Works matching IS 1364727X AND DT 2014 AND VI 67 AND IP 1
Results: 20
Species distribution, molecular characteristics and vancomycin resistance gene profiles of Enterococcus sp. isolates from farmhouse cheeses in western Turkey.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 103, doi. 10.1111/1471-0307.12090
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The influence of enzymatic cross-linking of proteins on the Maillard reaction in milk.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 142, doi. 10.1111/1471-0307.12106
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Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 89, doi. 10.1111/1471-0307.12087
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Streptococcus thermophilus strains of plant origin as dairy starters: Isolation and characterisation.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 117, doi. 10.1111/1471-0307.12098
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Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 123, doi. 10.1111/1471-0307.12101
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- Article
The potential for scale economies in milk powder processing: an Irish case study.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 129, doi. 10.1111/1471-0307.12109
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Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 82, doi. 10.1111/1471-0307.12086
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Influence of technological variables on the functionality of the cell-free fraction of fermented buttermilk.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 39, doi. 10.1111/1471-0307.12097
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Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 31, doi. 10.1111/1471-0307.12100
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Matrix effects of milk, dairy factory wastewater and soil water on the determination of disinfection by-products and para-cresol using solid-phase microextraction.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 55, doi. 10.1111/1471-0307.12104
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Evaluation of the psychrotrophic specific signatures for cspA gene and 16 S r DNA on the phenotype of Bacillus cereus sensu strictu.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 67, doi. 10.1111/1471-0307.12092
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Effect of distillers dried grains with solubles diet supplemented with rumen-protected lysine and methionine on milk production and milk amino acids in the lactating cow.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 47, doi. 10.1111/1471-0307.12085
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Water utilisation, energy utilisation and waste water management in the dairy industry: A review.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 1, doi. 10.1111/1471-0307.12096
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Proceedings of the 3rd Para TB Forum.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 149, doi. 10.1111/1471-0307.12103
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The preparation of an oligochitosan-glycosylated and cross-linked caseinate obtained by a microbial transglutaminase and its functional properties.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 110, doi. 10.1111/1471-0307.12091
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Optimisation of a process for shelf-stable dietetic Chhana kheer and changes in physicochemical properties during storage.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 73, doi. 10.1111/1471-0307.12084
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Sustainable Dairy Production.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 148, doi. 10.1111/1471-0307.12095
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Incidence and characterisation of aerobic spore-forming bacteria originating from dairy milk in Tunisia.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 95, doi. 10.1111/1471-0307.12088
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- Article
Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 21, doi. 10.1111/1471-0307.12099
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Characterisation of the sensory properties of whey protein concentrates.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 135, doi. 10.1111/1471-0307.12102
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- Article