The HACCP Food Safety.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
Works matching IS 1364727X AND DT 2011 AND VI 64 AND IP 1
Results: 23
1
2
The BRC Global Standard for Food Safety A Guide to a Successful Audit.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
3
Recent advances in milk clotting enzymes.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 14, doi. 10.1111/j.1471-0307.2010.00633.x
- By:
- Publication type:
- Article
4
Bioactive amines changes in raw and sterilised milk inoculated with Pseudomonas fluorescens stored at different temperatures.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 45, doi. 10.1111/j.1471-0307.2010.00637.x
- By:
- Publication type:
- Article
5
Monitoring Success of Paratuberculosis Programs: Proceedings of 2nd Paratuberculosis Forum, Minneapolis, August 2009.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
6
Environmental - Ecological Impact of the Dairy Sector (Literature Review on Dairy Products for an Inventory of Key Issues - List of Environmental Initiatives and Influences on the Dairy Sector).
- Published in:
- 2011
- By:
- Publication type:
- Book Review
7
Comparison of quality characteristics of full fat and low fat paneer developed from yak milk.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 117, doi. 10.1111/j.1471-0307.2010.00632.x
- By:
- Publication type:
- Article
8
Effect of thiocyanate and hydrogen peroxide on the keeping quality of ovine, bovine and caprine raw milk.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 52, doi. 10.1111/j.1471-0307.2010.00644.x
- By:
- Publication type:
- Article
9
The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 108, doi. 10.1111/j.1471-0307.2010.00636.x
- By:
- Publication type:
- Article
10
Dr George Chambers CBE.
- Published in:
- 2011
- By:
- Publication type:
- Obituary
11
The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 121, doi. 10.1111/j.1471-0307.2010.00631.x
- By:
- Publication type:
- Article
12
Preparation and properties of probiotic cheese high in conjugated linoleic acid content.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 64, doi. 10.1111/j.1471-0307.2010.00642.x
- By:
- Publication type:
- Article
13
The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 92, doi. 10.1111/j.1471-0307.2010.00624.x
- By:
- Publication type:
- Article
14
Effects of sunflower honey on the physicochemical, microbiological and sensory characteristics in set type yoghurt during refrigerated storage.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 99, doi. 10.1111/j.1471-0307.2010.00635.x
- By:
- Publication type:
- Article
15
Effect of activating lactoperoxidase system in cheese milk on the quality of Saint-Paulin cheese.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 75, doi. 10.1111/j.1471-0307.2010.00646.x
- By:
- Publication type:
- Article
16
The measurement and significance of ionic calcium in milk - A review.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 1, doi. 10.1111/j.1471-0307.2010.00639.x
- By:
- Publication type:
- Article
17
The physicochemical and sensory properties of milk supplemented with ascorbic acid-soluble nano-chitosan during storage.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 57, doi. 10.1111/j.1471-0307.2010.00630.x
- By:
- Publication type:
- Article
18
Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 34, doi. 10.1111/j.1471-0307.2010.00641.x
- By:
- Publication type:
- Article
19
HACCP and ISO 22000 Application to Foods of Animal Origin.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
20
Towards a Reference System for Somatic Cell Counting in Milk.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
21
Survival of Lactobacillus acidophilus LMGP-21381 in probiotic ice cream and its influence on sensory acceptability.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 130, doi. 10.1111/j.1471-0307.2010.00645.x
- By:
- Publication type:
- Article
22
On the viability of five probiotic strains when immobilised on various polymers.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 137, doi. 10.1111/j.1471-0307.2010.00627.x
- By:
- Publication type:
- Article
23
Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 84, doi. 10.1111/j.1471-0307.2010.00638.x
- By:
- Publication type:
- Article