| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Determination of anthelmintic residues in milk by high performance liquid chromatography
|
De Ruyck, H.
|
|
|
11 |
3 |
p. 165-173
|
artikel
|
| 2 |
Effect of added enzymes on the free amino acids and sensory characteristics in Ossau–Iraty cheese
|
Izco, J.M.
|
|
|
11 |
3 |
p. 201-207
|
artikel
|
| 3 |
Effect of pasteurization and use of a native starter culture on proteolysis in a ewes’ milk cheese
|
Mendia, C.
|
|
|
11 |
3 |
p. 195-200
|
artikel
|
| 4 |
Mandatory aspects of the seafood HACCP system for the USA, Mexico and Europe
|
Higuera-Ciapara, I
|
|
|
11 |
3 |
p. 225-229
|
artikel
|
| 5 |
Microbiological quality of hygienically processed buffalo carcasses
|
Yashoda, K.P
|
|
|
11 |
3 |
p. 217-224
|
artikel
|
| 6 |
Monitoring the microbiological quality of raw milk through the use of an ATP bioluminescence method
|
Niza-Ribeiro, João
|
|
|
11 |
3 |
p. 209-216
|
artikel
|
| 7 |
Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon
|
Beriain, M.J.
|
|
|
11 |
3 |
p. 231-237
|
artikel
|
| 8 |
Tetracycline residues in bones of slaughtered animals
|
Kühne, M.
|
|
|
11 |
3 |
p. 175-180
|
artikel
|
| 9 |
The role of science in international food standards
|
Jukes, David
|
|
|
11 |
3 |
p. 181-194
|
artikel
|
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