| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A colour guide to cheese and fermented milks
|
Olano, Agustin
|
|
1995
|
6 |
11 |
p. 381-
1 p.
|
artikel
|
| 2 |
Atomic force microscopy in food research: A new technique comes of age
|
Kirby, A.R.
|
|
1995
|
6 |
11 |
p. 359-365
7 p.
|
artikel
|
| 3 |
Automated logic-controlled fish processing
|
|
|
1995
|
6 |
11 |
p. 380-
1 p.
|
artikel
|
| 4 |
Bacteriocins from Streptococcus thermophilus
|
|
|
1995
|
6 |
11 |
p. 380-
1 p.
|
artikel
|
| 5 |
Conference calendar/classified
|
|
|
1995
|
6 |
11 |
p. v-vi
nvt p.
|
artikel
|
| 6 |
Contents digest
|
|
|
1995
|
6 |
11 |
p. iv-
1 p.
|
artikel
|
| 7 |
Cooking method to prevent oxidation of lipids and vitamins
|
|
|
1995
|
6 |
11 |
p. 379-
1 p.
|
artikel
|
| 8 |
Detection and control of foodborne viruses
|
Cliver, Dean O.
|
|
1995
|
6 |
11 |
p. 353-358
6 p.
|
artikel
|
| 9 |
Detection of microorganisms in situ in solid foods
|
Stringer, Sandra C.
|
|
1995
|
6 |
11 |
p. 370-374
5 p.
|
artikel
|
| 10 |
Encapsulation of volatile aroma compounds
|
|
|
1995
|
6 |
11 |
p. 379-
1 p.
|
artikel
|
| 11 |
Low-fat cheese containing polyol polyester fat substitutes
|
|
|
1995
|
6 |
11 |
p. 380-
1 p.
|
artikel
|
| 12 |
Low-fat meats: Design strategies and human implications
|
Schmidt, Glenn R.
|
|
1995
|
6 |
11 |
p. 383-384
2 p.
|
artikel
|
| 13 |
Low-sugar chocolate
|
|
|
1995
|
6 |
11 |
p. 379-
1 p.
|
artikel
|
| 14 |
Low-temperature controlled dough proofing
|
|
|
1995
|
6 |
11 |
p. 379-
1 p.
|
artikel
|
| 15 |
Machine for automatically peeling elongated fruit
|
|
|
1995
|
6 |
11 |
p. 380-
1 p.
|
artikel
|
| 16 |
Machine for washing eggs
|
|
|
1995
|
6 |
11 |
p. 379-
1 p.
|
artikel
|
| 17 |
Multi-chambered beverage container
|
|
|
1995
|
6 |
11 |
p. 380-
1 p.
|
artikel
|
| 18 |
New processes and products: A guide for people active in food processing, product development and marketing
|
O'Mahony, Mike
|
|
1995
|
6 |
11 |
p. 381-382
2 p.
|
artikel
|
| 19 |
Official and standardized methods of analysis (3rd edn)
|
Lee, M.H.
|
|
1995
|
6 |
11 |
p. 382-383
2 p.
|
artikel
|
| 20 |
Official methods of analysis of AOAC International (16th edn)
|
Lee, M.H.
|
|
1995
|
6 |
11 |
p. 382-
1 p.
|
artikel
|
| 21 |
Production of trehalose in plants
|
|
|
1995
|
6 |
11 |
p. 380-
1 p.
|
artikel
|
| 22 |
Production of tubular protein-based edible film
|
|
|
1995
|
6 |
11 |
p. 379-380
2 p.
|
artikel
|
| 23 |
Puffed, non-fried vegetable snacks
|
|
|
1995
|
6 |
11 |
p. 380-
1 p.
|
artikel
|
| 24 |
Reduced- and low-fat cheese technology: A review
|
Drake, M.A.
|
|
1995
|
6 |
11 |
p. 366-369
4 p.
|
artikel
|
| 25 |
Tangle-free continuous spaghetti cooking
|
|
|
1995
|
6 |
11 |
p. 379-
1 p.
|
artikel
|
| 26 |
Thermally generated flavors: Maillard, microwave and extrusion processes (ACS Symposium Series 543)
|
Tressl, R.
|
|
1995
|
6 |
11 |
p. 384-
1 p.
|
artikel
|
| 27 |
8th gums and stabilisers for the food industry conference
|
Towle, Gordon
|
|
1995
|
6 |
11 |
p. 375-378
4 p.
|
artikel
|
| 28 |
Use of laccase in baking
|
|
|
1995
|
6 |
11 |
p. 379-
1 p.
|
artikel
|
| 29 |
Use of peroxidase in baking
|
|
|
1995
|
6 |
11 |
p. 379-
1 p.
|
artikel
|
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