| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
CHROMATOGRAPHIC SEPARATION AT A PREPARATIVE SCALE OF EGG WHITE OVALBUMIN AND ITS APPLICATION IN THE ELABORATION OF YOGURT MOUSSE
|
PAREDES, B.
|
|
2006
|
|
1 |
p. 36-52
|
artikel
|
| 2 |
EFFECTS OF COMBINED WATER COOKING–VACUUM COOLING WITH WATER ON PROCESSING TIME, MASS LOSS AND QUALITY OF LARGE PORK HAM
|
CHENG, QIAOFEN
|
|
2007
|
|
1 |
p. 51-73
|
artikel
|
| 3 |
EFFECTS OF OHMIC PRETREATMENT ON OIL UPTAKE OF POTATO SLICES DURING FRYING AND SUBSEQUENT COOLING
|
SALENGKE, S.
|
|
2007
|
|
1 |
p. 1-12
|
artikel
|
| 4 |
FACTORS AFFECTING THE ULTRAVIOLET INACTIVATION OF ESCHERICHIA COLI K12 IN APPLE JUICE AND A MODEL SYSTEM *
|
MURAKAMI, EDGAR G.
|
|
2006
|
|
1 |
p. 53-71
|
artikel
|
| 5 |
HYDRATION KINETICS OF LUPIN (LUPINUS ALBUS) SEEDS
|
SOLOMON, W.K.
|
|
2007
|
|
1 |
p. 119-130
|
artikel
|
| 6 |
INFLUENCE OF GUMS ON DOUGH PROPERTIES AND FLAT BREAD QUALITY OF TWO PERSIAN WHEAT VARIETIES
|
TAVAKOLIPOUR, HAMID
|
|
2007
|
|
1 |
p. 74-87
|
artikel
|
| 7 |
MODELING THE BEHAVIOR OF LISTERIA MONOCYTOGENES IN pH-MODIFIED CHICKEN SALAD DURING COLD STORAGE AND TEMPERATURE ABUSE CONDITIONS
|
GUENTERT, ANN M.
|
|
2006
|
|
1 |
p. 89-117
|
artikel
|
| 8 |
MODEL OF MICROBIAL GROWTH ON FRESH-CUT LETTUCE TREATED WITH CHLORINATED WATER DURING STORAGE UNDER DIFFERENT TEMPERATURES
|
LU, ZHAOXIN
|
|
2007
|
|
1 |
p. 106-118
|
artikel
|
| 9 |
MONTE CARLO-BASED FOOD IRRADIATION SIMULATOR
|
KIM, J.
|
|
2006
|
|
1 |
p. 72-88
|
artikel
|
| 10 |
NONCONTACT TEMPERATURE MONITORING OF A PELLETING PROCESS USING INFRARED THERMOGRAPHY
|
SALAS-BRINGAS, C.
|
|
2007
|
|
1 |
p. 24-37
|
artikel
|
| 11 |
OPTIMIZATION OF NATTOKINASE PRODUCTION CONDUCTION USING RESPONSE SURFACE METHODOLOGY
|
WANG, DJA-SHIN
|
|
2006
|
|
1 |
p. 22-35
|
artikel
|
| 12 |
PREDICTING CLEANING OF EQUIPMENT USING COMPUTATIONAL FLUID DYNAMICS
|
ASTERIADOU, KONSTANTIA
|
|
2007
|
|
1 |
p. 88-105
|
artikel
|
| 13 |
STUDY ON IMPROVEMENT OF THE QUALITY IN CHINESE NEW-TYPE LIQUOR BY PERVAPORATION WITH POLYDIMETHYLSILOXANE MEMBRANE
|
SHI, ER
|
|
2007
|
|
1 |
p. 38-50
|
artikel
|
| 14 |
THE STUDY OF OPTIMUM OPERATING CONDITIONS OF EXTRUDED SNACK FOOD WITH TOMATO POWDER
|
HUANG, RONG-CHENG
|
|
2006
|
|
1 |
p. 1-21
|
artikel
|
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