Consumer-led Food Product Development.
- Published in:
- 2010
- By:
- Publication type:
- Book Review
Works matching IS 1364727X AND DT 2010 AND VI 63 AND IP 2
Results: 21
1
2
Assessment of aflatoxin M<sub>1</sub> levels in selected dairy products in north-western Iran.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 262, doi. 10.1111/j.1471-0307.2009.00559.x
- By:
- Publication type:
- Article
3
Nitrates and Nitrites in Food and Water.
- Published in:
- 2010
- By:
- Publication type:
- Book Review
4
Cheese Technology.
- Published in:
- 2010
- By:
- Publication type:
- Book Review
5
The changing face of dairy starter culture research: From genomics to economics.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 149, doi. 10.1111/j.1471-0307.2010.00563.x
- By:
- Publication type:
- Article
6
The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 234, doi. 10.1111/j.1471-0307.2010.00564.x
- By:
- Publication type:
- Article
7
The influence of breed on the organoleptic characteristics of Zamorano sheep’s raw milk cheese and its assessment by instrumental analysis.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 216, doi. 10.1111/j.1471-0307.2010.00565.x
- By:
- Publication type:
- Article
8
Effect of heat treatment on the antibacterial activity of bovine lactoferrin against three foodborne pathogens.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 209, doi. 10.1111/j.1471-0307.2010.00567.x
- By:
- Publication type:
- Article
9
The effect of transglutaminase on the properties of milk gels and processed cheese.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 243, doi. 10.1111/j.1471-0307.2010.00568.x
- By:
- Publication type:
- Article
10
A comparison of two bench-scale anaerobic systems used for the treatment of dairy effluents.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 290, doi. 10.1111/j.1471-0307.2010.00569.x
- By:
- Publication type:
- Article
11
A comparison of the physico-chemical properties of low-cholesterol ghee with standard ghee from cow and buffalo creams.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 252, doi. 10.1111/j.1471-0307.2010.00572.x
- By:
- Publication type:
- Article
12
Restrictions to the use of cleanrooms for packaging pasteurised milk.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 266, doi. 10.1111/j.1471-0307.2010.00566.x
- By:
- Publication type:
- Article
13
Standardisation of a Chemiluminescent Method to Detect Alkaline Phosphatase in Liquid Dairy Products.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 303, doi. 10.1111/j.1471-0307.2009.00571.x
- By:
- Publication type:
- Article
14
Optimisation of sweetener blends for the preparation of lassi.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 256, doi. 10.1111/j.1471-0307.2010.00574.x
- By:
- Publication type:
- Article
15
Nutritional and therapeutic value of fermented caprine milk.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 171, doi. 10.1111/j.1471-0307.2010.00575.x
- By:
- Publication type:
- Article
16
Surfactant cleaning of ultrafiltration membranes fouled by whey.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 273, doi. 10.1111/j.1471-0307.2010.00577.x
- By:
- Publication type:
- Article
17
Influence of whey peptides on the surface activity of κ-casein and β-lactoglobulin A.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 190, doi. 10.1111/j.1471-0307.2010.00578.x
- By:
- Publication type:
- Article
18
The relationship of flow cytometry results with classical measures of bacterial counts in raw refrigerated milk.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 297, doi. 10.1111/j.1471-0307.2010.00580.x
- By:
- Publication type:
- Article
19
Traditional and innovative production methods of Fiore Sardo cheese: a comparison of microflora with a PCR-culture technique.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 224, doi. 10.1111/j.1471-0307.2010.00581.x
- By:
- Publication type:
- Article
20
A comparison between ceramic and polymeric membrane systems for casein concentrate manufacture.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 284, doi. 10.1111/j.1471-0307.2010.00582.x
- By:
- Publication type:
- Article
21
Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 197, doi. 10.1111/j.1471-0307.2010.00583.x
- By:
- Publication type:
- Article