Lebensmittel-Wissenschaft und-Technologie

Ultrasonic Monitoring of Beef Temperature During Roasting
pp. 465-470(6)
Authors: Hæggström E.; Luukkala M.

An Integrated Microstructural, Sensory and Instrumental Approach to Describe Potato Texture
pp. 471-482(12)
Authors: Martens H.J.; Thybo A.K.

Characteristics of Anevato Cheese made from Raw or Heat-treated Goat Milk Inoculated with a Lactic Starter
pp. 483-488(6)
Authors: Xanthopoulos V.; Polychroniadou A.; Litopoulou-Tzanetaki E.; Tzanetakis N.

Determination of Green Pea Maturity by Measurement of Whole Pea Transmittance in the NIR Region
pp. 489-498(10)
Authors: Chalucova R.; Krivoshiev G.; Mukarev M.; Kalinov V.; Scotter C.

Influence from Raw Milk Flora on Cheese Ripening Studied by Different Treatments of Milk to Model Cheese
pp. 499-505(7)
Authors: Skeie S.; Ardö Y.

Accelerated Stability Studies of Microencapsulated Anhydrous Milk Fat
pp. 506-513(8)
Authors: Hardas N.; Danviriyakul S.; Foley J.L.; Nawar W.W.; Chinachoti P.

Predictive Modelling of Listeria monocytogenes Inactivation Under High Pressure Carbon Dioxide
pp. 514-519(6)
Author: Erkmen O.

Corn Husks: A Potential Substrate for Production of Citric Acid by Aspergillus niger
pp. 520-521(2)
Authors: Hang Y.D.; Woodams E.E.

Meetings, Exhibitions
pp. 522-523(2)

Book Review
pp. 523-523(1)
Authors: Luginbühl W.

Book Review
pp. 524-524(1)
Author: Sieber R.

Book Review
pp. 524-524(1)
Author: Manzardo G.