| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Low Cost Video Technique for Colour Measurement of Potato Chips
|
Segnini, Sandra
|
|
1999
|
32 |
4 |
p. 216-222
7 p.
|
artikel
|
| 2 |
Antimicrobial Food Packaging Materials from Poly(ethylene-co-methacrylic acid)
|
Weng, Yih-Ming
|
|
1999
|
32 |
4 |
p. 191-195
5 p.
|
artikel
|
| 3 |
Comparative Characterization of Whey Protein Concentrates from Ovine, Caprine and Bovine Breeds
|
Pintado, Manuela E.
|
|
1999
|
32 |
4 |
p. 231-237
7 p.
|
artikel
|
| 4 |
Distribution of Molecular Weight of Iron and Zinc Compounds in Digests of Globulins (G1, G2) and Albumin Extracts from White Bean (Phaseolus vulgarisL.)
|
Lombardi-Boccia, Ginevra
|
|
1999
|
32 |
4 |
p. 211-215
5 p.
|
artikel
|
| 5 |
Effect of Processing Methods and different Blanching Times on Broccoli: Proximate Composition and Fatty Acids
|
Murcia, M.Antonia
|
|
1999
|
32 |
4 |
p. 238-243
6 p.
|
artikel
|
| 6 |
Effects of Heated Glucose-fructose-glutamic Acid Solutions on the Growth ofBacillus stearothermophilus
|
Lanciotti, R.
|
|
1999
|
32 |
4 |
p. 223-230
8 p.
|
artikel
|
| 7 |
Enzymatic Production of Soluble Sugars from Corn Husks
|
Hang, Y.D.
|
|
1999
|
32 |
4 |
p. 208-210
3 p.
|
artikel
|
| 8 |
Sensory and Instrumental Assessments of the Ripening Process of Anchovy (Engraulis encrasicholus)
|
Triqui, R.
|
|
1999
|
32 |
4 |
p. 203-207
5 p.
|
artikel
|
| 9 |
The Structure of Cold-Set Whey Protein Isolate Gels Prepared With Ca++
|
Hongsprabhas, P.
|
|
1999
|
32 |
4 |
p. 196-202
7 p.
|
artikel
|
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