no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
1 |
Applied dairy microbiology
|
Jelen, P |
|
2000 |
10 |
8 |
p. 586- 1 p. |
article |
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. |
article |
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. |
article |
4 |
Dairy Technology
|
Jelen, P |
|
2000 |
10 |
8 |
p. 585-586 2 p. |
article |
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. |
article |
6 |
Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation
|
Pavia, M |
|
2000 |
10 |
8 |
p. 563-568 6 p. |
article |
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. |
article |
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. |
article |
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. |
article |
10 |
Three issues in consumer quality perception and acceptance of dairy products
|
Grunert, Klaus G |
|
2000 |
10 |
8 |
p. 575-584 10 p. |
article |