EVALUATION OF MILKOXAN 104 INFRARED MILK ANALYZERVAN DE VOORT FR.1980; J.-ASSOC. OFF. ANAL. CHEM.; ISSN 0004-5756; USA; DA. 1980; VOL. 63; NO 5; PP. 973-980; BIBL. 9 REF.Article

EVALUATION OF CH STRETCH MEASUREMENT FOR ESTIMATION OF FAT IN AQUEOUS FAT EMULSIONS USING INFRARED SPECTROSCOPY. = EVALUATION DE LA MESURE DE VIBRATION DE VALENCE DE LA LIAISON CH POUR LE DOSAGE DE LA MATIERE GRASSE DANS DES EMULSIONS EAU-MATIERE GRASSE, PAR SPECTROSCOPIE IR.MILLS BL; VAN DE VOORT FR.1982; JOURNAL-ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS; ISSN 0004-5756; USA; DA. 1982; VOL. 65; NO 6; PP. 1357-1361; BIBL. 17 REF.; 1 FIG./2 TABL.Article

COMPARISON OF THE DIRECT AND INDIRECT WIDE-LINE NUCLEAR MAGNETIC RESONANCE METHODS FOR DETERMINING SOLID FAT CONTENTMILLS BL; VAN DE VOORT FR.1981; J. AM. OIL CHEM. SOC.; ISSN 0003-021X; USA; DA. 1981; VOL. 58; NO 7; PP. 776-778; BIBL. 16 REF.Article

DETERMINATION OF SOLID FAT INDEX OF FATS AND OILS USING THE ANTON PAAR DENSITY METERMILLS BL; VAN DE VOORT FR.1981; J. AM. OIL CHEM. SOC.; ISSN 0003-021X; USA; DA. 1981; VOL. 58; NO 5; PP. 618-621; BIBL. 7 REF.Article

DETERMINATION OF ADDED WATER AND BOVINE MILK TO CAPRINE MILK = DETERMINATION DES ADDITIONS D'EAU ET DE LAIT DE VACHE AU LAIT DE CHEVRESZIJARTO L; VAN DE VOORT FR.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 3; PP. 620-623; BIBL. 5 REF.; 3 FIG./2 TABL.Article

MOJONNIER METHOD AS REFERENCE FOR INFRARED DETERMINATION OF FAT IN MEAT PRODUCTS = LA METHODE DE MOJONNIER COMME METHODE DE REFERENCE POUR LA DETERMINATION AUX INFRAROUGES DES LIPIDES DANS LES PRODUITS CARNESMILLS BL; VAN DE VOORT FR; USBORNE WR et al.1983; JOURNAL-ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS; ISSN 0004-5756; USA; DA. 1983; VOL. 66; NO 4; PP. 1048-1050; BIBL. 6 REF.; 1 FIG./1 TABL.Article

EFFECT OF MICROWAVE TREATMENT ON THE MICROSTRUCTURE OF DEHULLED RAPESEEDMAHESHWARI PN; STANLEY DW; VAN DE VOORT FR et al.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 381-384; BIBL. 10 REF.Article

MOLECULAR WEIGHT DISTRIBUTION OF INTERACTING PROTEINS CALCULATED BY MULTIPLE REGRESSION ANALYSIS FROM SEDIMENTATION EQUILIBRIUM DATA: AN INTERPRETATION OF ALPHA _S1-KAPPA -CASEIN INTERACTIONVAN DE VOORT FR; CHING YUNG MA; NAKAI S et al.1979; ARCH. BIOCHEM. BIOPHYS.; USA; DA. 1979; VOL. 195; NO 2; PP. 596-606; BIBL. 36 REF.Article

PHYSICOCHEMICAL CHANGES IN CORNSTARCH AS A FUNCTION OF EXTRUSION VARIABLES = MODIFICATIONS PHYSICOCHIMIQUES DE L'AMIDON DE MAIS EN FONCTION DES PARAMETRES D'EXTRUSIONOWUSU ANSAH J; VAN DE VOORT FR; STANLEY DW et al.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 4; PP. 319-324; BIBL. 20 REF.; 5 FIG./3 TABL.Article

THE HEAT STABILITY OF ALLYL GLUCOSINOLATE (SINIGRIN) IN AQUEOUS AND MODEL SYSTEMSMAHESHWARI PN; STANLEY DW; VAN DE VOORT FR et al.1980; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1980; VOL. 13; NO 1; PP. 28-32; BIBL. 20 REF.Article

BANKU: ITS DEGREE OF GELATINIZATION AND DEVELOPMENT OF A QUICK COOKING PRODUCTOWUSU ANSAH J; VAN DE VOORT FR; BEDIAKO AMOA B et al.1980; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1980; VOL. 13; NO 3; PP. 131-134; BIBL. 8 REF.Article

EFFECT OF EXTRUSION VARIABLES ON PRODUCT MOISTURE AND EXTRUSION CRYSTALLINITY OF CORN STARCH. = EFFET DES VARIABLES D'EXTRUSION SUR L'HUMIDITE DU PRODUIT ET LA CRISTALLINITE D'EXTRUSION DE L'AMIDON DE MAIS.OWUSU ANSAH J; VAN DE VOORT FR; STANLEY DW et al.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 257-261; ABS. FRE; BIBL. 8 REF.; 3 FIG./4 TABL.Article

MICROWAVE TREATMENT OF DEHULLED RAPESEED TO INACTIVATE MYROSINASE AND ITS EFFECT ON OIL AND MEAL QUALITYMAHESHWARI PN; STANLEY DW; VAN DE VOORT FR et al.1980; J. AMER. OIL CHEMISTS' SOC.; USA; DA. 1980; VOL. 57; NO 7; PP. 194-199; BIBL. 38 REF.Article

DETERMINATION OF STARCH GELATINIZATION BY X-RAY DIFFRACTOMETRYOWUSU ANSAH J; VAN DE VOORT FR; STANLEY DW et al.1982; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 3; PP. 167-171; BIBL. 15 REF.Article

AUTOMATED READING AND RECORDING OF SENSORY DATA FOR SEMI-STRUCTURED SCALESVAN DE VOORT FR; MILLER H; ASHTON GC et al.1981; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL; ISSN 0315-5463; CAN; DA. 1981; VOL. 14; NO 3; PP. 220-223; ABS. FRE; BIBL. 5 REF.Article