| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Author Index to Volume 2
|
|
|
2001
|
2 |
4 |
p. 327-328
2 p.
|
artikel
|
| 2 |
Contents of Volume 2
|
|
|
2001
|
2 |
4 |
p. 329-330
2 p.
|
artikel
|
| 3 |
Coupled electrical-fluid model of pulsed electric field treatment in a model food system
|
Fiala, Ales
|
|
2001
|
2 |
4 |
p. 229-238
10 p.
|
artikel
|
| 4 |
Growth of Clostridium perfringens from spore inocula in cooked cured beef: development of a predictive model
|
Juneja, V.K
|
|
2001
|
2 |
4 |
p. 289-301
13 p.
|
artikel
|
| 5 |
HCl-extractability of minerals from ricebean and fababean: influence of domestic processing methods
|
Saharan, K.
|
|
2001
|
2 |
4 |
p. 323-325
3 p.
|
artikel
|
| 6 |
Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli
|
San Martı́n, M.Fernanda
|
|
2001
|
2 |
4 |
p. 273-277
5 p.
|
artikel
|
| 7 |
Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices
|
Ananta, Edwin
|
|
2001
|
2 |
4 |
p. 261-272
12 p.
|
artikel
|
| 8 |
Microbial inactivation by pulsed electric fields in a batch treatment chamber: effects of some electrical parameters and food constituents
|
Mañas, Pilar
|
|
2001
|
2 |
4 |
p. 239-249
11 p.
|
artikel
|
| 9 |
Modelling the change in colour of broccoli and green beans during blanching
|
Tijskens, L.M.M
|
|
2001
|
2 |
4 |
p. 303-313
11 p.
|
artikel
|
| 10 |
Modelling the effect of pH on the colour degradation of blanched broccoli
|
Tijskens, L.M.M
|
|
2001
|
2 |
4 |
p. 315-322
8 p.
|
artikel
|
| 11 |
Non-thermal microbial inactivation in waste brine using high-voltage low-energy electrical pulses
|
Ho, S.Y
|
|
2001
|
2 |
4 |
p. 251-259
9 p.
|
artikel
|
| 12 |
Processing and stabilisation of cauliflower by ohmic heating technology
|
Eliot-Godéreaux, Sandrine C
|
|
2001
|
2 |
4 |
p. 279-287
9 p.
|
artikel
|
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