Authors:
BACHMANN HP
BANKS J
BERESFORD T
BUTIKOFER U
GRAPPIN R
LAVANCHY P
LINDBLAD O
MCNULTY D
MCSWEENEY PLH
SKEIE S
Citation: Hp. Bachmann et al., INTERLABORATORY COMPARISON OF CHEESE-MAKING TRIALS - MODEL CHEESES MADE FROM RAW, PASTEURIZED AND MICROFILTERED MILKS, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 585-593
Authors:
WESTPHAL D
PIWERNETZ K
GALLEGO MR
STORMS F
MASSIBENEDETTI M
LANDGRAF R
DELEIVA A
KLEINEBREIL L
STAEHRJOHANSEN K
PORTA M
SKEIE S
FAHLEN M
HARDTSTREMAYR E
Citation: D. Westphal et al., DIABCARE Q-NET - IMPLEMENTATION RESULTS, Diabetologia, 41, 1998, pp. 984-984
Authors:
SKEIE S
NARVHUS JA
ARDO Y
THORVALDSEN K
ABRAHAMSEN RK
Citation: S. Skeie et al., THE EFFECT OF REDUCED SALT CONTENT ON THE FUNCTION OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI IN RINDLESS LOW-FAT CHEESE, Le Lait, 77(5), 1997, pp. 575-585
Authors:
SIMS RV
HAUSER RJ
ADEWALE AO
MAISLIN G
SKEIE S
LAVIZZOMOUREY RJ
RUBIN H
Citation: Rv. Sims et al., ACUTE GASTROENTERITIS IN 3 COMMUNITY-BASED NURSING-HOMES, The journals of gerontology. Series A, Biological sciences and medical sciences, 50(5), 1995, pp. 252-256
Citation: S. Skeie et al., ADDITION OF LIPOSOME-ENCAPSULATED ENZYMES SP446 AND FLAVOURZYME TO LOW-FAT (10-PERCENT FAT) GOUDA-TYPE CHEESE, Milchwissenschaft, 50(3), 1995, pp. 134-138
Citation: S. Skeie et al., INFLUENCE OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI ON THE QUALITY OF LOW-FAT GOUDA-TYPE CHEESE, Journal of Dairy Research, 62(1), 1995, pp. 131-139