| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Book Review
|
Bosset, Dr J.O.
|
|
2000
|
33 |
3 |
p. 251-
1 p.
|
artikel
|
| 2 |
Book Review
|
Bosset, Dr.J.O.
|
|
2000
|
33 |
3 |
p. 251-252
2 p.
|
artikel
|
| 3 |
Book Review
|
Sieber, R.
|
|
2000
|
33 |
3 |
p. 250-
1 p.
|
artikel
|
| 4 |
Book Review
|
Wyder, Marie-Therese
|
|
2000
|
33 |
3 |
p. 250-251
2 p.
|
artikel
|
| 5 |
Designing Equilibrium Modified Atmosphere Packages for Fresh-cut Vegetables Subjected to Changes in Temperature
|
Jacxsens, Liesbeth
|
|
2000
|
33 |
3 |
p. 178-187
10 p.
|
artikel
|
| 6 |
Effect of Cooking Method on Sensory and Instrumental Texture Attributes of Low-fat Beefburgers
|
Dreeling, N.
|
|
2000
|
33 |
3 |
p. 234-238
5 p.
|
artikel
|
| 7 |
Enhancement of the Shelf-life of Deep Fat Fried Cashewnuts
|
Sharma, G.K
|
|
2000
|
33 |
3 |
p. 173-177
5 p.
|
artikel
|
| 8 |
Event Specific Transgene Detection in Bt11 Corn by Quantitative PCR at the Integration Site
|
Zimmermann, Andreas
|
|
2000
|
33 |
3 |
p. 210-216
7 p.
|
artikel
|
| 9 |
Influence of Freshness and Frozen Storage Temperature on Quality of Thawed Cod Fillets Stored in Modified Atmosphere Packaging
|
Bøknæs, Niels
|
|
2000
|
33 |
3 |
p. 244-248
5 p.
|
artikel
|
| 10 |
Influence of Malt on Rheological and Baking Properties of Wheat–cassava Composite Flours
|
Khalil, Ali H
|
|
2000
|
33 |
3 |
p. 159-164
6 p.
|
artikel
|
| 11 |
Meetings, Exhibitions
|
|
|
2000
|
33 |
3 |
p. 249-250
2 p.
|
artikel
|
| 12 |
Metabolic Indicators for Assessing Bacterial Viability in Hygiene Sampling Using Cells in Suspension and Swabbed Biofilm
|
Maukonen, J
|
|
2000
|
33 |
3 |
p. 225-233
9 p.
|
artikel
|
| 13 |
Microbial Growth on Porcine Meat Containing Different 16-androstene Steroids Levels
|
Dussault, France
|
|
2000
|
33 |
3 |
p. 239-243
5 p.
|
artikel
|
| 14 |
Microstructural Properties of Heat-set Whey Protein Gels: Effect of pH
|
Irene Boye, Joyce
|
|
2000
|
33 |
3 |
p. 165-172
8 p.
|
artikel
|
| 15 |
Quick Marination of Anchovies (Engraulis enchrasicolus) Using Acetic and Gluconic Acids. Quality and Stability of the End Product
|
Poligne, I.
|
|
2000
|
33 |
3 |
p. 202-209
8 p.
|
artikel
|
| 16 |
The Effect of Different Prefreezing Treatments on the Structure of Strawberries Before and After Jam Making
|
Suutarinen, J
|
|
2000
|
33 |
3 |
p. 188-201
14 p.
|
artikel
|
| 17 |
The Effect of Freeze-chilling on the Quality of Ready-meal Components
|
O'Leary, E.
|
|
2000
|
33 |
3 |
p. 217-224
8 p.
|
artikel
|
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