| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An exposure assessment model of the prevalence of Salmonella spp. along the processing stages of Brazilian beef
|
Gonzales-Barrón, Ursula
|
|
2016
|
22 |
1 |
p. 10-20
|
artikel
|
| 2 |
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
|
Filomena-Ambrosio, Annamaria
|
|
2016
|
22 |
1 |
p. 68-78
|
artikel
|
| 3 |
Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
|
Viacava, Gabriela E
|
|
2016
|
22 |
1 |
p. 47-57
|
artikel
|
| 4 |
Inactivation of Escherichia coli O157:H7 using ultraviolet light-treated bacteriophages
|
Hudson, JA
|
|
2016
|
22 |
1 |
p. 3-9
|
artikel
|
| 5 |
Properties of reformulated hot dog sausage without added nitrites during chilled storage
|
Ruiz-Capillas, C
|
|
2016
|
22 |
1 |
p. 21-30
|
artikel
|
| 6 |
Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents
|
Hassan, Yousef I
|
|
2016
|
22 |
1 |
p. 79-90
|
artikel
|
| 7 |
Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox–Merz rule
|
Eroglu, Ali
|
|
2016
|
22 |
1 |
p. 31-46
|
artikel
|
| 8 |
Time–intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
|
Freitas, Mírian Luisa Faria
|
|
2016
|
22 |
1 |
p. 58-67
|
artikel
|
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