Table of Contents | April-June 2000
Contents
♦ Irena Rogelj
Foreword
Food Technology and Biotechnology 38 (2) 81–82 (2000)
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♦ Maruša Debeljak, Simona Sušnik, Tamara Miloševič-Berlič,
Juan F. Medrano and Peter Dovč
Gene Technology and Milk Production Abstract
Food Technology and Biotechnology 38 (2) 83–89 (2000)
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♦ Johann Buchberger and Peter Dovc
Lactoprotein Genetic Variants in Cattle and Cheese
Making Ability
Food Technology and Biotechnology 38 (2) 91–98 (2000)
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♦ Javier Solorza-Feria
Effect of Cd2+ Cation on the Rheological Profile of a
Model Soft Cheese
Food Technology and Biotechnology 38 (2) 99–104 (2000)
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♦ Luc De Vuyst
Technology Aspects Related to the Application of
Functional Starter Cultures
Food Technology and Biotechnology 38 (2) 105–112 (2000)
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♦ Blaženka Kos, Jagoda Šušković, Jadranka Goreta
and Srećko Matošić
Effect of Protectors on the Viability of Lactobacillus acidophilus M92
in Simulated Gastrointestinal Conditions
Food Technology and Biotechnology 38 (2) 121–127 (2000)
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♦ Graziella Montanari, Carlo Zambonelli, Luigi Grazia, Marzia Benevelli
and Cristiana Chiavari
Release of β-galactosidase from Lactobacilli
Food Technology and Biotechnology 38 (2) 129–133 (2000)
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♦ Karmen Godič Torkar and Sonja Smole Možina
Differentiation of Bacillus cereus Isolates from Milk and
Milk Products with Biochemical, Immunological, AP-PCR and
PCR-RFLP Methods
Food Technology and Biotechnology 38 (2) 135–142 (2000)
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♦ Irena Rogelj
Milk, Dairy Products, Nutrition and Health
Food Technology and Biotechnology 38 (2) 143–147 (2000)
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♦ Nataša Fidler and Karl Salobir
Polyunsaturated Fatty Acid Composition of Human Colostrum
Lipids in Slovenia: Regional Differences
Food Technology and Biotechnology 38 (2) 149–153 (2000)
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♦ Vesna Cerkvenik, Darinka Zdenka Doganoc and Jurij Jan
Evidence of Some Trace Elements, Organochlorine Pesticides
and PCBs in Slovenian Cow’s Milk
Food Technology and Biotechnology 38 (2) 155–160 (2000)
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