| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Calendar
|
|
|
2008
|
18 |
7 |
p. I-II
nvt p.
|
article
|
| 2 |
Cheese structure and current methods of analysis
|
Everett, David W.
|
|
2008
|
18 |
7 |
p. 759-773
15 p.
|
article
|
| 3 |
Dairy nutrition: What we knew then to what we know now
|
MacDonald, Helen Bishop
|
|
2008
|
18 |
7 |
p. 774-777
4 p.
|
article
|
| 4 |
Developments in cheese microbiology in New Zealand—Use of starter and non-starter lactic acid bacteria and their enzymes in determining flavour
|
Coolbear, Tim
|
|
2008
|
18 |
7 |
p. 705-713
9 p.
|
article
|
| 5 |
Developments in dairy foods sensory science and education: From student contests to impact on product quality
|
Bodyfelt, F.W.
|
|
2008
|
18 |
7 |
p. 729-734
6 p.
|
article
|
| 6 |
Editorial Board
|
|
|
2008
|
18 |
7 |
p. IFC-
1 p.
|
article
|
| 7 |
Lactose: Crystallization, hydrolysis and value-added derivatives
|
Gänzle, Michael G.
|
|
2008
|
18 |
7 |
p. 685-694
10 p.
|
article
|
| 8 |
Membrane processes in dairy technology—From a simple idea to worldwide panacea
|
Pouliot, Yves
|
|
2008
|
18 |
7 |
p. 735-740
6 p.
|
article
|
| 9 |
[No title]
|
Kelly, Phil
|
|
2008
|
18 |
7 |
p. 675-
1 p.
|
article
|
| 10 |
Predictive modelling of dairy manufacturing processes
|
Roupas, Peter
|
|
2008
|
18 |
7 |
p. 741-753
13 p.
|
article
|
| 11 |
Probiotics—From Metchnikoff to bioactives
|
Vasiljevic, T.
|
|
2008
|
18 |
7 |
p. 714-728
15 p.
|
article
|
| 12 |
The casein micelle: Historical aspects, current concepts and significance
|
Fox, P.F.
|
|
2008
|
18 |
7 |
p. 677-684
8 p.
|
article
|
| 13 |
Whey and whey proteins—From ‘gutter-to-gold’
|
Smithers, Geoffrey W.
|
|
2008
|
18 |
7 |
p. 695-704
10 p.
|
article
|
| 14 |
65 Years of ice cream science
|
Goff, H. Douglas
|
|
2008
|
18 |
7 |
p. 754-758
5 p.
|
article
|
Journal description