| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Assessment of the hygienic characteristics of a process for the distribution of processed meats, and of storage conditions at retail outlets
|
Gill, C.O.
|
|
1995
|
28 |
2 |
p. 131-138
8 p.
|
article
|
| 2 |
Conference calendar
|
|
|
1995
|
28 |
2 |
p. 179-180
2 p.
|
article
|
| 3 |
Effect of wine type on the detection threshold for diacetyl
|
Martineau, Brigitte
|
|
1995
|
28 |
2 |
p. 139-143
5 p.
|
article
|
| 4 |
Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon
|
Hansen, Lisbeth Truelstrup
|
|
1995
|
28 |
2 |
p. 123-130
8 p.
|
article
|
| 5 |
Functional properties of pepper osmodehydrated in hydrolyzed cheese whey permeate with or without sorbitol
|
Torreggiani, Danila
|
|
1995
|
28 |
2 |
p. 161-166
6 p.
|
article
|
| 6 |
Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology
|
Pothakamury, Usha R.
|
|
1995
|
28 |
2 |
p. 167-171
5 p.
|
article
|
| 7 |
Juice extraction with the decanter centrifuge: sweet and sour cherries, peaches and apricots
|
Beveridge, T.
|
|
1995
|
28 |
2 |
p. 173-177
5 p.
|
article
|
| 8 |
Near-infrared birefringence and transmittance of pork in relation to pH, sarcomere length, cold-shortening, and causes of paleness
|
Swatland, H.J.
|
|
1995
|
28 |
2 |
p. 153-159
7 p.
|
article
|
| 9 |
Thermal process simulations for sous vide processing of fish and meat foods
|
Ghazala, S.
|
|
1995
|
28 |
2 |
p. 117-122
6 p.
|
article
|
| 10 |
Volumetric shrinkage (collapse) in freeze-dried carbohydrates above their glass transition temperature
|
Levi, Guy
|
|
1995
|
28 |
2 |
p. 145-151
7 p.
|
article
|
Journal description