Book Review.
- Published in:
- 2003
- By:
- Publication type:
- Book Review
Works matching IS 1364727X AND DT 2003 AND VI 56 AND IP 3
Results: 12
1
2
Rheological properties of reduced lactose whey dispersions.
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 157, doi. 10.1046/j.1471-0307.2003.00096.x
- By:
- Publication type:
- Article
3
Microbial flora of technological interest in raw ovine milk during 6°C storage.
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 143, doi. 10.1046/j.1471-0307.2003.00091.x
- By:
- Publication type:
- Article
4
Market segmentation of cheese consumers: an approach using consumer's attitudes, purchase behaviour and sociodemographic variables.
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 149, doi. 10.1046/j.1471-0307.2003.00092.x
- By:
- Publication type:
- Article
5
Recent developments in antibody-based analytical methods for the differentiation of milk from different species.
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 133, doi. 10.1046/j.1471-0307.2003.00095.x
- By:
- Publication type:
- Article
6
Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures.
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 163, doi. 10.1046/j.1471-0307.2003.00098.x
- By:
- Publication type:
- Article
7
Is the taste of British milk chocolate different?
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 139, doi. 10.1046/j.1471-0307.2003.00099.x
- By:
- Publication type:
- Article
8
Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese).
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 171, doi. 10.1046/j.1471-0307.2003.00100.x
- By:
- Publication type:
- Article
9
Some properties of set yoghurt made from caprine milk and bovine–caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder.
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 177, doi. 10.1046/j.1471-0307.2003.00101.x
- By:
- Publication type:
- Article
10
Influence of different culturing conditions on kefir grain increase.
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 183, doi. 10.1046/j.1471-0307.2003.00104.x
- By:
- Publication type:
- Article
11
Obituary.
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 190, doi. 10.1046/j.1471-0307.2003.00110.x
- By:
- Publication type:
- Article
12
The Fonterra Research Centre.
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 127, doi. 10.1046/j.1471-0307.2003.00111.x
- By:
- Publication type:
- Article