Found: 8
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Traditional Balkan fermented milk products.
- Published in:
- Engineering in Life Sciences, 2018, v. 18, n. 11, p. 807, doi. 10.1002/elsc.201800050
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- Article
Rheological properties of probiotic yoghurts with phytosterol ester.
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- Ukrainian Food Journal, 2015, v. 4, n. 3, p. 440
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- Article
Application of functional additives in ice cream production.
- Published in:
- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 12
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- Article
A comparative study of thresholding algorithms for cut surface evaluation of Bulgarian white cow cheese in brine.
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- Scientific Works of UFT - Plovdiv, 2019, v. 66, p. 136
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- Article
AUTOMATIC MOLD ANALYSIS IN BLUE CHEESE.
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- Journal of Hygienic Engineering & Design, 2022, v. 39, p. 252
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- Article
POSSIBILITIES FOR BEATEN CHEESE CUT SURFACE EVALUATION USING IMAGES PROCESSING.
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- Journal of Hygienic Engineering & Design, 2021, v. 34, p. 60
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- Article
APPLICATION OF THRESHOLDING ALGORITHMS IN BLUE CHEESE CUT SURFACE EVALUATION.
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- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 22
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- Article
PROBIOTIC YOGHURTS FROM ULTRAFILTERED CONCENTRATED MILK.
- Published in:
- Acta Universitatis Cinbinesis, Series E : Food Technology, 2015, v. 19, n. 2, p. 51, doi. 10.1515/aucft-2015-0014
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- Article