Effects of salting method and storage time on composition and quality of feta cheese.
- Published in:
- International Journal of Dairy Technology, 1996, v. 49, n. 4, p. 113, doi. 10.1111/j.1471-0307.1996.tb02502.x
- By:
- Publication type:
- Article
Works matching IS 1364727X AND DT 1996 AND VI 49 AND IP 4
Results: 6
1
2
The differential enumeration of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilus in yogurt and labneh using an improved whey medium.
- Published in:
- International Journal of Dairy Technology, 1996, v. 49, n. 4, p. 103, doi. 10.1111/j.1471-0307.1996.tb02500.x
- By:
- Publication type:
- Article
3
The shelf-life of dairy products: 4. Intermediate and long life dairy products.
- Published in:
- International Journal of Dairy Technology, 1996, v. 49, n. 4, p. 119, doi. 10.1111/j.1471-0307.1996.tb02503.x
- By:
- Publication type:
- Article
4
ERRATUM.
- Published in:
- International Journal of Dairy Technology, 1996, v. 49, n. 4, p. 125, doi. 10.1111/j.1471-0307.1996.tb02504.x
- Publication type:
- Article
5
Effect of nisin and high temperature pasteurization on the shelf-life of whole milk.
- Published in:
- International Journal of Dairy Technology, 1996, v. 49, n. 4, p. 99, doi. 10.1111/j.1471-0307.1996.tb02499.x
- By:
- Publication type:
- Article
6
Estimating the degree of heat treatment given to milk.
- Published in:
- International Journal of Dairy Technology, 1996, v. 49, n. 4, p. 109, doi. 10.1111/j.1471-0307.1996.tb02501.x
- By:
- Publication type:
- Article