Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Livro
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Dairy Science and TechnologyWalstra, P. ; Walstra, Pieter ; Wouters, Jan T. M. ; Geurts, Tom J.Milton: CRC Press 2005Sem texto completo |
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2 |
Material Type: Artigo
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The Association of Lysozyme with CaseinRoos, André L.de ; Walstra, Pieter ; Geurts, Tom JInternational dairy journal, 1998-04, Vol.8 (4), p.319-324 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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3 |
Material Type: Livro
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Dutch-type varieties [of cheese].. ed. 2Walstra, P ; Noomen, A ; Geurts, T.J. (Department of Food Science, Agricultural University, 6703 HD Wageningen (Netherlands))London (United Kingdom): Chapman and Hall Ltd 1993Texto completo disponível |
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4 |
Material Type: Livro
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Dairy technology: principles of milk properties and processesWalstra, P ; Geurts, T.J ; Noomen, A ; Jellema, A ; Boekel, M.A.J.S. vanFood Science and Technology Series, 1999, Vol.90 (90)New York (USA): Marcel Dekker IncSem texto completo |
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5 |
Material Type: Artigo
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The association of chymosin with artificial casein micellesRoos, André L.de ; Geurts, Tom J. ; Walstra, PieterInternational dairy journal, 2000, Vol.10 (4), p.225-232 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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6 |
Material Type: Artigo
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Association of chymosin with artificial casein micelles as influenced by micelle composition and pHLarsson, Kjell I. ; Andrén, Anders ; Geurts, Tom J. ; de Roos, AndréL. ; Walstra, PieterInternational dairy journal, 1997, Vol.7 (1), p.43-46 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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7 |
Material Type: Artigo
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Some factors which affect the moisture content of cheese before saltingGeurts T.JNetherlands Milk and Dairy Journal, 1978, Vol.32Sem texto completo |
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8 |
Material Type: Artigo
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Het zouten van kaas. Diffusie van zout en water en berekening van de opgenomen hoeveelheid zoutGeurts, T.JVoedingsmiddelen technologie, 1973, Vol.4 (5)Texto completo disponível |
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9 |
Material Type: Artigo
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De samenstelling van pekel voor het zouten van kaasGeurts, T.JVoedingsmiddelen technologie, 1972, Vol.3 (43)Texto completo disponível |
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10 |
Material Type: Artigo
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Transport phenomena in butter, in relation to its structureGeurts T.J ; Oortwijn HNetherlands Milk and Dairy Journal, 1975, Vol.29Sem texto completo |