nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
An exposure assessment model of the prevalence of Salmonella spp. along the processing stages of Brazilian beef
|
Gonzales-Barrón, Ursula |
|
2016 |
22 |
1 |
p. 10-20 |
artikel |
2 |
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
|
Filomena-Ambrosio, Annamaria |
|
2016 |
22 |
1 |
p. 68-78 |
artikel |
3 |
Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
|
Viacava, Gabriela E |
|
2016 |
22 |
1 |
p. 47-57 |
artikel |
4 |
Inactivation of Escherichia coli O157:H7 using ultraviolet light-treated bacteriophages
|
Hudson, JA |
|
2016 |
22 |
1 |
p. 3-9 |
artikel |
5 |
Properties of reformulated hot dog sausage without added nitrites during chilled storage
|
Ruiz-Capillas, C |
|
2016 |
22 |
1 |
p. 21-30 |
artikel |
6 |
Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents
|
Hassan, Yousef I |
|
2016 |
22 |
1 |
p. 79-90 |
artikel |
7 |
Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox–Merz rule
|
Eroglu, Ali |
|
2016 |
22 |
1 |
p. 31-46 |
artikel |
8 |
Time–intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
|
Freitas, Mírian Luisa Faria |
|
2016 |
22 |
1 |
p. 58-67 |
artikel |