| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model
|
Bourdat-Deschamps, Marjolaine
|
|
2004
|
14 |
9 |
p. 791-800
10 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2004
|
14 |
9 |
p. I-III
nvt p.
|
artikel
|
| 3 |
Characterisation of different treated whey protein concentrates by means of low-resolution nuclear magnetic resonance
|
Hinrichs, Ruth
|
|
2004
|
14 |
9 |
p. 817-827
11 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
2004
|
14 |
9 |
p. IFC-
1 p.
|
artikel
|
| 5 |
Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions
|
Decourcelle, Nicolas
|
|
2004
|
14 |
9 |
p. 783-789
7 p.
|
artikel
|
| 6 |
Factors influencing levels of folate-binding protein in bovine milk
|
Nygren-Babol, Linnéa
|
|
2004
|
14 |
9 |
p. 761-765
5 p.
|
artikel
|
| 7 |
Flow and creep compliance properties of reduced-fat yoghurts containing protein-based fat replacers
|
Lobato-Calleros, C
|
|
2004
|
14 |
9 |
p. 777-782
6 p.
|
artikel
|
| 8 |
Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese
|
Thierry, Anne
|
|
2004
|
14 |
9 |
p. 801-807
7 p.
|
artikel
|
| 9 |
Minéraux et Produits Laitiers
|
Pouliot, Y
|
|
2004
|
14 |
9 |
p. 833-
1 p.
|
artikel
|
| 10 |
Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation
|
Rowney, Michelle K
|
|
2004
|
14 |
9 |
p. 809-816
8 p.
|
artikel
|
| 11 |
The effect of sterilisation on amino acid contents in processed cheese
|
Buňka, František
|
|
2004
|
14 |
9 |
p. 829-831
3 p.
|
artikel
|
| 12 |
The milkfat globule membrane—methodologies for measuring milkfat globule (membrane) damage
|
Evers, Jaap M.
|
|
2004
|
14 |
9 |
p. 747-760
14 p.
|
artikel
|
| 13 |
Uses of mares’ milk in manufacture of fermented milks
|
Cagno, Raffaella Di
|
|
2004
|
14 |
9 |
p. 767-775
9 p.
|
artikel
|
Tijdschrift beschrijving