P. Koning

发表

Genetic polymorphism of K-casein and ß-lactoglobulin in relation to milk composition and processing properties.

H. Bovenhuis, G. Berg, J. Escher, 1992 .

Genetic variants of αs1-casein; Amino acid composition of the variants B, C and BC

P. Koning, P. J. V. Rooijen, 1965 .

Age-thinning and gelation in unconcentrated and concentrated UHT-sterilized skim milk. Effect of native milk proteinase

F. Driessen, H. Rollema, P. Koning, 1985 .

Aspects of the formation of lysinoalanine in milk and milk products

P. Koning, P. J. V. Rooijen, 1982, Journal of Dairy Research.

Fractionation and Some Properties of κ-Casein Variants

P. Both, D. Schmidt, P. Koning, 1966 .

Comparison of proteolysis in a low-fat semi-hard type of cheese manufactured by standard and by ultrafiltration techniques

P. Both, P. Koning, R. D. Boer, 1981 .

Process conditions affecting age-thickening and gelation of sterilized canned evaporated milk

F. Driessen, P. Koning, J. N. Wit, 1992 .

Estimation of whey protein in casein co-precipitate or in mixtures with milk powder by use of a modified ninhydrin reaction.

P. Koning, P. J. V. Rooijen, 1970 .

Gouda cheesemaking with purified calf chymosin and microbially produced chymosin.

G. Berg, P. Koning, 1990 .

Location of amino acid differences in the genetic variants of μ-casein A and B

A. Kok, P. Koning, P. J. V. Rooijen, 1966 .

Amino-acid Composition of αs1-Casein D

P. Koning, P. J. V. Rooijen, 1967, Nature.

Coagulating enzymes in cheese making

P. Koning, 1978 .

Identification of different types of rennet by means of isoelectric focusing

P. Koning, J. Draaisma, 1973 .