AAAAAA

   
Results: 1-9 |
Results: 9
CHARACTERISTICS AND DESCRIPTION OF BORARLBERGER BERGKASE - 5 - PROTEOLYSIS
Authors: GINZINGER W JAROS D MAYER HK RIEDLERHELLRIGL M ROCKENBAUER C ROHM H TSCHAGER E
Citation: W. Ginzinger et al., CHARACTERISTICS AND DESCRIPTION OF BORARLBERGER BERGKASE - 5 - PROTEOLYSIS, Milchwissenschaft, 53(6), 1998, pp. 320-324
EVALUATION OF PROTEOLYSIS IN PARMESAN CHEESE USING ELECTROPHORESIS AND HPLC
Authors: MAYER HK ROCKENBAUER C MLCAK H
Citation: Hk. Mayer et al., EVALUATION OF PROTEOLYSIS IN PARMESAN CHEESE USING ELECTROPHORESIS AND HPLC, Le Lait, 78(4), 1998, pp. 425-438
COMPOSITE MILK PROTEIN PHENOTYPES IN RELATION TO COMPOSITION AND CHEESE-MAKING PROPERTIES OF MILK
Authors: MAYER HK ORTNER M TSCHAGER E GINZINGER W
Citation: Hk. Mayer et al., COMPOSITE MILK PROTEIN PHENOTYPES IN RELATION TO COMPOSITION AND CHEESE-MAKING PROPERTIES OF MILK, International dairy journal, 7(5), 1997, pp. 305-310
DETERMINATION OF THE PERCENTAGES OF COWS, EWES AND GOATS MILK IN CHEESE BY ISOELECTRIC-FOCUSING AND CATION-EXCHANGE HPLC OF GAMMA-CASEINS AND PARA-KAPPA-CASEINS
Authors: MAYER HK HEIDLER D ROCKENBAUER C
Citation: Hk. Mayer et al., DETERMINATION OF THE PERCENTAGES OF COWS, EWES AND GOATS MILK IN CHEESE BY ISOELECTRIC-FOCUSING AND CATION-EXCHANGE HPLC OF GAMMA-CASEINS AND PARA-KAPPA-CASEINS, International dairy journal, 7(10), 1997, pp. 619-628
QUALITY-CONTROL OF GRATED PARMESAN PRODUCTS USING AN ELECTROPHORETIC RIPENING INDEX
Authors: MAYER HK
Citation: Hk. Mayer, QUALITY-CONTROL OF GRATED PARMESAN PRODUCTS USING AN ELECTROPHORETIC RIPENING INDEX, Milchwissenschaft, 52(8), 1997, pp. 443-448
MILK PROTEIN POLYMORPHISM IN AUSTRIAN DAIRY-CATTLE BREEDS
Authors: MAYER HK MARCHLER A PROHASKA C NORZ R
Citation: Hk. Mayer et al., MILK PROTEIN POLYMORPHISM IN AUSTRIAN DAIRY-CATTLE BREEDS, Milchwissenschaft, 52(7), 1997, pp. 366-369
EFFECTS OF WATER ADDITION ON COMPOSITION AND FRACTURE PROPERTIES OF EMMENTALER CHEESE
Authors: JAROS D GINZINGER W TSCHAGER E MAYER HK ROHM H
Citation: D. Jaros et al., EFFECTS OF WATER ADDITION ON COMPOSITION AND FRACTURE PROPERTIES OF EMMENTALER CHEESE, Le Lait, 77(4), 1997, pp. 467-477
ELECTROPHORETIC RIPENING INDEX FOR THE EVALUATION OF PROTEOLYSIS AND THE DEDUCTION OF THE AGE OF PARMESAN CHEESE
Authors: MAYER HK
Citation: Hk. Mayer, ELECTROPHORETIC RIPENING INDEX FOR THE EVALUATION OF PROTEOLYSIS AND THE DEDUCTION OF THE AGE OF PARMESAN CHEESE, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 202(6), 1996, pp. 465-470
APOPTOSIS ACCOMPANIES A CHANGE IN THE PHENOTYPIC DISTRIBUTION AND FUNCTIONAL-CAPACITY OF MURINE BONE-MARROW B-CELLS CHRONICALLY EXPOSED TO PREDNISOLONE
Authors: VOETBERG BJ GARVY BA MAYER HK KING LE FRAKER PJ
Citation: Bj. Voetberg et al., APOPTOSIS ACCOMPANIES A CHANGE IN THE PHENOTYPIC DISTRIBUTION AND FUNCTIONAL-CAPACITY OF MURINE BONE-MARROW B-CELLS CHRONICALLY EXPOSED TO PREDNISOLONE, Clinical immunology and immunopathology, 71(2), 1994, pp. 190-198
Risultati: 1-9 |