| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A survey of biogenic amines in commercial Portuguese wines
|
Leitão, Maria C.
|
|
2005
|
16 |
3 |
p. 199-204
6 p.
|
artikel
|
| 2 |
Behaviour of Staphylococcus aureus during sufu production at laboratory scale
|
Han, Bei-Zhong
|
|
2005
|
16 |
3 |
p. 243-247
5 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2005
|
16 |
3 |
p. 299-300
2 p.
|
artikel
|
| 4 |
Copper chlorophyll in olive oils: identification and determination by LIF capillary electrophoresis
|
Del Giovine, L.
|
|
2005
|
16 |
3 |
p. 267-272
6 p.
|
artikel
|
| 5 |
Determination of aflatoxin levels in some dairy and food products which consumed in Ankara, Turkey
|
Aycicek, Hasan
|
|
2005
|
16 |
3 |
p. 263-266
4 p.
|
artikel
|
| 6 |
Determination of aflatoxin M1 in ewe's milk samples and the produced curd and Feta cheese
|
Kaniou-Grigoriadou, I.
|
|
2005
|
16 |
3 |
p. 257-261
5 p.
|
artikel
|
| 7 |
Determination of food dyes in soft drinks containing natural pigments by liquid chromatography with minimal clean-up
|
Garcı́a-Falcón, M.S.
|
|
2005
|
16 |
3 |
p. 293-297
5 p.
|
artikel
|
| 8 |
Development of a sous-vide packaging process for Korean seasoned beef
|
Deok Jang, Jae
|
|
2005
|
16 |
3 |
p. 285-291
7 p.
|
artikel
|
| 9 |
Dissipation behavior of bifenthrin residues in tea and its brew
|
Tewary, Dhananjay Kumar
|
|
2005
|
16 |
3 |
p. 231-237
7 p.
|
artikel
|
| 10 |
Editorial board
|
|
|
2005
|
16 |
3 |
p. IFC-
1 p.
|
artikel
|
| 11 |
Evaluation of the Bacillus calidolactis plate for post screening assay of β-lactam antimicrobial residues in Kenyan dairies
|
Shitandi, Anakalo
|
|
2005
|
16 |
3 |
p. 227-230
4 p.
|
artikel
|
| 12 |
Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt
|
Guzel-Seydim, Zeynep B.
|
|
2005
|
16 |
3 |
p. 205-209
5 p.
|
artikel
|
| 13 |
Methods for the determination of HMF in honey: a comparison
|
Zappalà, M.
|
|
2005
|
16 |
3 |
p. 273-277
5 p.
|
artikel
|
| 14 |
Potential applications of near infrared spectroscopy for evaluating thermal treatments of fresh egg pasta
|
Zardetto, Stefano
|
|
2005
|
16 |
3 |
p. 249-256
8 p.
|
artikel
|
| 15 |
Preservation of fresh-cut celery by treatment of ozonated water
|
Zhang, Likui
|
|
2005
|
16 |
3 |
p. 279-283
5 p.
|
artikel
|
| 16 |
Prevalence of helminth eggs on raw vegetables used for salads
|
Kozan, Esma
|
|
2005
|
16 |
3 |
p. 239-242
4 p.
|
artikel
|
| 17 |
Prevalence of Listeria spp. at a poultry processing plant in Brazil and a phage test for rapid confirmation of suspect colonies
|
Barbalho, Teresa C.F.
|
|
2005
|
16 |
3 |
p. 211-216
6 p.
|
artikel
|
| 18 |
The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat
|
Okolocha, E.C.
|
|
2005
|
16 |
3 |
p. 217-225
9 p.
|
artikel
|
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