Moisture sorption isotherms of dietetic Rabri at different storage temperatures.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 587, doi. 10.1111/1471-0307.12083
- By:
- Publication type:
- Article
Works matching IS 1364727X AND DT 2013 AND VI 66 AND IP 4
Results: 21
1
2
Omics Technologies - Tools for Food Science.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 605, doi. 10.1111/1471-0307.12061
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- Publication type:
- Article
3
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 543, doi. 10.1111/1471-0307.12072
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- Publication type:
- Article
4
Robotics and Automation in the Food Industry.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 609, doi. 10.1111/1471-0307.12094
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- Publication type:
- Article
5
Influence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low-fat Domiati cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 505, doi. 10.1111/1471-0307.12065
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- Publication type:
- Article
6
Detection of progesterone in bovine milk using an electrochemical immunosensor.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 461, doi. 10.1111/1471-0307.12076
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- Publication type:
- Article
7
Effects of different prebiotic stabilisers and types of molasses on physicochemical, sensory, colour and mineral characteristics of probiotic set yoghurt.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 490, doi. 10.1111/1471-0307.12058
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- Publication type:
- Article
8
Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 512, doi. 10.1111/1471-0307.12069
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- Publication type:
- Article
9
The effect of natural and liquid smokes on the benzo[a] pyrene content and quality parameters of Circassian cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 498, doi. 10.1111/1471-0307.12060
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- Publication type:
- Article
10
The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 535, doi. 10.1111/1471-0307.12071
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- Publication type:
- Article
11
Preservation of precut white cheese by modified atmosphere packaging.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 576, doi. 10.1111/1471-0307.12082
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- Publication type:
- Article
12
Hygienic and physicochemical quality characterisation of artisanal and industrial Pecorino Calabrese cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 595, doi. 10.1111/1471-0307.12093
- By:
- Publication type:
- Article
13
Effect of nisin-producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 468, doi. 10.1111/1471-0307.12064
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- Publication type:
- Article
14
Proceedings of the World Dairy Summit.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 606, doi. 10.1111/1471-0307.12073
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- Publication type:
- Article
15
Impact of physiological state of starter culture on ripening and flavour development of Swiss- Dutch-type cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 562, doi. 10.1111/1471-0307.12079
- By:
- Publication type:
- Article
16
The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 527, doi. 10.1111/1471-0307.12070
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- Publication type:
- Article
17
Effect of total milk solid content adjusted by adding ultrafiltered milk retentate on quality of set mango yoghurt.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 570, doi. 10.1111/1471-0307.12081
- By:
- Publication type:
- Article
18
Manual on Vitamin A Deficiency Disorders (VADD).
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 604, doi. 10.1111/1471-0307.12063
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- Publication type:
- Article
19
Effect of inulin addition on the sensorial properties of reduced-fat fresh cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 478, doi. 10.1111/1471-0307.12057
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- Publication type:
- Article
20
The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 484, doi. 10.1111/1471-0307.12066
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- Publication type:
- Article
21
A dual-acidification process for the manufacture of direct-acidified Cottage cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 552, doi. 10.1111/1471-0307.12077
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- Publication type:
- Article