Predicting safety and quality parameters for UHT-processed milks.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 3, p. 111, doi. 10.1046/j.1364-727X.2001.00021.x
- By:
- Publication type:
- Article
Works matching IS 1364727X AND DT 2001 AND VI 54 AND IP 3
Results: 6
1
2
Effect of packaging under vacuum or under nitrogen on the keeping quality of Danedar khoa.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 3, p. 107, doi. 10.1046/j.1364-727X.2001.00020.x
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- Publication type:
- Article
3
Effect of milk source on the rheological properties of yogurt during the gelation process.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 3, p. 89, doi. 10.1046/j.1364-727X.2001.00012.x
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- Publication type:
- Article
4
The sensory characteristics of different types of halloumi cheese as perceived by tasters of different ages.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 3, p. 94, doi. 10.1046/j.1364-727X.2001.00013.x
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- Publication type:
- Article
5
Changes in the microflora of manouri, a traditional Greek whey cheese, during storage.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 3, p. 100, doi. 10.1046/j.1364-727X.2001.00017.x
- By:
- Publication type:
- Article
6
Milk ingredients as nutraceuticals.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 3, p. 81, doi. 10.1046/j.1364-727X.2001.00019.x
- By:
- Publication type:
- Article