| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Fast Molecular Nondestructive Protocol for Evaluating Aerobic Bacterial Load on Fresh-Cut Lettuce
|
Gómez, P.
|
|
2010
|
16 |
5 |
p. 409-415
|
artikel
|
| 2 |
Akara Ogbomoso: Microbiological Examination and Identification of Hazards and Critical Control Points
|
Lateef, A.
|
|
2010
|
16 |
5 |
p. 389-400
|
artikel
|
| 3 |
Analysis of Moisture Desorption Isotherms of Eggplant (Solanum melongena)
|
Moreira, R.
|
|
2010
|
16 |
5 |
p. 417-425
|
artikel
|
| 4 |
Determination of Dietary Intake of Total Arsenic, Inorganic Arsenic and Total Mercury in the Chilean School Meal Program
|
Bastías, J.M.
|
|
2010
|
16 |
5 |
p. 443-450
|
artikel
|
| 5 |
Differentiation of Farmed and Wild Turbot (Psetta maxima): Proximate Chemical Composition, Fatty Acid Profile, Trace Minerals and Antimicrobial Resistance of Contaminant Bacteria
|
Martínez, B.
|
|
2010
|
16 |
5 |
p. 435-441
|
artikel
|
| 6 |
Effect of the Partial Substitution of Soy Proteins by Highly Methyl-esterified Pectin on Chemical and Sensory Characteristics of Sausages
|
Pereira, C.M.
|
|
2010
|
16 |
5 |
p. 401-407
|
artikel
|
| 7 |
Functional Properties of Protein from Frozen Mantle and Fin of Jumbo Squid Dosidicus gigas in Function of pH and Ionic Strength
|
Rocha-Estrada, J.G.
|
|
2010
|
16 |
5 |
p. 451-458
|
artikel
|
| 8 |
Inactivation of Escherichia coli in Broth and Sausage by Combined High Pressure and Lactobacillus casei Cell Extract
|
Chung, Hyun-Jung
|
|
2010
|
16 |
5 |
p. 381-388
|
artikel
|
| 9 |
Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds
|
Cofrades, S.
|
|
2010
|
16 |
5 |
p. 361-370
|
artikel
|
| 10 |
Physicochemical and Dough-handling Characteristics of Indian Wheat and Triticale Cultivars
|
Naik, H.R.
|
|
2010
|
16 |
5 |
p. 371-379
|
artikel
|
| 11 |
Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)
|
Reyes-Bastidas, M.
|
|
2010
|
16 |
5 |
p. 427-434
|
artikel
|
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