| 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
|
Tijdschrift beschrijving