| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
ADDITION OF SORBITOL WITH KMnO4 IMPROVES BROCCOLI QUALITY RETENTION IN MODIFIED ATMOSPHERE PACKAGES
|
DeELL, J.R.
|
|
2006
|
|
1 |
p. 65-75
|
artikel
|
| 2 |
COLD-CONDITIONING TREATMENT REDUCES CHILLING INJURY IN MEXICAN LIMES (CITRUS AURANTIFOLIA S.) STORED AT DIFFERENT TEMPERATURES
|
RIVERA, FERNANDO
|
|
2007
|
|
1 |
p. 121-134
|
artikel
|
| 3 |
COMPARISON OF HEADSPACE SOLID PHASE MICROEXTRACTION AND XAD-2 METHODS TO EXTRACT VOLATILE COMPOUNDS PRODUCED BY SACCHAROMYCES DURING WINE FERMENTATIONS
|
BOHLSCHEID, JEFFRI C.
|
|
2006
|
|
1 |
p. 1-15
|
artikel
|
| 4 |
CONSUMER AND TRAINED PANEL EVALUATION OF HIGH PRESSURE THERMALLY TREATED SCRAMBLED EGG PATTIES
|
JULIANO, P.
|
|
2007
|
|
1 |
p. 57-80
|
artikel
|
| 5 |
EFFECT OF DRUG RESIDUES ON RENNET COAGULATION OF MILK
|
DREASSI, E.
|
|
2007
|
|
1 |
p. 81-90
|
artikel
|
| 6 |
EFFECTS OF VARIETY AND GROWTH SEASON ON THE ORGANOLEPTIC AND NUTRITIONAL QUALITY OF HYDROPONICALLY GROWN TOMATO
|
ANZA, MIKEL
|
|
2006
|
|
1 |
p. 16-37
|
artikel
|
| 7 |
EXTENDING THE SHELF LIFE OF SET FISH BALL
|
KOK, TIONG N.
|
|
2007
|
|
1 |
p. 1-27
|
artikel
|
| 8 |
FATTY ACID COMPOSITION OF DIFFERENT MARGARINES AND BUTTERS FROM PAKISTAN WITH SPECIAL EMPHASIS ON TRANS UNSATURATED CONTENTS
|
ANWAR, FAROOQ
|
|
2006
|
|
1 |
p. 87-96
|
artikel
|
| 9 |
MICROBIOLOGICAL AND PATHOGENIC CONTAMINANTS OF SEAFOOD IN GREECE
|
PAPADOPOULOU, C.
|
|
2007
|
|
1 |
p. 28-42
|
artikel
|
| 10 |
ORGANIC ACIDS PROFILE IN TOMATO JUICE BY HPLC WITH UV DETECTION
|
MARCONI, OMBRETTA
|
|
2007
|
|
1 |
p. 43-56
|
artikel
|
| 11 |
PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS
|
SHIH, F.F.
|
|
2006
|
|
1 |
p. 97-107
|
artikel
|
| 12 |
PREVALENCE OF LISTERIA MONOCYTOGENES IN SOME TURKISH FOODSTUFFS
|
ÖKTEM, AYSEL BAYHAN
|
|
2006
|
|
1 |
p. 76-86
|
artikel
|
| 13 |
QUALITY CURVES FOR MANGO FRUIT (CV. TOMMY ATKINS AND PALMER) STORED AT CHILLING AND NONCHILLING TEMPERATURES
|
NUNES, M. CECILIA N.
|
|
2007
|
|
1 |
p. 104-120
|
artikel
|
| 14 |
RAPID HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC DETECTION OF FUROSINE (ε-N-2-FUROYLMETHYL-L-LYSINE) IN YOGURT AND CHEESE MARKETED IN TURKEY *
|
TOKUŞOĞLU, ÖZLEM
|
|
2006
|
|
1 |
p. 38-46
|
artikel
|
| 15 |
SENSORY CHARACTERISTICS OF EWE MILK CHEESE MADE WITH THREE TYPES OF COAGULANT: CALF RENNET, POWDERED VEGETABLE COAGULANT AND CRUDE AQUEOUS EXTRACT FROM CYNARA CARDUNCULUS
|
TEJADA, LUIS
|
|
2007
|
|
1 |
p. 91-103
|
artikel
|
| 16 |
SENSORY EVALUATION OF HOME DRIED FRUIT PREPARED USING TREATMENTS THAT ENHANCE DESTRUCTION OF PATHOGENIC BACTERIA
|
DIPERSIO, PATRICIA A.
|
|
2006
|
|
1 |
p. 47-64
|
artikel
|
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