Quality Management at Farm Level/Code of Good Hygienic Practices for Milking with Automatic Milking Systems.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
Works matching IS 1364727X AND DT 2006 AND VI 59 AND IP 1
Results: 18
1
2
Handbook of Flavor Characterization.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
3
Advances in Fractionation and Separation: Processes for Novel Dairy Applications.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
4
Managing Food Industry Waste.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
5
Emulsifiers in Food Technology.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
6
Influence of added lyophilized butter serum on the heat stability of unconcentrated and concentrated bovine milk.
- Published in:
- International Journal of Dairy Technology, 2006, v. 59, n. 1, p. 18, doi. 10.1111/j.1471-0307.2006.00237.x
- By:
- Publication type:
- Article
7
The World Dairy Situation.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
8
Cheese Rheology and Texture.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
9
Essential Guide to Food Additives.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
10
Food Safety Objective (FSO) and Performance Objective/Heat Resistance of Pathogenic Organisms.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
11
Moisture sorption characteristics of mango–soy-fortified yogurt powder.
- Published in:
- International Journal of Dairy Technology, 2006, v. 59, n. 1, p. 22, doi. 10.1111/j.1471-0307.2006.00215.x
- By:
- Publication type:
- Article
12
Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt.
- Published in:
- International Journal of Dairy Technology, 2006, v. 59, n. 1, p. 8, doi. 10.1111/j.1471-0307.2006.00216.x
- By:
- Publication type:
- Article
13
The use of transglutaminase in dairy products.
- Published in:
- International Journal of Dairy Technology, 2006, v. 59, n. 1, p. 1, doi. 10.1111/j.1471-0307.2006.00220.x
- By:
- Publication type:
- Article
14
Calf and Heifer Rearing.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
15
The quality of plain and supplemented kefir from goat's and cow's milk.
- Published in:
- International Journal of Dairy Technology, 2006, v. 59, n. 1, p. 40, doi. 10.1111/j.1471-0307.2006.00236.x
- By:
- Publication type:
- Article
16
The effect of sweeteners on the acceptability of dairy-based espresso beverages.
- Published in:
- International Journal of Dairy Technology, 2006, v. 59, n. 1, p. 12, doi. 10.1111/j.1471-0307.2006.00235.x
- By:
- Publication type:
- Article
17
Effect of thermophilic lactic acid bacteria on the viability of Salmonella serovar Typhimurium PT8 during milk fermentation and preparation of buffalo's yogurt.
- Published in:
- International Journal of Dairy Technology, 2006, v. 59, n. 1, p. 29, doi. 10.1111/j.1471-0307.2006.00238.x
- By:
- Publication type:
- Article
18
The effect of mendi ( Chaerophyllum sp.) on ripening of vacuum-packed herby cheese.
- Published in:
- International Journal of Dairy Technology, 2006, v. 59, n. 1, p. 35, doi. 10.1111/j.1471-0307.2006.00239.x
- By:
- Publication type:
- Article