| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Detection of Lactococcus lactis phage P680, a heat resistant member of the 936 group of phages, by loop-mediated isothermal amplification (LAMP)
|
Brinks, Erik
|
|
2018
|
82 |
C |
p. 1-3
|
artikel
|
| 2 |
Editorial Board
|
|
|
2018
|
82 |
C |
p. ii
|
artikel
|
| 3 |
Effect of calcium chelators on heat stability and heat-induced changes of milk microfiltered concentrates
|
Renhe, Isis Rodrigues Toledo
|
|
2018
|
82 |
C |
p. 4-10
|
artikel
|
| 4 |
Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese
|
Sihufe, Guillermo A.
|
|
2018
|
82 |
C |
p. 11-18
|
artikel
|
| 5 |
Effects of n-3 fatty acid sources on butter and hard cooked cheese; technological properties and sensory quality
|
Vanbergue, Elise
|
|
2018
|
82 |
C |
p. 35-44
|
artikel
|
| 6 |
Enterococci and pseudomonads as quality indicators in industrial production and storage of mozzarella cheese from raw cow milk
|
Meier, Fabienne
|
|
2018
|
82 |
C |
p. 28-34
|
artikel
|
| 7 |
Formation and structure of insoluble particles in reconstituted model infant formula powders
|
Toikkanen, Outi
|
|
2018
|
82 |
C |
p. 19-27
|
artikel
|
| 8 |
Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate
|
Kilic-Akyilmaz, Meral
|
|
2018
|
82 |
C |
p. 45-50
|
artikel
|
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