| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A sensitive HPLC method to detect hen's egg white lysozyme in milk and dairy products
|
Pellegrino, Luisa
|
|
2000
|
10 |
7 |
p. 435-442
8 p.
|
article
|
| 2 |
Cathepsin D activity in quarg
|
Hurley, M.J
|
|
2000
|
10 |
7 |
p. 453-458
6 p.
|
article
|
| 3 |
Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk
|
Gadaga, T.H
|
|
2000
|
10 |
7 |
p. 459-466
8 p.
|
article
|
| 4 |
Handbook of Dairy Foods and Nutrition, 2nd Ed.
|
Bishop MacDonald, H
|
|
2000
|
10 |
7 |
p. 505-
1 p.
|
article
|
| 5 |
Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing
|
Bolliger, S.
|
|
2000
|
10 |
7 |
p. 497-504
8 p.
|
article
|
| 6 |
Influence of milk components, somatic cells and supplemental zinc on milk processability
|
Lindmark-Månsson, Helena
|
|
2000
|
10 |
7 |
p. 423-433
11 p.
|
article
|
| 7 |
Influence of operating conditions on membrane fouling in crossflow microfiltration of particulate suspensions
|
Vyas, Harit K
|
|
2000
|
10 |
7 |
p. 477-487
11 p.
|
article
|
| 8 |
Partial purification and characterization of two aminotransferases from Lactococcus lactis subsp. cremoris B78 involved in the catabolism of methionine and branched-chain amino acids
|
Engels, Wim J.M.
|
|
2000
|
10 |
7 |
p. 443-452
10 p.
|
article
|
| 9 |
Syneresis of submerged single curd grains and curd rheology
|
Unger Grundelius, Andrea
|
|
2000
|
10 |
7 |
p. 489-496
8 p.
|
article
|
| 10 |
Use of high-pressure-treated milk for the production of reduced-fat cheese
|
Molina, Elena
|
|
2000
|
10 |
7 |
p. 467-475
9 p.
|
article
|
Journal description