Intermediates and Products Formed During Fatty Acid α-Oxidation in Cucumber (Cucumis sativus)

Lipids, 1999
Academic article

Multivariate strategies for classification based on NIR-spectra — with application to mayonnaise

Chemometrics and Intelligent Laboratory Systems, 1999
Academic article

Characterization, production, and purification of leucocin H, a two-peptide bacteriocin from Leuconostoc MF215B

Current Microbiology, 1999
Academic article

Intermediates and products formed during fatty acid alpha-oxidation in cucumber (Cucumis sativus)

Lipids, 1999
Academic article

On-line NIR analysis of fat, water and protein in industrial scale ground meat batches

Meat Science, 1999
Academic article

Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat

International journal of food microbiology, 1999
Academic article

The storage life of beef and pork pakaged in an atmosphere with low carbon monoxide and high carbon dioxide

Meat Science, 1999
Academic article

Soy protein concentrate for Atlantic Halibut (Hippoglossus hippoglossus)

Aquaculture, 1999
Academic article

A model based on absorbance data for the growth rate of Listeria monocytogenes including the effects of pH, NaCL, Na-lactate and Na-acetate

International journal of food microbiology, 1999
Academic article

Iron status and dietary levelse of iron affect the bioavailability of haem and nonhaem iron in Atlantic salmon Salmo salar

Aquaculture Nutrition, 1999
Academic article