| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An ELISA for sulfonamide detection using affinity-purified polyclonal antibodies
|
Assil, Hanaa I.
|
|
1992
|
25 |
5 |
p. 343-353
11 p.
|
artikel
|
| 2 |
Conference calendar
|
|
|
1992
|
25 |
5 |
p. 408-410
3 p.
|
artikel
|
| 3 |
Effect of salt concentration and temperature on heat-induced aggregation and gelation of fish myosin
|
Gill, T.A.
|
|
1992
|
25 |
5 |
p. 333-341
9 p.
|
artikel
|
| 4 |
Factors affecting the susceptibility of meatborne pathogens and spoilage bacteria to organic acids
|
Greer, G.Gordon
|
|
1992
|
25 |
5 |
p. 355-364
10 p.
|
artikel
|
| 5 |
Food theory and applications, volume 2
|
Wismer, Wendy
|
|
1992
|
25 |
5 |
p. 406-407
2 p.
|
artikel
|
| 6 |
Fourier transform infrared spectroscopy applied to food analysis
|
van de Voort, F.R.
|
|
1992
|
25 |
5 |
p. 397-403
7 p.
|
artikel
|
| 7 |
Handbook of applied mycology: Foods and feeds, volume 3
|
Beaver, Rodney W.
|
|
1992
|
25 |
5 |
p. 406-
1 p.
|
artikel
|
| 8 |
Mechanisms of fish muscle gelation
|
Stone, A.P.
|
|
1992
|
25 |
5 |
p. 381-388
8 p.
|
artikel
|
| 9 |
Nitrite-cured meat: A food safety issue in perspective
|
Shahidi, F.
|
|
1992
|
25 |
5 |
p. 405-
1 p.
|
artikel
|
| 10 |
Residue levels of isopropyl N-(3-chlorophenyl) carbamate (CIPC) in potatoes as affected by level of application, storage time and temperature, and method of cooking
|
Mondy, N.I.
|
|
1992
|
25 |
5 |
p. 375-379
5 p.
|
artikel
|
| 11 |
Some physico-chemical basis of food preservation by combined methods
|
Chirife, Jorge
|
|
1992
|
25 |
5 |
p. 389-396
8 p.
|
artikel
|
| 12 |
Surimi technology
|
Bouraoui, M.
|
|
1992
|
25 |
5 |
p. 405-406
2 p.
|
artikel
|
| 13 |
Volatile components in steam distillates of Cheddar cheese as indicator indices of cheese maturity, flavour and odour
|
Banks, J.M.
|
|
1992
|
25 |
5 |
p. 365-373
9 p.
|
artikel
|
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