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EFFECT OF TECHNOLOGICAL FACTORS ON THE CRYSTALLIZATION OF BULK MILK FAT.SCHAAP JE; RUTTEN GAM.1976; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1976; VOL. 30; NO 3-4; PP. 197-206; ABS. NEERL.; BIBL. 5 REF.Article

COLORIMETRIC METHOD, BASED ON THE CAROTENE CONTENT, FOR THE ESTIMATION OF THE PERCENTAGE OF SOLIDS IN BUTTERFAT WITH CRYSTALS = METHODE COLORIMETRIQUE BASEE SUR LA TENEUR EN CAROTENE POUR L'EVALUATION DE L'EXTRAIT SEC DE LA MATIERE GRASSE DU BEURRE CRISTALLISEESCHAAP JE; RUTTEN GAM.1974; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1974; VOL. 28; NO 3-4; PP. 166-174; ABS. NEERL.; BIBL. 11 REF.Article

PRODUCTION OF MILK WITH A HIGH CONTENT OF POLYUNSATURATED FATTY ACIDS. II. FATTY ACID COMPOSITION OF MILK IN RELATION TO THE QUALITY OF PASTEURIZED MILK, BUTTER AND CHEESE.BADINGS HT; TAMMINGA S; SCHAAP JE et al.1976; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1976; VOL. 30; NO 2; PP. 118-131; ABS. NEERL.; BIBL. 13 REF.Article

AN ANALYTICAL STUDY OF FRACTIONS OBTAINED BY STEPWISE COOLING OF MELTED MILK FAT. 2. RESULTS. = ANALYSE DES FRACTIONS OBTENUES PAR REFROIDISSEMENT FRACTIONNE DE LA MATIERE GRASSE DE LAIT FONDUE. 2. RESULTATSBADINGS HT; SCHAAP JE; DEJONG C et al.1983; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1983; VOL. 38; NO 3; PP. 150-156; ABS. GER; BIBL. 8 REF.; 4 FIG./8 TABL.Article

AN ANALYTICAL STUDY OF FRACTIONS OBTAINED BY STEPWISE COOLING OF MELTED MILK FAT. 1. METHODOLOGY = ETUDE ANALYTIQUE DES FRACTIONS OBTENUES PAR REFROIDISSEMENT PROGRESSIF DE LA MATIERE GRASSE FONDUE DU LAIT. 1. METHODOLOGIEBADINGS HT; SCHAAP JE; DE JONG C et al.1983; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1983; VOL. 38; NO 2; PP. 95-97; ABS. GER; BIBL. 14 REF.; 1 FIG.Article

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