| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Dynamic Mathematical Model of the Thermal Inactivation ofEnterococcus faeciumduring Bologna Sausage Cooking
|
Zanoni, B.
|
|
1997
|
30 |
7 |
p. 727-734
8 p.
|
artikel
|
| 2 |
A New Method for Determining the Area of Cell Walls in Rye Doughs Based on Fluorescence Microscopy and Computer-assisted Image Analysis
|
Parkkonen, T.
|
|
1997
|
30 |
7 |
p. 743-747
5 p.
|
artikel
|
| 3 |
Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses
|
Vareltzis, K.
|
|
1997
|
30 |
7 |
p. 665-669
5 p.
|
artikel
|
| 4 |
A Simple Distillation Method for the Assessment of Proteolysis in Hard Cheese
|
Rohm, H.
|
|
1997
|
30 |
7 |
p. 767-769
3 p.
|
artikel
|
| 5 |
Authentication of Freshvs. Frozen-then-thawed Beef by Near Infrared Reflectance Spectroscopy of Dried Drip Juice
|
Downey, Gerard
|
|
1997
|
30 |
7 |
p. 721-726
6 p.
|
artikel
|
| 6 |
Edible Coatings for Deep-fat Frying of Starchy Products
|
Mallikarjunan, P.
|
|
1997
|
30 |
7 |
p. 709-714
6 p.
|
artikel
|
| 7 |
Effects of Antioxidant and Cholesterol on Smoke Point of Oils
|
Yen, Gow-Chin
|
|
1997
|
30 |
7 |
p. 648-652
5 p.
|
artikel
|
| 8 |
Effects of Cutting on Juice Leakage, Microbiological Stability and Bitter Substances of Peeled Citrus
|
Pao, Steven
|
|
1997
|
30 |
7 |
p. 670-675
6 p.
|
artikel
|
| 9 |
Effects of Lipids and Processing Conditions on Degree of Starch Gelatinization of Extruded Dry Pet Food
|
Lin, S.
|
|
1997
|
30 |
7 |
p. 754-761
8 p.
|
artikel
|
| 10 |
Erratum
|
Bondet, V.
|
|
1997
|
30 |
7 |
p. 772-
1 p.
|
artikel
|
| 11 |
Erratum
|
Bosset, J.O.
|
|
1997
|
30 |
7 |
p. 771-
1 p.
|
artikel
|
| 12 |
Guide d'Évaluation Olfacto-Gustative des Fromages à Pâte Dure et Semi-dure
|
Bérodier, Florence
|
|
1997
|
30 |
7 |
p. 653-664
12 p.
|
artikel
|
| 13 |
Inactivation ofLactobacillussp. fromKimchiby High Pressure Carbon Dioxide
|
Hong, Seok-In
|
|
1997
|
30 |
7 |
p. 681-685
5 p.
|
artikel
|
| 14 |
Kinetic Analysis ofZygosaccharomyces bailiiInactivation by High Hydrostatic Pressure
|
Palou, E.
|
|
1997
|
30 |
7 |
p. 703-708
6 p.
|
artikel
|
| 15 |
Microstructure of Low-fat Cheddar Cheese Containing Varying Concentrations of Sucrose Polyesters
|
Crites, S.G.
|
|
1997
|
30 |
7 |
p. 762-766
5 p.
|
artikel
|
| 16 |
Myoinositol Phosphates: Analysis, Content in Foods and Effects in Nutrition
|
Plaami, Sirkka
|
|
1997
|
30 |
7 |
p. 633-647
15 p.
|
artikel
|
| 17 |
Nature and Origin of the Antibacterial Substances in Honey
|
Bogdanov, Stefan
|
|
1997
|
30 |
7 |
p. 748-753
6 p.
|
artikel
|
| 18 |
Particle Size of Wheat Bran in Relation to Colonic Function in Rats
|
Ferguson, Lynnette R.
|
|
1997
|
30 |
7 |
p. 735-742
8 p.
|
artikel
|
| 19 |
Preliminary Investigation using a Batch Flow Process to Determine Bacteria Destruction by Microwave Energy at Low Temperature
|
Kozempel, M.
|
|
1997
|
30 |
7 |
p. 691-696
6 p.
|
artikel
|
| 20 |
Release of Methanol and Depolymerization of Highly Methyl Esterified Apple Pectin with an Endopolygalacturonase fromAspergillus nigerand Pectin Methylesterases fromA. nigeror from Orange
|
Massiot, P.
|
|
1997
|
30 |
7 |
p. 697-702
6 p.
|
artikel
|
| 21 |
Soybean Heat-treated using a Fluidized Bed
|
Osella, C.A.
|
|
1997
|
30 |
7 |
p. 676-680
5 p.
|
artikel
|
| 22 |
Supercritical Carbon Dioxide Extraction of SardineSardina pilchardusOil
|
Esquı́vel, M.Mercedes
|
|
1997
|
30 |
7 |
p. 715-720
6 p.
|
artikel
|
| 23 |
The Effect of Volatile Absorption by Packaging Polymers on Flavor, Microorganisms and Ascorbic Acid in Reconstituted Orange Juice
|
Sadler, G.
|
|
1997
|
30 |
7 |
p. 686-690
5 p.
|
artikel
|
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