| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar for 12/6
|
|
|
2002
|
12 |
6 |
p. 557-559
3 p.
|
artikel
|
| 2 |
Effect of added monovalent or divalent cations on the rheology of sodium caseinate solutions
|
Carr, Alistair J.
|
|
2002
|
12 |
6 |
p. 487-492
6 p.
|
artikel
|
| 3 |
Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes
|
Romeih, Ehab A.
|
|
2002
|
12 |
6 |
p. 525-540
16 p.
|
artikel
|
| 4 |
Methods for disruption of microbial cells for potential use in the dairy industry—a review
|
Geciova, Jana
|
|
2002
|
12 |
6 |
p. 541-553
13 p.
|
artikel
|
| 5 |
Methods for quality assessment of UHT milk; and, Recombined milk products—the first 60 years
|
Jelen, P.
|
|
2002
|
12 |
6 |
p. 555-556
2 p.
|
artikel
|
| 6 |
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening
|
Gobbetti, M
|
|
2002
|
12 |
6 |
p. 511-523
13 p.
|
artikel
|
| 7 |
Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses
|
Lawlor, J.Ben
|
|
2002
|
12 |
6 |
p. 493-509
17 p.
|
artikel
|
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