Book Review.
- Published in:
- 2005
- By:
- Publication type:
- Book Review
Works matching IS 1364727X AND DT 2005 AND VI 58 AND IP 3
Results: 13
1
2
Book Review.
- Published in:
- 2005
- By:
- Publication type:
- Book Review
3
Investigation of the impact of simulated commercial centrifugation and microfiltration conditions on levels of Mycobacterium avium ssp. paratuberculosis in milk.
- Published in:
- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 138, doi. 10.1111/j.1471-0307.2005.00201.x
- By:
- Publication type:
- Article
4
Book Review.
- Published in:
- 2005
- By:
- Publication type:
- Book Review
5
Loss of available lysine during processing of different dulce de leche formulations.
- Published in:
- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 164, doi. 10.1111/j.1471-0307.2005.00202.x
- By:
- Publication type:
- Article
6
Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate.
- Published in:
- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 169, doi. 10.1111/j.1471-0307.2005.00203.x
- By:
- Publication type:
- Article
7
Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milk.
- Published in:
- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 158, doi. 10.1111/j.1471-0307.2005.00204.x
- By:
- Publication type:
- Article
8
Commercially important characteristics of Turkish origin domestic strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus.
- Published in:
- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 150, doi. 10.1111/j.1471-0307.2005.00206.x
- By:
- Publication type:
- Article
9
Manufacturing, properties and shelf life of labneh: a review.
- Published in:
- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 129, doi. 10.1111/j.1471-0307.2005.00205.x
- By:
- Publication type:
- Article
10
Disruption of fat globules during concentration of whole milk in a pilot scale multiple-effect evaporator.
- Published in:
- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 143, doi. 10.1111/j.1471-0307.2005.00207.x
- By:
- Publication type:
- Article
11
Bioavailability of calcium and physicochemical properties of calcium-fortified buffalo milk.
- Published in:
- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 185, doi. 10.1111/j.1471-0307.2005.00208.x
- By:
- Publication type:
- Article
12
The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ewe's milk.
- Published in:
- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 174, doi. 10.1111/j.1471-0307.2005.00209.x
- By:
- Publication type:
- Article
13
The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture.
- Published in:
- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 180, doi. 10.1111/j.1471-0307.2005.00210.x
- By:
- Publication type:
- Article