| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Calendar
|
|
|
2004
|
14 |
5 |
p. I-III
nvt p.
|
article
|
| 2 |
Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions. Effect of ripening time and sampling zone
|
Verdini, R.A.
|
|
2004
|
14 |
5 |
p. 445-454
10 p.
|
article
|
| 3 |
Dairy processing: improving quality
|
Kelly, Alan.L.
|
|
2004
|
14 |
5 |
p. 465-
1 p.
|
article
|
| 4 |
Discriminate analysis of the volatile fraction from “Terrincho” ewe cheese: correlation with flavour characteristics
|
Pinho, O.
|
|
2004
|
14 |
5 |
p. 455-464
10 p.
|
article
|
| 5 |
Editorial Board
|
|
|
2004
|
14 |
5 |
p. IFC-
1 p.
|
article
|
| 6 |
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk
|
Calligaris, Sonia
|
|
2004
|
14 |
5 |
p. 421-427
7 p.
|
article
|
| 7 |
Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk: chemical and sensorial aspects
|
Moyssiadi, Theodora
|
|
2004
|
14 |
5 |
p. 429-436
8 p.
|
article
|
| 8 |
Effect of pH on rennet clotting properties of CO2-acidified skim milk
|
Guillaume, C.
|
|
2004
|
14 |
5 |
p. 437-443
7 p.
|
article
|
| 9 |
Heat-induced denaturation/aggregation of β-lactoglobulin A and B: kinetics of the first intermediates formed
|
Croguennec, Thomas
|
|
2004
|
14 |
5 |
p. 399-409
11 p.
|
article
|
| 10 |
Incorporation of bifidobacteria into cheeses: challenges and rewards
|
Boylston, Terri D.
|
|
2004
|
14 |
5 |
p. 375-387
13 p.
|
article
|
| 11 |
Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk
|
Ye, Aiqian
|
|
2004
|
14 |
5 |
p. 389-398
10 p.
|
article
|
| 12 |
Separation and characterization of β-lactoglobulin and α-lactalbumin from whey and whey protein preparations
|
Alomirah, H.F.
|
|
2004
|
14 |
5 |
p. 411-419
9 p.
|
article
|
Journal description