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Autor: Vincent J. H. Houben

The emergence and maintenance of boundaries of race in Indonesia was an integral part of colonialism, but still has great societal relevance for present-day Dutch national culture. This chapter attempts to show how colonial society was built on ideat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1add675946035c2409b632ab2302b4b2
https://doi.org/10.4324/9780203890653-4

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Aërosolen bij kleine biomassa-verbrandingsinstallaties

Autor: J J H Houben Id 496382 Begeleiders

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7fa5ea3d08d27684a0f5a01260d1db77

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Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods

Autor: M, Egounlety, O C, Aworh, J O, Akingbala, J H, Houben, M C, Nago

Publikováno v: International journal of food sciences and nutrition. 53(1)

Maize-based weaning foods prepared from whole maize meal or dehydrated fermented maize (ogi) flour fortified with soybean, cowpea or groundbean tempe, with or without the addition of melon seed flour were fed to 40 albino weanling rats. The nutrient

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::6446cd94d84641a7468cb70d031f9bb8
https://pubmed.ncbi.nlm.nih.gov/11820093

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[Storage stability of Guelders smoked sausage (Gelderse rookworst) containing 20 per cent mechanically processed pork (author's transl)]

Autor: G P, van den Hazelkamp, J H, Houben, B, Krol

Publikováno v: Tijdschrift voor diergeneeskunde. 105(21)

'Gelderse rookworst' (Guelders smoked sausage) containing 20 per cent of mechanically processed pork was prepared. The reference product was formulated with 20 per cent of manually deboned pork derived from the same lot of bones. The products were st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::a77b6454fc98351457afa7855bdffd3a
https://pubmed.ncbi.nlm.nih.gov/7434328

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[STudies on the likelihood of growth of Streptococcus faecium following thermal treatment in meat suspensions (author's transl)]

Autor: J H, Houben

Publikováno v: Tijdschrift voor diergeneeskunde. 105(22)

A number of strains of enterococci was isolated from pasteurized meat products. Two variants of Streptococcus faecium (E1 and E20) took part in the present study. Using these organisms, heating tests in suspensions of pork (sealed plastic pouches) we

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::b311044f87fb9499e14523a5dd3aa6e7
https://pubmed.ncbi.nlm.nih.gov/7003809

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