nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Calendar
|
|
|
2003 |
13 |
1 |
p. 83-85 3 p. |
artikel |
2 |
Comparison of free choice profiling, direct similarity measurements and hedonic data for ewes’ milk cheeses sensory evaluation
|
Bárcenas, P. |
|
2003 |
13 |
1 |
p. 67-77 11 p. |
artikel |
3 |
Determination of moisture, solids-not-fat and fat-by-difference in butter using routine methods according to ISO 8851/IDF 191—an international collaborative study and a meta-analysis
|
Evers, Jaap M |
|
2003 |
13 |
1 |
p. 55-65 11 p. |
artikel |
4 |
Editorial
|
Coolbear, Tim |
|
2003 |
13 |
1 |
p. 1-2 2 p. |
artikel |
5 |
Editorial Board
|
|
|
2003 |
13 |
1 |
p. IFC- 1 p. |
artikel |
6 |
Evaluation of encapsulation techniques of probiotics for yoghurt
|
Krasaekoopt, Wunwisa |
|
2003 |
13 |
1 |
p. 3-13 11 p. |
artikel |
7 |
Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation
|
Bertrand-Harb, C. |
|
2003 |
13 |
1 |
p. 39-45 7 p. |
artikel |
8 |
Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures
|
Kondyli, E |
|
2003 |
13 |
1 |
p. 47-54 8 p. |
artikel |
9 |
List of reviewers
|
|
|
2003 |
13 |
1 |
p. 81-82 2 p. |
artikel |
10 |
Texture of acid milk gels: formation of disulfide cross-links during acidification
|
Vasbinder, Astrid J |
|
2003 |
13 |
1 |
p. 29-38 10 p. |
artikel |
11 |
The Importance of Whey and Whey Components in Food and Nutrition. Proceedings of the Third International Whey Conference, Munich, 2001
|
Jelen, P. |
|
2003 |
13 |
1 |
p. 79- 1 p. |
artikel |
12 |
Tryptic hydrolysis of bovine α S2-casein: identification and release kinetics of peptides
|
Tauzin, J. |
|
2003 |
13 |
1 |
p. 15-27 13 p. |
artikel |