EINE VERSUCHSANLAGE FUER MEMBRANPROZESSE = UNE INSTALLATION PILOTE POUR LES PROCESSUS DE MEMBRANEDEJMEK P.1974; CHEM. TECH.; DTSCH.; DA. 1974; VOL. 26; NO 6; PP. 352-354Article

PREDICTION OF REVERSE OSMOSIS APPARATUS PERFORMANCEDEJMEK P.1972; CHEM. ENGNG SCI.; G.B.; DA. 1972; VOL. 27; NO 8; PP. 1577-1581; ABS. FR. ALLEM.; BIBL. 2 REF.Serial Issue

Milk saving in cheesemaking by ultrafiltration = Economie de lait par ultrafiltration en fromagerieDEJMEK, P.Milchwissenschaft. 1986, Vol 41, Num 11, pp 686-688, issn 0026-3788Article

HEAT AND MASS TRANSFER TO MILK IN PE-LINED CARTONS.DEJMEK P; ANAS A.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 7; PP. 391-395; ABS. ALLEM.; BIBL. 13 REF.Article

OPTIMIERUNG UND VERGLEICHENDE BEURTEILUNG DER UHT-ANLAGEN. = OPTIMISATION ET EVALUATION COMPARATIVE DES INSTALLATIONS UHTHAUSTROM B; DEJMEK P.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 6; PP. 324-327; ABS. ANGL.; BIBL. 7 REF.Article

Precision conductometry in milk renneting = Conductimétrie de précision lors de l'emprésurage du laitDEJMEK, P.Journal of dairy research. 1989, Vol 56, Num 1, pp 69-78, issn 0022-0299Article

Dynamic rheology of rennet curd = Rhéologie dynamique du caillé présureDEJMEK, P.Journal of dairy science. 1987, Vol 70, Num 7, pp 1325-1330, issn 0022-0302Article

SYSTEM OPTIONS AND COSTS IN DAIRY ULTRAFILTRATIONDEJMEK P; ENGWALL H.1980; DESALINATION; ISSN 0011-9164; NLD; DA. 1980; VOL. 35; NO 1-3; PP. 397-400; BIBL. 2 REF.Conference Paper

Development and breakdown of structure in yoghurt studied by oscillatory rheological measurementsRÖNNEGÅRD, E; DEJMEK, P.Le Lait (Print). 1993, Vol 73, Num 4, pp 371-379, issn 0023-7302Article

Thermal denaturation of whey proteins in mixtures with caseins studied by differential scanning calorimetryPAULSSON, M; DEJMEK, P.Journal of dairy science. 1990, Vol 73, Num 3, pp 590-600, issn 0022-0302Article

Surface film pressure of β-lactoglobulin, α-lactalbumin and bovine serum albumin at the air/water interface studied by wilhelmy plate and drop volumePAULSSON, M; DEJMEK, P.Journal of colloid and interface science. 1992, Vol 150, Num 2, pp 394-403, issn 0021-9797Article

Rheological properties of ultrafiltered skim milk. 1. Effects of pH, temperature and heat pretreatment = Propriétés rhéologiques de lait écrémé ultrafiltré. 1. Effet du pH, de la température et du prétraitement thermiqueHALLSTROM, M; DEJMEK, P.Milchwissenschaft. 1988, Vol 43, Num 1, pp 31-34, issn 0026-3788Article

Rheological properties of ultrafiltered skim milk. 2. Protein voluminosity = Propriétés rhéologiques de lait écrémé ultrafiltré. 2. Volume moléculaire des protéinesHALLSTROM, M; DEJMEK, P.Milchwissenschaft. 1988, Vol 43, Num 2, pp 95-97, issn 0026-3788Article

A METHOD FOR MEASURING OF MEMBRANE FOULING IN ULTRAFILTRATION = METHODE DE MESURE DE L'ENCRASSEMENT DES MEMBRANES PENDANT L'ULTRAFILTRATIONDEJMEK P; HALLSTROM B; KLIMA A et al.1973; SCI. + TECHNOL. ALIMENT.; SUISSE; DA. 1973; VOL. 6; NO 1; PP. 26-29; BIBL. 14 REF.Serial Issue

Application of image analysis to measurement of dynamic surface tension using oscillating jet methodKUBIAK, A; DEJMEK, P.Journal of dispersion science and technology. 1993, Vol 14, Num 6, pp 661-673, issn 0193-2691Article

TURBULENCE PROMOTERS IN ULTRAFILTRATION OF WHEY PROTEIN CONCENTRATE = SYSTEMES PROVOQUANT DES TURBULENCES AU COURS DE L'ULTRAFILTRATION DE CONCENTRES PROTEIQUES DE LACTOSERUMDEJMEK P; FUNETEG B; HALLSTROM B et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 5; PP. 1014-1017; BIBL. 16 REF.Article

Reproducible texture analysis of potato chipsSEGNINI, S; DEJMEK, P; ÖSTE, R et al.Journal of food science. 1999, Vol 64, Num 2, pp 309-312, issn 0022-1147Article

Sugar diffusivity in agar gel/milk bilayer systemsWARIN, F; GEKAS, V; VOIRIN, A et al.Journal of food science. 1997, Vol 62, Num 3, pp 454-456, issn 0022-1147Article

Fouling behaviour of silica on four different microfiltration membranesPERSSON, K. M; TRÄGÅRDH, G; DEJMEK, P et al.Journal of membrane science. 1993, Vol 76, Num 1, pp 51-60, issn 0376-7388Article

FUZZY TRACEABILITY : A PROCESS SIMULATION DERIVED EXTENSION OF THE TRACEABILITY CONCEPT IN CONTINUOUS FOOD PROCESSINGSKOGLUND, T; DEJMEK, P.Food and bioproducts processing. 2007, Vol 85, Num 4, pp 354-359, issn 0960-3085, 6 p.Article

A low cost video technique for colour measurement of potato chipsSEGNINI, S; DEJMEK, P; ÖSTE, R et al.Lebensmittel - Wissenschaft + Technologie. 1999, Vol 32, Num 4, pp 216-222, issn 0023-6438Article

Formation of ordered structures in milk/sugar solution bilayer systemsWARIN, F; PICULELL, L; VOIRIN, A et al.Nederlands melk en Zuiveltijdschrift. 1996, Vol 50, Num 2, pp 209-214, issn 0028-209XArticle

Secondary structures in β-casein peptide 1-42 : a two dimensional nuclear magnetic resonance studyWAHLGREN, N. M; DEJMEK, P; DRAKENBERG, T et al.Journal of dairy research. 1994, Vol 61, Num 4, pp 495-506, issn 0022-0299Article

Binding of Mg²⁺ and Ca²⁺ to β-casein A¹ : a multi-nuclear magnetic resonance studyWAHLGREN, N. M; DEJMEK, P; DRAKENBERG, T et al.Journal of dairy research. 1993, Vol 60, Num 1, pp 65-78, issn 0022-0299Article

Production of vegetable oil in milk emulsions using membrane emulsificationGUTIERREZ, G; RAYNER, M; DEJMEK, P et al.Desalination (Amsterdam). 2009, Vol 245, Num 1-3, pp 631-638, issn 0011-9164, 8 p.Conference Paper