SYMPOSIUM CONTRIBUTION Mozzarella cheese: 40 years of scientific advancement.
- Published in:
- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 85, doi. 10.1111/j.1471-0307.2004.00137.x
- By:
- Publication type:
- Article
Works matching IS 1364727X AND DT 2004 AND VI 57 AND IP 2/3
Results: 13
1
2
SYMPOSIUM CONTRIBUTION Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides.
- Published in:
- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 173, doi. 10.1111/j.1471-0307.2004.00139.x
- By:
- Publication type:
- Article
3
SYMPOSIUM CONTRIBUTION A biological perspective on the structure and function of caseins and casein micelles.
- Published in:
- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 121, doi. 10.1111/j.1471-0307.2004.00141.x
- By:
- Publication type:
- Article
4
SYMPOSIUM CONTRIBUTION Heat stability of milk.
- Published in:
- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 111, doi. 10.1111/j.1471-0307.2004.00143.x
- By:
- Publication type:
- Article
5
SYMPOSIUM CONTRIBUTION Cultured dairy products: an overview of their gelation and texture properties.
- Published in:
- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 77, doi. 10.1111/j.1471-0307.2004.00142.x
- By:
- Publication type:
- Article
6
SYMPOSIUM CONTRIBUTION Dairy enzymology.
- Published in:
- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 153, doi. 10.1111/j.1471-0307.2004.00144.x
- By:
- Publication type:
- Article
7
SYMPOSIUM CONTRIBUTION Salting and the role of salt in cheese.
- Published in:
- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 99, doi. 10.1111/j.1471-0307.2004.00145.x
- By:
- Publication type:
- Article
8
SYMPOSIUM CONTRIBUTION Cheese technology.
- Published in:
- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 91, doi. 10.1111/j.1471-0307.2004.00146.x
- By:
- Publication type:
- Article
9
SYMPOSIUM CONTRIBUTION Biochemistry of cheese ripening.
- Published in:
- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 127, doi. 10.1111/j.1471-0307.2004.00147.x
- By:
- Publication type:
- Article
10
40 years of dairy chemistry.
- Published in:
- 2004
- By:
- Publication type:
- Other
11
SYMPOSIUM CONTRIBUTION The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening.
- Published in:
- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 145, doi. 10.1111/j.1471-0307.2004.00150.x
- By:
- Publication type:
- Article
12
Editorial.
- Published in:
- 2004
- By:
- Publication type:
- Editorial
13
Obituary.
- Published in:
- 2004
- By:
- Publication type:
- Obituary