| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures
|
Gómez-Ruiz, José Ángel
|
|
2002
|
12 |
8 |
p. 697-706
10 p.
|
article
|
| 2 |
Calendar for 12/8
|
|
|
2002
|
12 |
8 |
p. 711-713
3 p.
|
article
|
| 3 |
Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography
|
Collomb, Marius
|
|
2002
|
12 |
8 |
p. 649-659
11 p.
|
article
|
| 4 |
Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder
|
Collomb, Marius
|
|
2002
|
12 |
8 |
p. 661-666
6 p.
|
article
|
| 5 |
Determination of lactose and d-galactose using thio-NAD+ instead of NAD+
|
Shapiro, F.
|
|
2002
|
12 |
8 |
p. 667-669
3 p.
|
article
|
| 6 |
Erratum to: “Milk protein structure—what can it tell the dairy industry?”
|
Sawyer, Lindsay
|
|
2002
|
12 |
8 |
p. 709-
1 p.
|
article
|
| 7 |
Food product development
|
Jelen, P
|
|
2002
|
12 |
8 |
p. 707-
1 p.
|
article
|
| 8 |
Influence of genetic variation on the aggregation of heat-denatured β-lactoglobulin
|
Le Bon, Christel
|
|
2002
|
12 |
8 |
p. 671-678
8 p.
|
article
|
| 9 |
Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’
|
Hayaloglu, A.A
|
|
2002
|
12 |
8 |
p. 635-648
14 p.
|
article
|
| 10 |
Modifications in milk proteins induced by heat treatment and homogenization and their influence on susceptibility to proteolysis
|
Garcı́a-Risco, Mónica R
|
|
2002
|
12 |
8 |
p. 679-688
10 p.
|
article
|
| 11 |
Role of exopolysaccharides produced by Lactococcus lactis subsp. cremoris on the viscosity of fermented milks
|
Ruas-Madiedo, Patricia
|
|
2002
|
12 |
8 |
p. 689-695
7 p.
|
article
|
Journal description