| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2003
|
13 |
6 |
p. I-III
nvt p.
|
artikel
|
| 2 |
Composition of Swedish dairy milk
|
Lindmark-Månsson, Helena
|
|
2003
|
13 |
6 |
p. 409-425
17 p.
|
artikel
|
| 3 |
Editorial Board
|
|
|
2003
|
13 |
6 |
p. IFC-
1 p.
|
artikel
|
| 4 |
Effects of micronization on viability and thermotolerance of probiotic freeze-dried cultures
|
Picot, Arnaud
|
|
2003
|
13 |
6 |
p. 455-462
8 p.
|
artikel
|
| 5 |
Food and bio process engineering–dairy technology, 5th edition
|
Jelen, P.
|
|
2003
|
13 |
6 |
p. 495-
1 p.
|
artikel
|
| 6 |
High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation
|
Thiebaud, M.
|
|
2003
|
13 |
6 |
p. 427-439
13 p.
|
artikel
|
| 7 |
Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus
|
Carvalho, A.Sofia
|
|
2003
|
13 |
6 |
p. 463-468
6 p.
|
artikel
|
| 8 |
Measurement of plasminogen concentration and differentiation of plasmin and plasminogen using Fourier-transform infrared spectroscopy
|
Ozen, Banu F
|
|
2003
|
13 |
6 |
p. 441-446
6 p.
|
artikel
|
| 9 |
Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis
|
Spellman, D.
|
|
2003
|
13 |
6 |
p. 447-453
7 p.
|
artikel
|
| 10 |
Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses
|
Lawlor, J.Ben
|
|
2003
|
13 |
6 |
p. 481-494
14 p.
|
artikel
|
| 11 |
Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese)
|
Herreros, M.A
|
|
2003
|
13 |
6 |
p. 469-479
11 p.
|
artikel
|
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