| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of wild starter cultures for flavour development in pilot plant cheese making
|
H.E. Ayad, Eman
|
|
2000
|
10 |
3 |
p. 169-179
11 p.
|
artikel
|
| 2 |
A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese
|
Kilcawley, K.N
|
|
2000
|
10 |
3 |
p. 181-190
10 p.
|
artikel
|
| 3 |
Characteristics of carbonated fermented milk and survival of probiotic bacteria
|
Vinderola, C.G
|
|
2000
|
10 |
3 |
p. 213-220
8 p.
|
artikel
|
| 4 |
Determination of whey protein to total protein ratio in UHT milk using fourth derivative spectroscopy
|
Miralles, Beatriz
|
|
2000
|
10 |
3 |
p. 191-197
7 p.
|
artikel
|
| 5 |
Genetic polymorphism of ovine milk proteins: its influence on technological properties of milk — a review
|
Amigo, Lourdes
|
|
2000
|
10 |
3 |
p. 135-149
15 p.
|
artikel
|
| 6 |
Handbook of Dairy Foods and Nutrition, 2nd ed.
|
Bishop Mac Donald, H.
|
|
2000
|
10 |
3 |
p. 221-222
2 p.
|
artikel
|
| 7 |
Is bovine β-casein G a true genetic variant?
|
Visser, Servaas
|
|
2000
|
10 |
3 |
p. 133-134
2 p.
|
artikel
|
| 8 |
Microstructure of acid–induced skim milk–locust bean gum–xanthan gels
|
Sanchez, C.
|
|
2000
|
10 |
3 |
p. 199-212
14 p.
|
artikel
|
| 9 |
Picón Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process
|
Prieto, Bernardo
|
|
2000
|
10 |
3 |
p. 159-167
9 p.
|
artikel
|
| 10 |
Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents
|
Fenelon, Mark A
|
|
2000
|
10 |
3 |
p. 151-158
8 p.
|
artikel
|
| 11 |
Technology of Cheesemaking
|
Jelen, P.
|
|
2000
|
10 |
3 |
p. 221-
1 p.
|
artikel
|
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