| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Book review
|
|
|
1998
|
8 |
7 |
p. 675-
1 p.
|
artikel
|
| 2 |
Effects of High Pressures Combined with Moderate Temperatures on the Rennet Coagulation Properties of Milk
|
López-Fandiño, Rosina
|
|
1998
|
8 |
7 |
p. 623-627
5 p.
|
artikel
|
| 3 |
Ethyl Butanoate Formation by Dairy Lactic Acid Bacteria
|
Liu, S.-Q
|
|
1998
|
8 |
7 |
p. 651-657
7 p.
|
artikel
|
| 4 |
Identification of Peptides in Cheddar Cheese by Electrospray Ionization Mass Spectrometry
|
Alli, I.
|
|
1998
|
8 |
7 |
p. 643-649
7 p.
|
artikel
|
| 5 |
Inhibition of Tryptophan Oxidation in the Presence of Iron–Vitamin C by Bovine Lactoferrin
|
Bihel, Stéphane
|
|
1998
|
8 |
7 |
p. 637-641
5 p.
|
artikel
|
| 6 |
Involvement of a Prophage in the Lysis of Lactococcus lactis subsp. cremoris AM2 during Cheese Ripening
|
Lepeuple, A.-S.
|
|
1998
|
8 |
7 |
p. 667-674
8 p.
|
artikel
|
| 7 |
Iso-electric Focusing of Camel Milk Proteins
|
Wangoh, J.
|
|
1998
|
8 |
7 |
p. 617-621
5 p.
|
artikel
|
| 8 |
Lactobacillus acidophilus and Yogurt in the Prevention and Therapy of Bacterial Vaginosis
|
Sieber, Robert
|
|
1998
|
8 |
7 |
p. 599-607
9 p.
|
artikel
|
| 9 |
Lactococcal Lysis and Curd Proteolysis: Two Predictable Events Important for the Development of Cheese Flavour
|
Boutrou, R.
|
|
1998
|
8 |
7 |
p. 609-616
8 p.
|
artikel
|
| 10 |
Shelf-life of Milk Packaged in Plastic Containers With and Without Treatment to Reduce Light Transmission
|
Cladman, Wendy
|
|
1998
|
8 |
7 |
p. 629-636
8 p.
|
artikel
|
| 11 |
The Near-infrared Optic Probe for Monitoring Rennet Coagulation in Cow’s Milk
|
Laporte, Marie-France
|
|
1998
|
8 |
7 |
p. 659-666
8 p.
|
artikel
|
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