Zoekresultaten
Resultaat 1 - 20 (van 96)
K. Roetman Quantitative aspects of crystalline lactose in milk products
Engels | 52 pagina's | 1982
Gedrukt boek
K. Roetman Methods for the quantitative determination of crystalline lactose in milk products
Engels | 52 pagina's | NIZO, Ede | 1982
Gedrukt boek
J.N. de Wit Structure and functional behaviour of whey protein
Engels | Nederlands Instituut voor Zuivelonderzoek, Ede | 1981
Gedrukt boek
H.T. Badings | Roald Neeter Recent advances in the study of aroma compounds of milk and dairy products
Engels | NIZO, Ede | 1980
Gedrukt boek
F.M. Driessen | J.J. Stadhouders A study of spontaneous rancidity
Engels | NIZO, Ede | 1975
Gedrukt boek
K Roetman The [bêta-alfa] ratio of lactose in the amorphous state
Engels | NIZO, Ede | 1975
Gedrukt boek
NIZO, Nederlands instituut voor zuivelonderzoek Differences in butterfat crystals, crystallized from acetone and from the melt
Engels | NIZO, Ede | 1975
Gedrukt boek
H.J.J. Stolwijk A simple model of the EC dairy market
Engels | 10 pagina's | Centraal Planbureau, 's-Gravenhage | 1986
Gedrukt boek
International Dairy Federation Milk, the vital force
posters presented at the XXII International Dairy Congress, The Hague, September 29-October 3, 1986
Engels | 232 pagina's | Reidel, Dordrecht [etc.] | 1986
Gedrukt boek
Centraal Orgaan voor Melkhygiëne Quality control of farm milk and dairy produce in the Netherlands by the Central Organization for Milk Hygiene (COM) and the Netherlands Controlling Authority for milk and milk products (COZ) in a nutshell
Engels | 24 pagina's | Centraal Orgaan Zuivelcontrole, Leusden | 1986
Gedrukt boek
R. de Boer | T. Robbertsen A purified, hydrolysed lactose syrup made from ultrafiltration permeate
Engels | Netherlands Institute for Dairy Research, Ede | 1981
Gedrukt boek
F.M.W. Visser Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese
Engels | 32 pagina's | Pudoc, Wageningen | 1977
Gedrukt boek
J de Vilder The free-fat content and other physical characteristics of whole milk powder
Engels | 12 pagina's | Rijkszuivelstation, Melle | 1977
Gedrukt boek
F.A. Exterkate Comparison of strains of Streptococcus cremoris for proteolytic activities associated with the cell wall
Engels | NIZO, Ede | 1976
Gedrukt boek
J. de Vilder | R. Martens | M. Naudts Influence of process variables on some whole milk powder characteristics
Engels | 14 pagina's | Rijkszuivelstation, Melle | 1976
Gedrukt boek
J Stadhouders Microbes in milk and dairy products
an ecological approach
Engels | NIZO, Ede | 1975
Gedrukt boek
B.S. Baviskar EEC dairy food aid to India
Engels | 25 pagina's | Institute of Social Studies, The Hague | 1986
Gedrukt boek
International Dairy Federation Dictionary of dairy terminology
in English, French, German and Spanish
Non-fictie
Engels | Frans | Duits | Spaans | 376 pagina's | Elsevier, Amsterdam [etc.] | 1996
Gedrukt boek
Pauline Ebing | Karin Rutgers The preparation of dairy products
Non-fictie
Engels | 86 pagina's | Agromisa, Wageningen | 2006
Gedrukt boek
A.C. Nielsen Research on Dutch food in Hong Kong
Non-fictie
Engels | 58 pagina's | Ministerie van Landbouw, Natuurbeheer en Visserij, Den Haag | 1998
Gedrukt boek