Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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11 |
Material Type: Artigo
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Hoe zout smaakt kaas?Geurts, T.J ; Peeters Weem, P.J.HVoedingsmiddelen technologie, 1988, Vol.21Texto completo disponível |
12 |
Material Type: Artigo
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Association of chymosin with caseins in solutionDunnewind, B. (Landbouwuniversiteit Wageningen (Netherlands). Vakgroep Levensmiddelentechnologie) ; Roos, A.L. de ; Geurts, T.JNetherlands Milk and Dairy Journal (Netherlands), 1996, Vol.50 (2)Sem texto completo |
13 |
Material Type: Artigo
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On the mechanism of rennet retention in cheeseRoos, A.L. de (Gist-brocades, Delft (Netherlands)) ; Geurts, T.J ; Walstra, PBulletin (International Dairy Federation), 1998 (332)Sem texto completo |
14 |
Material Type: Artigo
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Water binding to milk protein, with particular reference to cheeseGeurts, T.J ; Walstra, P ; Mulder, HNederlands melk- en zuiveltijdschrift, 1974, Vol.28 (1), p.46-72Sem texto completo |
15 |
Material Type: Artigo
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Transport of salt and water during salting of cheese. I. A nalysis of the processes involvedGeurts, T.J ; Walstra, P ; Mulder, HNederlands melk- en zuiveltijdschrift, 1974, Vol.28 (2), p.102-129Sem texto completo |
16 |
Material Type: Artigo
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Transport of salt and water during salting of cheese, 1: Analysis of the processes involvedGeurts T.J ; Walstra P ; Mulder HNetherlands Milk and Dairy Journal, 1974, Vol.28Sem texto completo |
17 |
Material Type: Artigo
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A comparison of two methods to determine the rennet activity in a casein-containing systemKim, K.S. (Landbouwuniversiteit Wageningen (Netherlands). Vakgroep Levensmiddelentechnologie) ; Geurts, T.J ; Walstra, PNetherlands Milk and Dairy Journal (Netherlands), 1992, Vol.46 (3-4)Sem texto completo |
18 |
Material Type: Recurso Textual
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The salty taste of cheeseGeurts, T.J. (Landbouwuniversiteit Wageningen (Netherlands). Vakgroep Levensmiddelentechnologie) ; Peeters Weem, P.J.HVoedingsmiddelentechnologie (Netherlands), 1988, Vol.21 (18)Sem texto completo |
19 |
Material Type: Artigo
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Enzyme Linked Immunosorbent Assay (ELISA) and Milk-Clotting Test (MCT) for determination of the affinity between chymosin and artificial casein micellesLarsson, K.I. (Swedish Univ. of Agricultural Sciences, Uppsala (Sweden). Dept. of Food Science) ; Andren, A ; Geurts, T.J ; Roos, A.L. deNetherlands Milk and Dairy Journal (Netherlands), 1995, Vol.49 (1)Sem texto completo |
20 |
Material Type: Recurso Textual
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The association of lysozyme with caseinRoos, A.L. de ; Walstra, P ; Geurts, T.J. (Department of Food Science, Wageningen Agricultural University, P.O. Box, 6700 EV Wageningen (Netherlands))International Dairy Journal (United Kingdom), 1998, Vol.8 (4)Sem texto completo |