| no |
title |
author |
magazine |
year |
volume |
issue |
page(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.
|
article
|
| 2 |
Contents of volume 4
|
|
|
1994
|
4 |
8 |
p. 801-805
5 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 6 |
Forthcoming IDF events
|
|
|
1994
|
4 |
8 |
p. 799-800
2 p.
|
article
|
| 7 |
Preparation and characterization of monoclonal antibodies directed against bovine β-casein
|
Oudshoorn, Peter
|
|
1994
|
4 |
8 |
p. 671-678
8 p.
|
article
|
| 8 |
Recent IDF publications
|
|
|
1994
|
4 |
8 |
p. 797-798
2 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 11 |
The use of Petrifilmâ„¢ for the enumeration of lactococci
|
Champagne, Claude P.
|
|
1994
|
4 |
8 |
p. 789-795
7 p.
|
article
|
Journal description