| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An accurate and rapid method for the direct determination of fat in butter, butter-margarine blends and milkfat spreads
|
Evers, Jaap M
|
|
1999
|
9 |
10 |
p. 675-682
8 p.
|
artikel
|
| 2 |
Biochemical and microbiological characterization of artisanal `Peñamellera' cheese: analysis of its indigenous lactic acid bacteria
|
Estepar, Juncal
|
|
1999
|
9 |
10 |
p. 737-746
10 p.
|
artikel
|
| 3 |
Book review
|
|
|
1999
|
9 |
10 |
p. 747-
1 p.
|
artikel
|
| 4 |
Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein
|
Euston, Stephen R
|
|
1999
|
9 |
10 |
p. 693-701
9 p.
|
artikel
|
| 5 |
Correlation between κ-casein variants and citrate content in milk quantified by capillary electrophoresis
|
Braunschweig, Martin
|
|
1999
|
9 |
10 |
p. 709-713
5 p.
|
artikel
|
| 6 |
Double use of focused microwave irradiation for accelerated matrix hydrolysis and lipid extraction in milk samples
|
Garcı́a-Ayuso, L.E
|
|
1999
|
9 |
10 |
p. 667-674
8 p.
|
artikel
|
| 7 |
Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin
|
Ayad, Eman H.E
|
|
1999
|
9 |
10 |
p. 725-735
11 p.
|
artikel
|
| 8 |
Influence of adsorbed milk protein type and surface concentration on the quiescent and shear stability of butteroil emulsions
|
Segall, K.I.
|
|
1999
|
9 |
10 |
p. 683-691
9 p.
|
artikel
|
| 9 |
Rheological properties of acidified gels of skim milk from cows selected for high or low milk fat concentration
|
Allmere, T
|
|
1999
|
9 |
10 |
p. 703-707
5 p.
|
artikel
|
| 10 |
The autolysis of Streptococcus thermophilus DN-001065 is triggered by several food-grade environmental signals
|
Husson-Kao, Clara
|
|
1999
|
9 |
10 |
p. 715-723
9 p.
|
artikel
|
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