| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of the Bactoscan 8000S to three cultural methods for enumeration of bacteria in raw milk
|
Lachowsky, W.M.
|
|
1997
|
30 |
3-4 |
p. 273-280
8 p.
|
artikel
|
| 2 |
Characteristics of low-fat beefburger as influenced by various types of wheat fibers
|
Mansour, Esam H.
|
|
1997
|
30 |
3-4 |
p. 199-205
7 p.
|
artikel
|
| 3 |
Comparison of ten media for the enumeration of yeasts in dairy products
|
Welthagen, J.J.
|
|
1997
|
30 |
3-4 |
p. 207-211
5 p.
|
artikel
|
| 4 |
Conference calendar
|
|
|
1997
|
30 |
3-4 |
p. 299-301
3 p.
|
artikel
|
| 5 |
Flavour enhancement of direct acidified Kareish cheese using attenuated lactic acid bacteria
|
Kebary, K.M.K.
|
|
1997
|
30 |
3-4 |
p. 265-272
8 p.
|
artikel
|
| 6 |
Hygrometric measurements for the evaluation of the stability of model food emulsions
|
Pittia, P.
|
|
1997
|
30 |
3-4 |
p. 177-184
8 p.
|
artikel
|
| 7 |
Identification of irradiated foodstuffs: a review of the recent literature
|
Haire, D.Lawrence
|
|
1997
|
30 |
3-4 |
p. 249-264
16 p.
|
artikel
|
| 8 |
Influence of hot-processing and electrical stimulation on the bacteriology and retail case-life of vacuum packaged lamb
|
Jeremiah, L.E.
|
|
1997
|
30 |
3-4 |
p. 281-286
6 p.
|
artikel
|
| 9 |
In vitro protein digestibility, amino acid profile and available iron of infant-weaning food prepared from maize flour and bovine blood
|
Oshodi, A.A.
|
|
1997
|
30 |
3-4 |
p. 193-197
5 p.
|
artikel
|
| 10 |
Kinetics of lipase-catalyzed hydrolysis of olive oil
|
Fadiloğlu, Sibel
|
|
1997
|
30 |
3-4 |
p. 171-175
5 p.
|
artikel
|
| 11 |
Nutritional meaning of dietary fibre and phytic acid in meat-based homogenised weaning foods
|
Periago, Ma Jesús
|
|
1997
|
30 |
3-4 |
p. 223-230
8 p.
|
artikel
|
| 12 |
Post-mortem changes in pork using parallel needles for both light scattering and low-frequency electrical properties
|
Swatland, H.J.
|
|
1997
|
30 |
3-4 |
p. 293-298
6 p.
|
artikel
|
| 13 |
Protein extraction during production of varietally derived apple juices using a “mascerase” enzyme
|
Beveridge, T.
|
|
1997
|
30 |
3-4 |
p. 231-234
4 p.
|
artikel
|
| 14 |
Pulsed electric fields as a processing alternative for microbial reduction in spice
|
Keith, William D.
|
|
1997
|
30 |
3-4 |
p. 185-191
7 p.
|
artikel
|
| 15 |
The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches
|
Perera, C.
|
|
1997
|
30 |
3-4 |
p. 235-247
13 p.
|
artikel
|
| 16 |
The influence of high pressure processing on antimutagenic activities of fruit and vegetable juices
|
Butz, P.
|
|
1997
|
30 |
3-4 |
p. 287-291
5 p.
|
artikel
|
| 17 |
The influence of pressure and temperature on freeze-drying in an adsorbent medium and establishment of drying strategies
|
Lombraña, JoséIgnacio
|
|
1997
|
30 |
3-4 |
p. 213-222
10 p.
|
artikel
|
| 18 |
Volatile compounds of oxidized cocoa butter
|
Hashim, L.
|
|
1997
|
30 |
3-4 |
p. 163-169
7 p.
|
artikel
|
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