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 |