| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
ASEAN '94: 5th ASEAN food conference
|
Winger, Ray J
|
|
1995
|
6 |
1 |
p. 65-
1 p.
|
artikel
|
| 2 |
Biofilms in food processing
|
Hood, S.K.
|
|
1995
|
6 |
1 |
p. 9-18
10 p.
|
artikel
|
| 3 |
Development of industrial procedures to ensure the microbiological safety of food
|
Baird-Parker, A.C.
|
|
1995
|
6 |
1 |
p. 29-36
8 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
1995
|
6 |
1 |
p. IFC-
1 p.
|
artikel
|
| 5 |
Growth and heat resistance of psychrotrophic Clostridium botulinum in relation to ‘sous vide’ products
|
Betts, G.D.
|
|
1995
|
6 |
1 |
p. 57-63
7 p.
|
artikel
|
| 6 |
Increase in frequency
|
Russell, Fionnula
|
|
1995
|
6 |
1 |
p. 3-
1 p.
|
artikel
|
| 7 |
Mycotoxins in Latin America and the Caribbean
|
Resnik, Silvia
|
|
1995
|
6 |
1 |
p. 19-28
10 p.
|
artikel
|
| 8 |
Optimum heat treatments for ‘sous vide’ cook-chill products
|
Sheard, M.A.
|
|
1995
|
6 |
1 |
p. 53-56
4 p.
|
artikel
|
| 9 |
Recognition of overlapping particles in granular product images using statistics and neural networks
|
Ros, F.
|
|
1995
|
6 |
1 |
p. 37-43
7 p.
|
artikel
|
| 10 |
The National Food Authority of Australia
|
Downer, Mr A.H.
|
|
1995
|
6 |
1 |
p. 5-8
4 p.
|
artikel
|
| 11 |
The sensory and nutritional quality of ‘sous vide’ foods
|
Creed, Philip G.
|
|
1995
|
6 |
1 |
p. 45-52
8 p.
|
artikel
|
Tijdschrift beschrijving