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The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity : A case study with Lactobacillus sakei 10AVERMEIREN, L; DEVLIEGHERE, F; VANDEKINDEREN, I et al.Meat science. 2006, Vol 74, Num 3, pp 532-545, issn 0309-1740, 14 p.Article

Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentrationVAN BREE, I; BAETENS, J. M; SAMAPUNDO, S et al.Food chemistry. 2012, Vol 134, Num 1, pp 207-214, issn 0308-8146, 8 p.Article

Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxideVANDEKINDEREN, I; DEVLIEGHERE, F; VAN CAMP, J et al.International journal of food microbiology. 2009, Vol 131, Num 2-3, pp 138-144, issn 0168-1605, 7 p.Article

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