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Publikováno v:
International Dairy Journal; 1996, Vol. 6 Issue: 7 p709-714, 6p
Autor:
Fysun, Olga1,2 (AUTHOR) olga.fysun@bosch.com, Kern, Heike2,3 (AUTHOR), Wilke, Bernd2 (AUTHOR), Langowski, Horst‐Christian1,4 (AUTHOR)
Publikováno v:
International Journal of Dairy Technology. May2019, Vol. 72 Issue 2, p257-265. 9p.
Publikováno v:
Advances in Food Diagnostics (9781119105886); 2017, p97-137, 41p
Autor:
Robinson, Richard K.
Publikováno v:
Dairy Microbiology Handbook, Third Edition: The Microbiology of Milk & Milk Products; 2002, p655-736, 82p
Autor:
Carrillo, Catherine D., Kruczkiewicz, Peter, Mutschall, Steven, Tudor, Andrei, Clark, Clifford, Taboada, Eduardo N.
Publikováno v:
Frontiers in Cellular & Infection Microbiology; May2012, Vol. 2, p1-12, 12p
Autor:
Fidel Toldrá, Leo M. L. Nollet
Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again deliverin
Autor:
S. Forsythe
Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from
Autor:
Richard K. Robinson
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, bu