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Rauch, P. (1996): Copernicus Project PL NO 94-1010. The study of irreversible heat denaturation of lactalbumin and lactoglobulin A. Rapid methods for quality control of thermal and proteolytic processing technologies in the dairy industry, pp. 13

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, F. , Orel , R. , Pot , B. , Shamir , R. , Szajewska , H. , Vandenplas , Y. , Van Goudoever , J. & Weizman , Z. ( 2017 ): Commercial probiotic products: a call for improved quality control –a position paper by the ESPGHAN Working

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. , 60 , 2682 – 2691 . Ranganna , S. ( 1997 ): Handbook of analysis and quality control for fruits and vegetable products . Tata McGraw

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References Arvanitoyannis , I.S. , Tsitsika , E.V. & Panagiotaki , P. ( 2005 ): Implementation of quality control methods

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– 73 . O ckerman , H.W. ( 1985 ): pH measurement . -in: Quality control of post-mortem muscle tissue . The Ohio State University . Columbus, Ohio . p. 51

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References A HMED , K. & A BDELLATIF , N. ( 2013 ): Quality control of milk in the diary industry . World J. Dairy Food Sci. , 8 , 18 – 26

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. Ranganna , S. ( 1986 ): Handbook of analysis and quality control for fruits and vegetable products . Tata McGraw-Hill Publishing Co. Ltd , New Delhi , pp. 40 – 42

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. Szakmár , K. , Reichart , O. & Józwiak , Á.B. ( 2006 ): Microbiological quality control of food industrial samples by redoxpotential measurement . Acta Microbiol. Imm. H. , 53 , 342

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Conference, Processing, Quality Control, Utilization . Aug 21–24, Budapest, Proceedings, pp. 551–562. Lechner, N. & Cserhalmi, Zs. (2004): Pulsed electric field (PEF) processing effects on physical and chemical

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Acta Alimentaria
Authors: I. Němečková, H. Rohacká, K. Kučerová, Š. Tůma, P. Roubal, M. Pechačová, J. Cicvárek, and M. Plocková

metody v kontrole jakosti mléka a mlékárenských výrobků . (Microbiological methods for milk and dairy products quality control.) ÚZPI, Prague, Czech Rep., pp. 144–145. Hrabová H

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