
7 Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese Williams, Alan G
2000
10 1-2 p. 17-23
7 p.
article
8 Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk Rehman, Shakeel-Ur
2000
10 1-2 p. 55-65
11 p.
article
9 Investigation of the ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides from cheese Koka, Ramarathna
2000
10 1-2 p. 75-79
5 p.
article
10 Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere Kristensen, Dorthe
2000
10 1-2 p. 95-103
9 p.
article
11 [No title] Jelen, Paul
2000
10 1-2 p. iii-
1 p.
article
12 Phase transition of triglycerides during semi-hard cheese ripening Dufour, E
2000
10 1-2 p. 81-93
13 p.
article
13 Predictive modelling of inactivation of bovine milk α-l-fucosidase in a high-temperature short-time pasteurizer McKellar, R.C.
2000
10 1-2 p. 1-6
6 p.
article
14 Ripening of Cheddar cheese made from blends of raw and pasteurised milk Rehman, Shakeel-Ur
2000
10 1-2 p. 33-44
12 p.
article
15 Study on the compositional factors involved in the variable sensitivity of caprine milk to high-temperature processing Morgan, François
2000
10 1-2 p. 113-117
5 p.
article
                             15 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands