nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Advanced dairy chemistry — 2: Lipids (2nd edn)
|
Rosenthal, Ionel |
|
1995 |
6 |
3 |
p. 100-101 2 p. |
artikel |
2 |
Anticariogenic chewing gum containing erythrose
|
|
|
1995 |
6 |
3 |
p. 98- 1 p. |
artikel |
3 |
Archimedean fragile fruit packing
|
|
|
1995 |
6 |
3 |
p. 98- 1 p. |
artikel |
4 |
Carbohydrate polyesters as fat substitutes
|
Breene, William M. |
|
1995 |
6 |
3 |
p. 101- 1 p. |
artikel |
5 |
Cholesterol-free eggs
|
|
|
1995 |
6 |
3 |
p. 99- 1 p. |
artikel |
6 |
Conference calendar/classified
|
|
|
1995 |
6 |
3 |
p. vi-vii nvt p. |
artikel |
7 |
Contents digest
|
|
|
1995 |
6 |
3 |
p. iv- 1 p. |
artikel |
8 |
Diced tomato treatment
|
|
|
1995 |
6 |
3 |
p. 99- 1 p. |
artikel |
9 |
Efficient chocolate conching system
|
|
|
1995 |
6 |
3 |
p. 98- 1 p. |
artikel |
10 |
Eugenol as antioxidant in chewing gum
|
|
|
1995 |
6 |
3 |
p. 98- 1 p. |
artikel |
11 |
Gel for low-fat comminuted meat products
|
|
|
1995 |
6 |
3 |
p. 99- 1 p. |
artikel |
12 |
Gum guaiac as antioxidant in chewing gum
|
|
|
1995 |
6 |
3 |
p. 98- 1 p. |
artikel |
13 |
Hydrophobic protein microparticles
|
|
|
1995 |
6 |
3 |
p. 98- 1 p. |
artikel |
14 |
Improved soy-based meat analogue
|
|
|
1995 |
6 |
3 |
p. 99- 1 p. |
artikel |
15 |
Improved taste in dried Stevia rebaudiana leaves
|
|
|
1995 |
6 |
3 |
p. 98- 1 p. |
artikel |
16 |
Incidence, epidemiology and prevention of foodborne Campylobacter species
|
Phillips, Carol A. |
|
1995 |
6 |
3 |
p. 83-87 5 p. |
artikel |
17 |
Increased anthocyanin production for redder apples
|
|
|
1995 |
6 |
3 |
p. 99- 1 p. |
artikel |
18 |
International symposium and exhibition on new approaches in the production of food stuffs and intermediate products from cereal grains and oil seeds
|
Corke, Harold |
|
1995 |
6 |
3 |
p. 94-97 4 p. |
artikel |
19 |
Muscle foods: Meat, poultry and seafood technology
|
Rogers, Robert W. |
|
1995 |
6 |
3 |
p. 100- 1 p. |
artikel |
20 |
Prevention of blackening of crustacea
|
|
|
1995 |
6 |
3 |
p. 99- 1 p. |
artikel |
21 |
Process for wet preservation of vegetables
|
|
|
1995 |
6 |
3 |
p. 99- 1 p. |
artikel |
22 |
Protein-fat emulsion for salt beef
|
|
|
1995 |
6 |
3 |
p. 99- 1 p. |
artikel |
23 |
Reduced-fat peanut butter
|
|
|
1995 |
6 |
3 |
p. 99- 1 p. |
artikel |
24 |
Soy sauce substitute from oats
|
|
|
1995 |
6 |
3 |
p. 98- 1 p. |
artikel |
25 |
Spaced microwave susceptor
|
|
|
1995 |
6 |
3 |
p. 98- 1 p. |
artikel |
26 |
The contribution of plant food antioxidants to human health
|
Ramarathnam, Narasimhan |
|
1995 |
6 |
3 |
p. 75-82 8 p. |
artikel |
27 |
Theory and applications of fluorescence spectroscopy in food research
|
Strasburg, Gale M. |
|
1995 |
6 |
3 |
p. 69-75 7 p. |
artikel |
28 |
The regulatory and industrial responses to listeriosis in the USA: A paradigm for dealing with emerging foodborne pathogens
|
Klima, Robert A. |
|
1995 |
6 |
3 |
p. 87-93 7 p. |
artikel |