Milk proteins as food ingredients.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 2, p. 41, doi. 10.1046/j.1471-0307.2001.00014.x
- By:
- Publication type:
- Article
Works matching IS 1364727X AND DT 2001 AND VI 54 AND IP 2
Results: 6
1
2
Combined effect of whey protein and a<sub>S1</sub>-casein genotype on the heat stability of goat milk.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 2, p. 64, doi. 10.1046/j.1471-0307.2001.00002.x
- By:
- Publication type:
- Article
3
Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes’ milk.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 2, p. 69, doi. 10.1046/j.1471-0307.2001.00010.x
- By:
- Publication type:
- Article
4
Milk fats as ingredients.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 2, p. 56, doi. 10.1046/j.1471-0307.2001.00015.x
- By:
- Publication type:
- Article
5
Milk sugars and minerals as ingredients.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 2, p. 61, doi. 10.1046/j.1471-0307.2001.00016.x
- By:
- Publication type:
- Article
6
Waste water treatment in the dairy industry.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 2, p. 78, doi. 10.1046/j.1471-0307.2001.00018.x
- By:
- Publication type:
- Article