| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A modified selective medium for the detection of Pseudomonas species that cause spoilage of milk and dairy products
|
Flint, Steve
|
|
1996
|
6 |
2 |
p. 223-230
8 p.
|
artikel
|
| 2 |
Chemical parameters of the non-volatile fraction of ripened Parmigiano-Reggiano cheese
|
Careri, M.
|
|
1996
|
6 |
2 |
p. 147-155
9 p.
|
artikel
|
| 3 |
Dynamic headspace analysis of light activated flavor in milk
|
Kim, Y.D.
|
|
1996
|
6 |
2 |
p. 185-193
9 p.
|
artikel
|
| 4 |
Effect of milk protein products on the stability of a model low-fat spread
|
Tossavainen, Olli
|
|
1996
|
6 |
2 |
p. 171-184
14 p.
|
artikel
|
| 5 |
Evaluation of two methods for the determination of lactulose in milk
|
De Block, Jan
|
|
1996
|
6 |
2 |
p. 217-222
6 p.
|
artikel
|
| 6 |
Physical and storage properties of high milk protein powder
|
Mistry, V.V.
|
|
1996
|
6 |
2 |
p. 195-203
9 p.
|
artikel
|
| 7 |
Purification and characterization of lactoferrin, lactoperoxidase, lysozyme and immunoglobulins from camel's milk
|
Elagamy, E.I.
|
|
1996
|
6 |
2 |
p. 129-145
17 p.
|
artikel
|
| 8 |
Significance of low molecular weight nitrogen constituents in cheese milk and of proteinase-negative variants of a Lactococcus lactis subsp. cremoris strain on the production and maturation of Danbo cheese
|
Sørensen, Niels Kristian
|
|
1996
|
6 |
2 |
p. 113-128
16 p.
|
artikel
|
| 9 |
Thermal stability of skim milk with protein content standardized by the addition of ultrafiltration permeates
|
Rattray, W.
|
|
1996
|
6 |
2 |
p. 157-170
14 p.
|
artikel
|
| 10 |
Use of high milk protein powder in the manufacture of Gouda cheese
|
Mistry, V.V.
|
|
1996
|
6 |
2 |
p. 205-215
11 p.
|
artikel
|
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