| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A microbiological assay system for assessment of raw milk exceeding EU maximum residue levels
|
Nouws, Jacques
|
|
1999
|
9 |
2 |
p. 85-90
6 p.
|
artikel
|
| 2 |
Analysis of cows', ewes’ and goats’ milk mixtures by capillary electrophoresis: quantification by multivariate regression analysis
|
Molina, Elena
|
|
1999
|
9 |
2 |
p. 99-105
7 p.
|
artikel
|
| 3 |
Book review
|
|
|
1999
|
9 |
2 |
p. 158-
1 p.
|
artikel
|
| 4 |
Book review
|
|
|
1999
|
9 |
2 |
p. 157-
1 p.
|
artikel
|
| 5 |
Book review
|
|
|
1999
|
9 |
2 |
p. 157-158
2 p.
|
artikel
|
| 6 |
Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation
|
Pavia, M.
|
|
1999
|
9 |
2 |
p. 91-98
8 p.
|
artikel
|
| 7 |
Comparison of the ISO and IDF methods for detection of Listeria monocytogenes in blue veined cheese
|
Waak, Elisabet
|
|
1999
|
9 |
2 |
p. 149-155
7 p.
|
artikel
|
| 8 |
Effectiveness of vacuum impregnation brining of Manchego-type curd
|
Gonzalez, Ch.
|
|
1999
|
9 |
2 |
p. 143-148
6 p.
|
artikel
|
| 9 |
Effect of ewe's-milk pasteurization on the free amino acids in Idiazábal cheese
|
Ordóñez, A.I.
|
|
1999
|
9 |
2 |
p. 135-141
7 p.
|
artikel
|
| 10 |
Evaluation of aroma production and survival of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in fermented milks
|
Gardini, Fausto
|
|
1999
|
9 |
2 |
p. 125-134
10 p.
|
artikel
|
| 11 |
Purification and characterization of an aminopeptidase from Lactobacillus curvatus DPC2024
|
Magboul, Abdallah A.A.
|
|
1999
|
9 |
2 |
p. 107-116
10 p.
|
artikel
|
| 12 |
Role of selected yeasts in cheese ripening:
|
Wyder, M.-T.Marie-Therese
|
|
1999
|
9 |
2 |
p. 117-124
8 p.
|
artikel
|
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