| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of a biochemical time–temperature integrator to estimate pasteurisation values in continuous food processes
|
Tucker, G.S
|
|
2002
|
3 |
2 |
p. 165-174
10 p.
|
artikel
|
| 2 |
Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit
|
Talens, P
|
|
2002
|
3 |
2 |
p. 191-199
9 p.
|
artikel
|
| 3 |
Clostridium perfringens: hazards in new generation foods
|
Novak, John S
|
|
2002
|
3 |
2 |
p. 127-132
6 p.
|
artikel
|
| 4 |
Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein
|
Tan, C.P
|
|
2002
|
3 |
2 |
p. 157-163
7 p.
|
artikel
|
| 5 |
Erratum to “The effect of storage temperatures on vitamin C and phenolics content of artichoke (Cynara scolymus L.) heads”
|
Gil-Izquierdo, A.
|
|
2002
|
3 |
2 |
p. 201-
1 p.
|
artikel
|
| 6 |
Food safety: new concepts for the new millennium
|
Stewart, Cynthia M
|
|
2002
|
3 |
2 |
p. 105-112
8 p.
|
artikel
|
| 7 |
Lactose hydrolysis in milk as affected by neutralizers used for the preparation of crude β-galactosidase extracts from Lactobacillus bulgaricus 11842
|
Vasiljevic, T
|
|
2002
|
3 |
2 |
p. 175-184
10 p.
|
artikel
|
| 8 |
Magnetic resonance spectroscopy study of sapota fruits at various growth stages
|
Chaughule, R.S
|
|
2002
|
3 |
2 |
p. 185-190
6 p.
|
artikel
|
| 9 |
Radio frequency energy effects on microorganisms in foods
|
Geveke, David J.
|
|
2002
|
3 |
2 |
p. 133-138
6 p.
|
artikel
|
| 10 |
Response of rats to the intake of tofu treated under high-pressure
|
Préstamo, G.
|
|
2002
|
3 |
2 |
p. 149-155
7 p.
|
artikel
|
| 11 |
Review of antimicrobial food packaging
|
Appendini, Paola
|
|
2002
|
3 |
2 |
p. 113-126
14 p.
|
artikel
|
| 12 |
Trehalose and hydrostatic pressure effects on the structure and sensory properties of frozen tofu (soybean curd)
|
Fuchigami, Michiko
|
|
2002
|
3 |
2 |
p. 139-147
9 p.
|
artikel
|
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