nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Book Reviews
|
|
|
1995 |
28 |
5 |
p. 543-546 4 p. |
artikel |
2 |
Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing
|
Carlez, Anne |
|
1995 |
28 |
5 |
p. 528-538 11 p. |
artikel |
3 |
Changes in Odour, Colour and Texture during the Storage of Acid Preserved Meat
|
Ogden, Sharon K. |
|
1995 |
28 |
5 |
p. 521-527 7 p. |
artikel |
4 |
Characterization of the High and Low Molecular Mass Cysteine Proteinase Inhibitors from Bovine Colostrum
|
Kirihara, Osamu |
|
1995 |
28 |
5 |
p. 462-466 5 p. |
artikel |
5 |
Culture Media Comparison for the Enumeration ofListeria monocytogenesin Refrigerated Vacuum Packaged Turkey Bologna Made with Chemical Additives
|
Wederquist, H.J |
|
1995 |
28 |
5 |
p. 455-461 7 p. |
artikel |
6 |
Development of an Objective Method for Dough Stickiness
|
Chen, W.Z. |
|
1995 |
28 |
5 |
p. 467-473 7 p. |
artikel |
7 |
Effects of Coatings on Fruit Quality of Amasya Apples
|
Şümnü, Gülüm |
|
1995 |
28 |
5 |
p. 501-505 5 p. |
artikel |
8 |
HPLC Quantitation of Major Carotenoids of Fresh and Processed Guava, Mango and Papaya
|
Wilberg, Viktor C. |
|
1995 |
28 |
5 |
p. 474-480 7 p. |
artikel |
9 |
Influence of Protein and Fat Content and Cooking Temperature on Texture and Sensory Evaluation of Bologna Sausage
|
Colmenero, Francisco Jiménez |
|
1995 |
28 |
5 |
p. 481-487 7 p. |
artikel |
10 |
Physico-Chemical and Sensory Quality Criteria of Green Beans (Phaseolus vulgaris, L.)
|
Martı́nez, C. |
|
1995 |
28 |
5 |
p. 515-520 6 p. |
artikel |
11 |
Preparation and Analysis of Water Continuous Very Low Fat Spreads
|
Chronakis, Ioannis S |
|
1995 |
28 |
5 |
p. 488-494 7 p. |
artikel |
12 |
Purification and Characterization of a Low Molecular Mass Cysteine Proteinase Inhibitor from Bovine Colostrum
|
Kirihara, Osamu |
|
1995 |
28 |
5 |
p. 495-500 6 p. |
artikel |
13 |
Stability of Beefy Meaty Peptide to Pasteurization and SterilizationTemperatures
|
Wang, K. |
|
1995 |
28 |
5 |
p. 539-542 4 p. |
artikel |
14 |
Vitamin C Destruction During the Cooking of a Potato Dish
|
Burg, Philippe |
|
1995 |
28 |
5 |
p. 506-514 9 p. |
artikel |