nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A survey of the incidence of E. coli O157 in the UK dairy industry
|
Neaves, P. |
|
1994 |
4 |
8 |
p. 679-696 18 p. |
artikel |
2 |
Contents of volume 4
|
|
|
1994 |
4 |
8 |
p. 801-805 5 p. |
artikel |
3 |
Definition of the sensory properties of hard cheese: A collaborative study between Scottish and Norwegian panels
|
Hirst, David |
|
1994 |
4 |
8 |
p. 743-761 19 p. |
artikel |
4 |
Effect of incorporating lactulose in infant formula on absorption and retention of nitrogen, calcium, phosphorus and iron in rats
|
Nagendra, R. |
|
1994 |
4 |
8 |
p. 779-788 10 p. |
artikel |
5 |
Effect of standardization of ewes' milk for casein fat ratio on the composition, sensory and rheological properties of Feta cheese
|
Pappas, C.P. |
|
1994 |
4 |
8 |
p. 763-778 16 p. |
artikel |
6 |
Forthcoming IDF events
|
|
|
1994 |
4 |
8 |
p. 799-800 2 p. |
artikel |
7 |
Preparation and characterization of monoclonal antibodies directed against bovine β-casein
|
Oudshoorn, Peter |
|
1994 |
4 |
8 |
p. 671-678 8 p. |
artikel |
8 |
Recent IDF publications
|
|
|
1994 |
4 |
8 |
p. 797-798 2 p. |
artikel |
9 |
The diversity of potential cheese ripening characteristics of lactic acid starter bacteria: 1. Resistance to cell lysis and levels and cellular distribution of proteinase activities
|
Coolbear, Tim |
|
1994 |
4 |
8 |
p. 697-721 25 p. |
artikel |
10 |
The diversity of potential cheese ripening characteristics of lactic acid starter bacteria: 2. The levels and subcellular distributions of peptidase and esterase activities
|
Crow, Vaughan L. |
|
1994 |
4 |
8 |
p. 723-742 20 p. |
artikel |
11 |
The use of Petrifilmâ„¢ for the enumeration of lactococci
|
Champagne, Claude P. |
|
1994 |
4 |
8 |
p. 789-795 7 p. |
artikel |