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Food safety and assurance: the role of information technology
The effect of plasmin activity and cold storage of cheese milk on the composition, ripening and functionality of mozzarella-type cheese
Somers, J.M.; Guinee, T.P.; Kelly, A.L.
Changes in the microbiological and chemical characteristics of an artisanal, low-fat cheese made from raw ovine milk during ripening
Nikolaou, E.; Tzanetakis, N.; Litopoulou-Tzanetaki, E.; Robinson, R.K.
The effect of cooking and washing temperature during pilot-scale rennet casein manufacture on casein hydration characteristics in disodium orthophosphate solution
O’sullivan, M.M.; Singh, H.; Munro, P.A.; Mulvihill, D.M.
The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts
Güven, M.; Karaca, O.B.
Evaluation of mathematical equations to predict the theoretical yield of Chilean Gouda cheese
Brito, C.; Niklitschek, L.; Molina, L.H.; Molina, I.
An alternative heat treatment for milk pasteurization in Cameroon
Kameni, A.; Imele, H.; Mbanya, N.J.
Edible table (bio)spread containing potentially probiotic Lactobacillus and Bifidobacterium species
Charteris, W.P.; Kelly, P.M.; Morelli, L.; Collins, J.K.
Fatty acid composition of raw caprine milk of a native Greek breed during lactation
Kondyli, E.; Katsiari, M.C.
Sir Richard Trehane
John Fraser Hunter
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