Food Control

Determination of anthelmintic residues in milk by high performance liquid chromatography
pp. 165-173(9)
Authors: De Ruyck H.; Van Renterghem R.; De Ridder H.; De Brabander D.

Tetracycline residues in bones of slaughtered animals
pp. 175-180(6)
Authors: Kuhne M.; Wegmann S.; Kobe A.; Fries R.

The role of science in international food standards
pp. 181-194(14)
Author: Jukes D.

Effect of pasteurization and use of a native starter culture on proteolysis in a ewes' milk cheese
pp. 195-200(6)
Authors: Mendia C.; Ibanez F.J.; Torre P.; Barcina Y.

Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-Iraty cheese
pp. 201-207(7)
Authors: Izco J.M.; Irigoyen A.; Torre P.; Barcina Y.

Monitoring the microbiological quality of raw milk through the use of an ATP bioluminescence method
pp. 209-216(8)
Authors: Niza-Ribeiro J.; Louza A.C.; Santos P.; Lima M.

Microbiological quality of hygienically processed buffalo carcasses
pp. 217-224(8)
Authors: Yashoda K.P.; Sachindra N.M.; Sakhare P.Z.; Narasimha Rao D.

Mandatory aspects of the seafood HACCP system for the USA, Mexico and Europe
pp. 225-229(5)
Authors: Higuera-Ciapara I.; Noriega-Orozco L.O.

Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon
pp. 231-237(7)
Authors: Beriain M.J.; Chasco J.; Lizaso G.