| 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
|
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