| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Clostridium boulinum—Ecology and control in foods
|
Smith, James P.
|
|
1993
|
26 |
5 |
p. 400-401
2 p.
|
artikel
|
| 2 |
Conference calendar
|
|
|
1993
|
26 |
5 |
p. 402-404
3 p.
|
artikel
|
| 3 |
Correction for base-line drifting in probe measurements of connective tissue in beef
|
Swatland, H.J.
|
|
1993
|
26 |
5 |
p. 371-374
4 p.
|
artikel
|
| 4 |
Development and use of time-intensity methodology for sensory evaluation: A review
|
Cliff, Margaret
|
|
1993
|
26 |
5 |
p. 375-385
11 p.
|
artikel
|
| 5 |
Effect of alkaline combined agents on the activity of bacterial starter (Lactococcus lactis and Lactobacillus casei L116-40) used for manufacturing white brined cheese from ewe's milk
|
Petrova, Nadezhda
|
|
1993
|
26 |
5 |
p. 327-332
6 p.
|
artikel
|
| 6 |
Effect of κ-casein glycosylation on cheese yielding capacity and coagulating properties of milk
|
Robitaille, Gilles
|
|
1993
|
26 |
5 |
p. 365-369
5 p.
|
artikel
|
| 7 |
Fouling of model surfaces: Adsorption and removal of κ-casein and β-lactoglobulin
|
Roscoe, Sharon G.
|
|
1993
|
26 |
5 |
p. 343-353
11 p.
|
artikel
|
| 8 |
HACCP. Principles and applications
|
Slade, Peter J.
|
|
1993
|
26 |
5 |
p. 399-400
2 p.
|
artikel
|
| 9 |
Lipolytic and proteolytic activities of micrococci isolated from cheese
|
Ortiz de Apodaca, M.J.
|
|
1993
|
26 |
5 |
p. 319-325
7 p.
|
artikel
|
| 10 |
Magnetic resonance imaging and spectroscopy for food systems
|
Simoneau, C.
|
|
1993
|
26 |
5 |
p. 387-398
12 p.
|
artikel
|
| 11 |
Principal component similarity analysis for classification and its application to GC data of mango
|
Vodovotz, Y.
|
|
1993
|
26 |
5 |
p. 355-363
9 p.
|
artikel
|
| 12 |
Quality of frozen cooked snow crab (Chionoecetes opilio) meat: The effect of the pre-processing condition
|
Botta, J.R.
|
|
1993
|
26 |
5 |
p. 333-342
10 p.
|
artikel
|
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