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Volume 5, Issue 3

Food Biotechnology

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Food Biotechnology, Volume 5, Issue 3 (1991)

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Food Biotechnology, Volume 5, Issue 3 (1991)

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Proceedings of the Symposium on Biotechnology for the Sate and Wholesome Foods

Miscellany

Editor's note

Dietrich Knorr

Page: 5

Published online: 09 Dec 2009

CitationforEditor's note | PDF (44.9 KB)

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Original Articles

Article

The role of biotechnology in the manufacturing of wholesome natural ripened cheese

J. Kloosterman

Pages: 207-215

Published online: 09 Dec 2009

AbstractforThe role of biotechnology in the manufacturing of wholesome natural ripened cheese | References | PDF (382.6 KB)

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Article

Prospects for genetic modification of the composition of edible oils from higher plants

C.R. Somerville

Pages: 217-228

Published online: 09 Dec 2009

AbstractforProspects for genetic modification of the composition of edible oils from higher plants | References | PDF (576 KB)

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Article

Raw materials: Introducting pest resistance in plants to create “green”; raw materials

W. J. Stiekema

Pages: 229-237

Published online: 09 Dec 2009

AbstractforRaw materials: Introducting pest resistance in plants to create “green”; raw materials | References | PDF (432.2 KB)

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Article

Enzymology of cheese ripening

P.F. Fox & J. Law

Pages: 239-262

Published online: 09 Dec 2009

AbstractforEnzymology of cheese ripening | References | PDF (1.2 MB)

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Article

From casein to cheese: The role of Lactococcus lactis

W.N. Konings, E.J. Smid, H. Laan & A.J.M. Driessen

Pages: 263-277

Published online: 09 Dec 2009

AbstractforFrom casein to cheese: The role of Lactococcus lactis | References | PDF (543.5 KB)

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Article

Industrial evolution of fermented foods

Brian J. B. Wood

Pages: 279-291

Published online: 09 Dec 2009

AbstractforIndustrial evolution of fermented foods | References | PDF (684.2 KB)

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Article

Fermentation of non‐dairy foods

Walter P. Hammes

Pages: 293-303

Published online: 09 Dec 2009

AbstractforFermentation of non‐dairy foods | References | PDF (460.6 KB)

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Article

Bacteriocins, their role in developing natural products

J.D. Marugg

Pages: 305-312

Published online: 09 Dec 2009

AbstractforBacteriocins, their role in developing natural products | References | PDF (344.4 KB)

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Article

Biotechnology and the quality assurance of foods

Jos Huis in't Veld & Harmen Hofstra

Pages: 313-322

Published online: 09 Dec 2009

AbstractforBiotechnology and the quality assurance of foods | References | PDF (565.9 KB)

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Article

Biotechnology of lactic acid bacteria: An european perspective

A Aguilar

Pages: 323-330

Published online: 09 Dec 2009

AbstractforBiotechnology of lactic acid bacteria: An european perspective | References | PDF (384.5 KB)

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Article

Public acceptance of foods from biotechnology

A.H. Schölten, M.H. Feenstra & A.M. Hamstra

Pages: 331-345

Published online: 09 Dec 2009

AbstractforPublic acceptance of foods from biotechnology | References | PDF (731.5 KB)

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Article

Biotechnology for safe and wholesome foods

C.T. Verrips

Pages: 347-364

Published online: 09 Dec 2009

AbstractforBiotechnology for safe and wholesome foods | References | PDF (843.3 KB)

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Miscellany

Editorial board

Page: ebi

Published online: 09 Dec 2009

CitationforEditorial board | PDF (35.7 KB)

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Food Biotechnology (Vol.5, Iss.3, 1991)

Proceedings of the Symposium on Biotechnology for the Sate and Wholesome Foods

Proceedings of the Symposium on Biotechnology for the Sate and Wholesome Foods

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