Animal Health Conference: Management and Control of Infectious and Production Diseases– by International Dairy Federation.
- Published in:
- 2008
- By:
- Publication type:
- Book Review
Works matching IS 1364727X AND DT 2008 AND VI 61 AND IP 2
Results: 22
1
2
Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 183, doi. 10.1111/j.1471-0307.2008.00388.x
- By:
- Publication type:
- Article
3
Nonparametrics for Sensory Science—A More Informative Approach– Edited by J.C.W. Rayner, D.J. Best, P.B. Brockhoff and G.D. Rayner.
- Published in:
- 2008
- By:
- Publication type:
- Book Review
4
Handbook of Microbiological Media for the Examination of Food– by Ronald M. Atlas.
- Published in:
- 2008
- By:
- Publication type:
- Book Review
5
The manufacture and some quality characteristics of kurut, a dried dairy product.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 146, doi. 10.1111/j.1471-0307.2008.00362.x
- By:
- Publication type:
- Article
6
Improving the Flavour of Cheese– Edited by B. C. Wiemer.
- Published in:
- 2008
- By:
- Publication type:
- Book Review
7
Selective Enumeration of Bifidobacteria in Dairy Products: Development of Standard Method– by International Dairy Federation.
- Published in:
- 2008
- By:
- Publication type:
- Book Review
8
Good Dairy Farming Practices Related to Primary Production of Milk and Farm Management– by International Dairy Federation.
- Published in:
- 2008
- By:
- Publication type:
- Book Review
9
Optimization of ingredient levels for manufacturing malted milk beverage using response surface methodology.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 192, doi. 10.1111/j.1471-0307.2008.00382.x
- By:
- Publication type:
- Article
10
Coagulation of Milk—Processes and Characteristics– by International Dairy Federation.
- Published in:
- 2008
- By:
- Publication type:
- Book Review
11
Collaborative Studies Organized to Include Sheep and Goat Milk in the Scope of Joint Standard ISO 5764/IDF 108:2002. Milk— Determination of Freezing Point—Thermistor Cryoscope Method (Reference Method) – by International Dairy Federation
- Published in:
- 2008
- By:
- Publication type:
- Book Review
12
Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 170, doi. 10.1111/j.1471-0307.2008.00385.x
- By:
- Publication type:
- Article
13
Optimization of ingredients for the formulation of a direct acidified whey based lassi-like beverage.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 199, doi. 10.1111/j.1471-0307.2008.00387.x
- By:
- Publication type:
- Article
14
Potentially probiotic açaí yogurt.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 178, doi. 10.1111/j.1471-0307.2008.00390.x
- By:
- Publication type:
- Article
15
Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 151, doi. 10.1111/j.1471-0307.2008.00391.x
- By:
- Publication type:
- Article
16
Evaluation of the possible use of potentially probiotic Lactobacillus strains in dairy products.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 165, doi. 10.1111/j.1471-0307.2008.00392.x
- By:
- Publication type:
- Article
17
Suitability of whey and buttermilk for the growth and frozen storage of probiotic lactobacilli.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 156, doi. 10.1111/j.1471-0307.2008.00393.x
- By:
- Publication type:
- Article
18
Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 133, doi. 10.1111/j.1471-0307.2008.00394.x
- By:
- Publication type:
- Article
19
The Health Benefits of Milk and Dairy Products– by International Dairy Federation (IDF).
- Published in:
- 2008
- By:
- Publication type:
- Book Review
20
Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 119, doi. 10.1111/j.1471-0307.2008.00396.x
- By:
- Publication type:
- Article
21
Characteristics of traditional Croatian ewe's cheese from the island of Krk.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 126, doi. 10.1111/j.1471-0307.2008.00400.x
- By:
- Publication type:
- Article
22
Minimization of aflatoxin M1 content in Iranian white brine cheese.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 141, doi. 10.1111/j.1471-0307.2008.00401.x
- By:
- Publication type:
- Article