nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Assessing the quality of mechanically and manually recovered chicken meat
|
Henckel, Poul |
|
2004 |
37 |
6 |
p. 593-601 9 p. |
artikel |
2 |
Bulletin
|
|
|
2004 |
37 |
6 |
p. I-IV nvt p. |
artikel |
3 |
Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic
|
Yüksekdağ, Z.N |
|
2004 |
37 |
6 |
p. 663-667 5 p. |
artikel |
4 |
Editorial Board
|
|
|
2004 |
37 |
6 |
p. IFC- 1 p. |
artikel |
5 |
Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition
|
Tosi, E.A. |
|
2004 |
37 |
6 |
p. 669-678 10 p. |
artikel |
6 |
Effects of catching methods on quality changes during storage of cod (Gadus morhua)
|
Esaiassen, Margrethe |
|
2004 |
37 |
6 |
p. 643-648 6 p. |
artikel |
7 |
Evaluation of survival and release of encapsulated bacteria in ex vivo porcine gastrointestinal contents using a green fluorescent protein gene-labelled E. coli
|
Iyer, C |
|
2004 |
37 |
6 |
p. 639-642 4 p. |
artikel |
8 |
Folates in fermented vegetables—a pilot study
|
Jägerstad, M |
|
2004 |
37 |
6 |
p. 603-611 9 p. |
artikel |
9 |
In situ solid phase extraction of lipids from spray-dried egg yolk by ethanol with subsequent removal of triacylglycerols by cold temperature crystallization
|
Nielsen, Henning |
|
2004 |
37 |
6 |
p. 613-618 6 p. |
artikel |
10 |
Production of n-3 fatty acid enriched pork liver pâté
|
D’Arrigo, M |
|
2004 |
37 |
6 |
p. 585-591 7 p. |
artikel |
11 |
Quality of cold smoked salmon collected in one French hypermarket during a period of 1 year
|
Espe, Marit |
|
2004 |
37 |
6 |
p. 627-638 12 p. |
artikel |
12 |
Rapid determination of polar compounds in frying fats and oils using image analysis
|
Gil, Bogim |
|
2004 |
37 |
6 |
p. 657-661 5 p. |
artikel |
13 |
Reduction of acrylamide formation in potato slices during frying
|
Pedreschi, Franco |
|
2004 |
37 |
6 |
p. 679-685 7 p. |
artikel |
14 |
Thickening of molten white chocolates during storage
|
Ziegleder, Gottfried |
|
2004 |
37 |
6 |
p. 649-656 8 p. |
artikel |
15 |
Use of unusual storage temperatures to improve the amino acid profile of potatoes for novel flavoring applications
|
Davids, Stephen J |
|
2004 |
37 |
6 |
p. 619-626 8 p. |
artikel |