| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Applied dairy microbiology
|
Jelen, P
|
|
2000
|
10 |
8 |
p. 586-
1 p.
|
artikel
|
| 2 |
Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels
|
Schorsch, C
|
|
2000
|
10 |
8 |
p. 519-528
10 p.
|
artikel
|
| 3 |
Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation
|
Schorsch, C
|
|
2000
|
10 |
8 |
p. 529-539
11 p.
|
artikel
|
| 4 |
Dairy Technology
|
Jelen, P
|
|
2000
|
10 |
8 |
p. 585-586
2 p.
|
artikel
|
| 5 |
Detection of genes for enterotoxins (ent) and toxic shock syndrome toxin-1 (tst) in mammary isolates of Staphylococcus aureus by polymerase-chain-reaction
|
Zschöck, M.
|
|
2000
|
10 |
8 |
p. 569-574
6 p.
|
artikel
|
| 6 |
Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation
|
Pavia, M
|
|
2000
|
10 |
8 |
p. 563-568
6 p.
|
artikel
|
| 7 |
Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk
|
Oldfield, David J
|
|
2000
|
10 |
8 |
p. 509-518
10 p.
|
artikel
|
| 8 |
On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels
|
Chen, Jianshe
|
|
2000
|
10 |
8 |
p. 541-549
9 p.
|
artikel
|
| 9 |
Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration
|
Castillo, M
|
|
2000
|
10 |
8 |
p. 551-562
12 p.
|
artikel
|
| 10 |
Three issues in consumer quality perception and acceptance of dairy products
|
Grunert, Klaus G
|
|
2000
|
10 |
8 |
p. 575-584
10 p.
|
artikel
|
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