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                             13 results found
no title author magazine year volume issue page(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.
article
2 Calendar 2004
14 9 p. I-III
nvt p.
article
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.
article
4 Editorial Board 2004
14 9 p. IFC-
1 p.
article
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.
article
6 Factors influencing levels of folate-binding protein in bovine milk Nygren-Babol, Linnéa
2004
14 9 p. 761-765
5 p.
article
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.
article
8 Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese Thierry, Anne
2004
14 9 p. 801-807
7 p.
article
9 Minéraux et Produits Laitiers Pouliot, Y
2004
14 9 p. 833-
1 p.
article
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.
article
11 The effect of sterilisation on amino acid contents in processed cheese Buňka, František
2004
14 9 p. 829-831
3 p.
article
12 The milkfat globule membrane—methodologies for measuring milkfat globule (membrane) damage Evers, Jaap M.
2004
14 9 p. 747-760
14 p.
article
13 Uses of mares’ milk in manufacture of fermented milks Cagno, Raffaella Di
2004
14 9 p. 767-775
9 p.
article
                             13 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands