| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analytical Solutions for Estimating Transient State Hygrostress Formation in Elastic Foods of Simple Shapes
|
Hayakawa, Kan-ichi
|
|
1994
|
27 |
3 |
p. 232-236
5 p.
|
artikel
|
| 2 |
Carotenoid Composition of Brazilian Tomatoes and Tomato Products
|
Tavares, Cassia A.
|
|
1994
|
27 |
3 |
p. 219-224
6 p.
|
artikel
|
| 3 |
Comparison of Important Odorants in Puff-pastries Prepared with Butter or Margarine
|
Gassenmeier, Klaus
|
|
1994
|
27 |
3 |
p. 282-288
7 p.
|
artikel
|
| 4 |
Dewatering and Salting of Cod by Immersion in Concentrated Sugar/Salt Solutions
|
Collignan, A.
|
|
1994
|
27 |
3 |
p. 259-264
6 p.
|
artikel
|
| 5 |
Effect of Milk Replacement by Whey Protein Concentrates on the Rheological Properties of Dulce de Leche
|
Heimlich, Wilhelm
|
|
1994
|
27 |
3 |
p. 289-291
3 p.
|
artikel
|
| 6 |
Effects of Storage, Soaking and Cooking Method on Cookability of Cowpeas
|
Liu, Keshun
|
|
1994
|
27 |
3 |
p. 295-
1 p.
|
artikel
|
| 7 |
Evaluation of Key Odorants of the Neutral Volatiles of Emmentaler Cheese by the Calculation of Odour Activity Values
|
Preininger, Martin
|
|
1994
|
27 |
3 |
p. 237-244
8 p.
|
artikel
|
| 8 |
LWT Bulletin
|
|
|
1994
|
27 |
3 |
p. 297-298
2 p.
|
artikel
|
| 9 |
Meat Surface Decontamination Using Lactic Acid from Chemical and Microbial Sources
|
Guerrero, I.
|
|
1994
|
27 |
3 |
p. 201-209
9 p.
|
artikel
|
| 10 |
Microbiology of the Marination Process used in Anchovy (Engraulis anchoita) Production
|
Fuselli, S.R.
|
|
1994
|
27 |
3 |
p. 214-218
5 p.
|
artikel
|
| 11 |
Optimization of Enzymatic Peeling of Oranges and Pomelo
|
Soffer, Tal
|
|
1994
|
27 |
3 |
p. 245-248
4 p.
|
artikel
|
| 12 |
Pilot Scale Isolation and Separation of Apple Juice Colloids
|
Will, F.
|
|
1994
|
27 |
3 |
p. 292-294
3 p.
|
artikel
|
| 13 |
Protein and Amino Acid Content of Selected Microalgae Species
|
McArdle, R.N.
|
|
1994
|
27 |
3 |
p. 249-252
4 p.
|
artikel
|
| 14 |
Quantitative GC-MS Analysis of Volatile Flavour Compounds in Pasteurized Milk and Fermented Milk Products Applying a Standard Addition Method
|
Imhof, R.
|
|
1994
|
27 |
3 |
p. 265-269
5 p.
|
artikel
|
| 15 |
Review of Food Proteins: Structure and Functionality, by K. D. Schwenke; R. Mothes and Statistical Methods for SPC and TQM, by Derek Bissell; Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications, by L. De Vuyst and E. J. Vandamme; Fermentationsprozesse Kinetik und Modelling, by C. G. Sinclair, B. Kristiansen and J. D. Bülock and Food Irradiation: A Canadian Folly, by K. M. Graham
|
Eberhard, P.
|
|
1994
|
27 |
3 |
p. 298-302
5 p.
|
artikel
|
| 16 |
Rheological Behaviour of Bentonite—Apple Juice Dispersions
|
Dik, Tunay
|
|
1994
|
27 |
3 |
p. 296-
1 p.
|
artikel
|
| 17 |
Sensory Analysis of Italian Dry-Cured Sausage: Checking of Panel Performance
|
Virgili, R.
|
|
1994
|
27 |
3 |
p. 278-281
4 p.
|
artikel
|
| 18 |
Temperature Dependence of the Viscosity of Sugar and Maltodextrin Solutions in Coexistence with Ice
|
Kerr, William L.
|
|
1994
|
27 |
3 |
p. 225-231
7 p.
|
artikel
|
| 19 |
The Performance of U.S. Hard White Wheats: Effect of Milling Extraction on Flour, Pan Bread, Tortilla and Pita (Arabic) Bread Quality
|
Qarooni, J.
|
|
1994
|
27 |
3 |
p. 270-277
8 p.
|
artikel
|
| 20 |
Thermal Softening of Potatoes and Carrots
|
Mittal, Gauri S.
|
|
1994
|
27 |
3 |
p. 253-258
6 p.
|
artikel
|
| 21 |
Ultrasonic Inspection Methods for Food Products
|
Samari, Sohale
|
|
1994
|
27 |
3 |
p. 210-213
4 p.
|
artikel
|
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