| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Chemometrical analysis of proteolytic profiles during cheese ripening
|
Pripp, Are Hugo
|
|
2000
|
10 |
4 |
p. 249-253
5 p.
|
artikel
|
| 2 |
Correlation between colloidal properties of ice cream mix and ice cream
|
Bolliger, S
|
|
2000
|
10 |
4 |
p. 303-309
7 p.
|
artikel
|
| 3 |
Enrichment of the conjugated linoleic acid content of bovine milk fat by dry fractionation
|
O'Shea, Marianne
|
|
2000
|
10 |
4 |
p. 289-294
6 p.
|
artikel
|
| 4 |
Enumeration of Lactobacillus casei in the presence of L. acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products
|
Vinderola, C.G
|
|
2000
|
10 |
4 |
p. 271-275
5 p.
|
artikel
|
| 5 |
Heat-induced aggregation of β-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration
|
Schokker, E.P
|
|
2000
|
10 |
4 |
p. 233-240
8 p.
|
artikel
|
| 6 |
Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer
|
Smith, A.K.
|
|
2000
|
10 |
4 |
p. 295-301
7 p.
|
artikel
|
| 7 |
Purification and properties of two intracellular aminopeptidases produced by Brevibacterium linens SR3
|
Fernández, J
|
|
2000
|
10 |
4 |
p. 241-248
8 p.
|
artikel
|
| 8 |
Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening
|
Dahl, Stefan
|
|
2000
|
10 |
4 |
p. 255-262
8 p.
|
artikel
|
| 9 |
The association of chymosin with artificial casein micelles
|
Roos, André L.de
|
|
2000
|
10 |
4 |
p. 225-232
8 p.
|
artikel
|
| 10 |
The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese
|
Guinee, Timothy P
|
|
2000
|
10 |
4 |
p. 277-288
12 p.
|
artikel
|
| 11 |
The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu
|
van den Tempel, T
|
|
2000
|
10 |
4 |
p. 263-270
8 p.
|
artikel
|
Tijdschrift beschrijving