| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of a mass spectrometry sequencing technique for identifying peptides present in Cheddar cheese
|
Gouldsworthy, Adam M.
|
|
1996
|
6 |
8-9 |
p. 781-790
10 p.
|
artikel
|
| 2 |
Behaviour of calcium and phosphate in bovine casein micelles
|
Zhang, Zhu Ping
|
|
1996
|
6 |
8-9 |
p. 769-780
12 p.
|
artikel
|
| 3 |
Forthcoming IDF events
|
|
|
1996
|
6 |
8-9 |
p. III-IV
nvt p.
|
artikel
|
| 4 |
Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions
|
Lynch, C.M.
|
|
1996
|
6 |
8-9 |
p. 851-867
17 p.
|
artikel
|
| 5 |
Media for the enumeration of yoghurt bacteria
|
Rybka, S.
|
|
1996
|
6 |
8-9 |
p. 839-850
12 p.
|
artikel
|
| 6 |
Milk protein definition and standardization
|
Jelen, P.
|
|
1996
|
6 |
8-9 |
p. 903-904
2 p.
|
artikel
|
| 7 |
Protein, fats, vitamin and mineral concentrations in porcine colostrum and milk from parturition to 60 days
|
Csapó, J.
|
|
1996
|
6 |
8-9 |
p. 881-902
22 p.
|
artikel
|
| 8 |
Rapid analysis of the isomers of trans-octadecenoic acid in milk fat
|
Precht, Dietz
|
|
1996
|
6 |
8-9 |
p. 791-809
19 p.
|
artikel
|
| 9 |
Recent IDF publications
|
|
|
1996
|
6 |
8-9 |
p. I-II
nvt p.
|
artikel
|
| 10 |
The lactic acid microflora of natural whey starters used in Argentina for hard cheese production
|
Reinheimer, J.A.
|
|
1996
|
6 |
8-9 |
p. 869-879
11 p.
|
artikel
|
| 11 |
The manufacture of set-type natural yoghurt containing different oils — 1. Compositional quality, microbiological evaluation and sensory properties
|
Barrantes, E.
|
|
1996
|
6 |
8-9 |
p. 811-826
16 p.
|
artikel
|
| 12 |
The manufacture of set-type natural yoghurt containing different oils — 2: Rheological properties and microstructure
|
Barrantes, E.
|
|
1996
|
6 |
8-9 |
p. 827-837
11 p.
|
artikel
|
| 13 |
Yeasts and their possible beneficial and negative effects on the quality of dairy products
|
Jakobsen, Mogens
|
|
1996
|
6 |
8-9 |
p. 755-768
14 p.
|
artikel
|
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