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                             12 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Aminopeptidase Activities of Starter and Non-Starter Lactic Acid Bacteria under Simulated Cheddar Cheese Ripening Conditions Laan, Harry
1998
8 4 p. 267-274
8 p.
artikel
2 Aminopeptidase and Dipeptidyl Peptidase Activity of Lactobacillus spp. and Non-starter Lactic Acid Bacteria (NSLAB) isolated from Cheddar Cheese Williams, Alan G.
1998
8 4 p. 255-266
12 p.
artikel
3 Angiotensin I Converting Enzyme Inhibitory Peptides Derived from Bovine Milk Proteins Pihlanto-Leppälä, Anne
1998
8 4 p. 325-331
7 p.
artikel
4 Component Distribution and Interactions in Powdered Infant Formula Guo, M.R.
1998
8 4 p. 333-339
7 p.
artikel
5 Composition, Gel Properties and Microstructure of Quarg as Affected by Processing Parameters and Milk Quality Kelly, Alan L.
1998
8 4 p. 295-301
7 p.
artikel
6 Effect of Various Cutting and Stirring Conditions on Curd Particle Size and Losses of Fat to the Whey during Cheddar Cheese Manufacture in Ost Vats Johnston, K.A.
1998
8 4 p. 281-288
8 p.
artikel
7 Gelation of Hydrolysates of a Whey Protein Isolate Induced by Heat, Protease, Salts and Acid Ju, Z.Y.
1998
8 4 p. 303-309
7 p.
artikel
8 Kinetics of Denaturation and Aggregation of Whey Proteins in Skim Milk Heated in an Ultra-high Temperature (UHT) Pilot Plant Oldfield, David J.
1998
8 4 p. 311-318
8 p.
artikel
9 Plasmids with Homology to pFX3 and pCI3340 in Starter Lactococci and Lactobacilli and Electroporation of Selected Strains with these Vectors Cambourn, Wilhelmina M.
1998
8 4 p. 251-254
4 p.
artikel
10 Rheological Properties and Cutting Time of Rennet Gels. Effect of pH and Enzyme Concentration López, M.B
1998
8 4 p. 289-293
5 p.
artikel
11 The Association of Lysozyme with Casein Roos, André L.de
1998
8 4 p. 319-324
6 p.
artikel
12 Thermoinducible Lysis in Lactococcus lactis subsp. cremoris SK110: Implications for Cheese Ripening Meijer, Wilco
1998
8 4 p. 275-280
6 p.
artikel
                             12 gevonden resultaten
 
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