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INTERNATIONAL DAIRY JOURNAL
Manuscript Submissions
As of 19 September 2007, manuscripts for International Dairy Journalshould be submitted via the new Elsevier Electronic Submission (EES) site: External link http://ees.elsevier.com/inda. Visit this site for instructions on how to submit your manuscript
Special issues & Supplements
Sort listing by:
Volume
(Guest) editor
(13 special issues and supplements)
(Guest)editorsVolume & journal title
T. Coolbear, V.L. Crow, G.P. Davey et al.
Volume 5, Number 8:
International Dairy Lactic Acid Bacteria Conference
C.G. de Kruif, R.J. Siezen
Volume 8, Number 3:
NIZO 50th Anniversary
J. Delcour, L. De Vuyst, C. Shortt
Volume 9, Number 1:
Recombinant Dairy Starters, Probiotics, and Prebiotics: Scientific, Technological, and Regulatory Challenges
D.S. Horne, J. Leaver, D.D. Muir
Volume 9, Number 3/6:
Caseins and Caseinates: Structures, Interactions, Networks
T.R. Klaenhammer, J.F. Connolly, R.J. FitzGerald et al.
Volume 8, Number 5/6:
Functional Foods: Designer Foods for the Future
L. de Vuyst, U. Kulozik, C. van der Horst, T. van Vliet, P. Zoon
Volume 13 Number 8:
3rd NIZO Dairy Conference - Dynamics of Texture, Process and Perception (Part 1)
( 144 pages )
L. De Vuyst, U. Kulozik, C. van der Horst, T. van Vliet, P. Zoon
Volume 14, Number 4:
3rd NIZO Dairy Conference - Dynamics of Texture, Process and Perception (Part 2)
L. DeVuyst and V.M. Marshall
Volume 11 Number 9:
First Symposium on Exopolysaccharides from Lactic Acid Bacteria: from Fundamentals to Applications
( 110 pages )
M. Boland
Volume 12, Number 4:
Papers from the Australia-New Zealand Milk Proteins Workshop, 2001
( 110 pages )
M. Paulsson, T. Nylander, P. Dejmek et al.
Volume 8, Number 2:
Molecular Basis for the Aggregation, Denaturation, Gelation and Surface Activity of Whey Proteins
N.P. Shah, H. Rohm, T. Vasiljevic
Volume 17, Number 11:
Rheology and Structure of Fermented Milk
( 114 )
T. Abee, J.-C. Gripon, L. Herman, J. Hugenholtz, R. van der Meer
Volume 12, Numbers 2-3:
NIZO Dairy Conference on Food Microbes 2001 (Ede, The Netherlands)
( 208 pages )
Y. Ardö and P. Kelly
Volume 11 Numbers 4-7:
Cheese Ripening and Technology
( 394 pages )
International Dairy Journal
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