nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Changes in free fatty acid composition during storage of whole milk powder
|
PÁEZ, R |
|
2006 |
|
4 |
p. 236-241 |
artikel |
2 |
Contents of Volume 60
|
|
|
2007 |
|
4 |
p. i-iv |
artikel |
3 |
Continuous Monitoring of Machine Milking
|
Sumner, John |
|
2007 |
|
4 |
p. 299-300 |
artikel |
4 |
Determination of Water Content of Butter Oil by Karl Fischer Titration
|
Bernreuther, A |
|
2007 |
|
4 |
p. 307 |
artikel |
5 |
DR EAMON O'DONNELL (1943–2006)
|
|
|
2006 |
|
4 |
p. 280 |
artikel |
6 |
Effect of ripening on total conjugated linoleic acid and its isomers in buffalo Cheddar cheese
|
KUMAR, V VIJAY |
|
2006 |
|
4 |
p. 257-260 |
artikel |
7 |
Emerging Foodborne Pathogens
|
Robinson, R.K. |
|
2007 |
|
4 |
p. 305-306 |
artikel |
8 |
Evaluation of de-lipidated egg yolk and yeast autolysate as growth supplements for lactic acid bacteria culture
|
DJEGHRI-HOCINE, BAIDA |
|
2007 |
|
4 |
p. 292-296 |
artikel |
9 |
Food Plant Sanitation, Design, Maintenance, and Good Manufacturing Practices
|
Walton, Maurice |
|
2007 |
|
4 |
p. 303-304 |
artikel |
10 |
Food Quality Assurance: Principles and Practices
|
McDougall, I A |
|
2007 |
|
4 |
p. 308 |
artikel |
11 |
Functional properties of native and cheese whey protein concentrate powders
|
HEINO, ANTTI T |
|
2007 |
|
4 |
p. 277-285 |
artikel |
12 |
Handbook of Milk of Non-Bovine Mammals
|
Polychroniadou, Anna |
|
2007 |
|
4 |
p. 304-305 |
artikel |
13 |
Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk
|
MASSOURAS, T |
|
2006 |
|
4 |
p. 250-256 |
artikel |
14 |
Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt
|
ARES, GASTÓN |
|
2007 |
|
4 |
p. 263-269 |
artikel |
15 |
In vivo demonstration of enhanced probiotic effect of co-immobilized Lactobacillus acidophilus and Bifidobacterium bifidum
|
KUSHAL, RUCHI |
|
2006 |
|
4 |
p. 265-271 |
artikel |
16 |
JAMES ANDREW BUCHAN SMITH (1906–2006)
|
|
|
2006 |
|
4 |
p. 278-279 |
artikel |
17 |
Microbiological quality of ice creams commercialized in some cities in the state of Rio de Janeiro, Brazil
|
DE FARIAS, FABRÍCIO F |
|
2006 |
|
4 |
p. 261-264 |
artikel |
18 |
Multiple sclerosis and milk: to drink or not to drink?
|
RUTTER, EMMA R F |
|
2006 |
|
4 |
p. 223-228 |
artikel |
19 |
Obituary
|
Chambers, George |
|
2007 |
|
4 |
p. 297-298 |
artikel |
20 |
Optimization of processing parameters for the ultrasonic extraction of goat kid rennet
|
ZHANG, FU-XIN |
|
2007 |
|
4 |
p. 286-291 |
artikel |
21 |
Paper and Paperboard Packaging Technology
|
Russell, Pauline |
|
2007 |
|
4 |
p. 300 |
artikel |
22 |
Probiotics in Food Safety and Human Health
|
Marshall, Valerie M |
|
2007 |
|
4 |
p. 302-303 |
artikel |
23 |
Processing of extended shelf life milk using microfiltration
|
HOFFMANN, WOLFGANG |
|
2006 |
|
4 |
p. 229-235 |
artikel |
24 |
Production of low-fat Chanco cheese using homogenized milk and adjunct lactic culture
|
BRITO, CARMEN |
|
2006 |
|
4 |
p. 242-249 |
artikel |
25 |
Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical properties
|
CELIK, SERAFETTIN |
|
2007 |
|
4 |
p. 253-258 |
artikel |
26 |
Sensory Evaluation Techniques
|
Muir, D D |
|
2007 |
|
4 |
p. 305 |
artikel |
27 |
Staphylococcus aureus Intramammary Infections
|
Sumner, J. |
|
2007 |
|
4 |
p. 306-307 |
artikel |
28 |
The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar Cheese during ripening
|
SERT, DURMUŞ |
|
2007 |
|
4 |
p. 245-252 |
artikel |
29 |
The influence of additives on the rheological and sensory properties of nonfat yogurt
|
TELES, CAMILA DUARTE |
|
2007 |
|
4 |
p. 270-276 |
artikel |
30 |
The World Dairy Situation
|
O’Connor, D. |
|
2007 |
|
4 |
p. 300-302 |
artikel |
31 |
Use of isolated autochthonous starter cultures in yogurt production
|
POURAHMAD, REZVAN |
|
2007 |
|
4 |
p. 259-262 |
artikel |
32 |
Using near infrared spectroscopy for the determination of total solids and protein content in cheese curd
|
SULTANEH, ALI |
|
2007 |
|
4 |
p. 241-244 |
artikel |
33 |
Viability of bifidobacteria in commercial yogurt products in North Carolina during refrigerated storage
|
IBRAHIM, S A |
|
2006 |
|
4 |
p. 272-277 |
artikel |