Instructions for Authors.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 468, doi. 10.1111/1471-0307.12290
- Publication type:
- Article
Works matching IS 1364727X AND DT 2016 AND VI 69 AND IP 3
Results: 19
1
2
Biogenic amines and their producers in Akawi white cheese.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 386, doi. 10.1111/1471-0307.12294
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- Publication type:
- Article
3
Sensory profile, consumer acceptance and driving sensory attributes for commercial vanilla ice creams marketed in the United States.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 346, doi. 10.1111/1471-0307.12314
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- Publication type:
- Article
4
Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 356, doi. 10.1111/1471-0307.12263
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- Publication type:
- Article
5
Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 364, doi. 10.1111/1471-0307.12267
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- Publication type:
- Article
6
Characteristics of milk tablets supplemented with nanopowdered eggshell or oyster shell.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 337, doi. 10.1111/1471-0307.12268
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- Publication type:
- Article
7
Process optimisation for a ready-to-serve breakfast smoothie from a composite milk-sorghum base.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 372, doi. 10.1111/1471-0307.12269
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- Publication type:
- Article
8
Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe's milk.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 441, doi. 10.1111/1471-0307.12281
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- Publication type:
- Article
9
Physicochemical and sensory properties of milk fortified with iron microcapsules prepared with water-in-oil-in-water emulsion during storage.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 452, doi. 10.1111/1471-0307.12282
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- Publication type:
- Article
10
Rapid lactate oxidase-based assay for lactate content in milk to ascertain its hygienic quality.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 460, doi. 10.1111/1471-0307.12285
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- Publication type:
- Article
11
Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and Na Cl concentrations.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 328, doi. 10.1111/1471-0307.12308
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- Publication type:
- Article
12
Methods to extend the shelf-life of cottage cheese - a review.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 313, doi. 10.1111/1471-0307.12309
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- Publication type:
- Article
13
Effects of dietary rumen-protected lysine on milk yield and composition in lactating cows fed diets containing double-low rapeseed meal.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 380, doi. 10.1111/1471-0307.12270
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- Publication type:
- Article
14
Optimisation of ingredients for a low-fat, Chhana-based dairy spread using response surface methodology.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 393, doi. 10.1111/1471-0307.12272
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- Publication type:
- Article
15
Packaging optimisation for portioned Canestrato di Moliterno cheese.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 401, doi. 10.1111/1471-0307.12275
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- Publication type:
- Article
16
Isolation of exopolysaccharide-producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 410, doi. 10.1111/1471-0307.12276
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- Publication type:
- Article
17
Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape ( Vitis vinifera L.).
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 418, doi. 10.1111/1471-0307.12277
- By:
- Publication type:
- Article
18
Physicochemical, rheological and sensory properties of Egyptian Kariesh cheese containing wheat bran.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 425, doi. 10.1111/1471-0307.12278
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- Publication type:
- Article
19
Production of set yoghurt analogue through replacement of milk fat with canola and sesame oil.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 433, doi. 10.1111/1471-0307.12279
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- Publication type:
- Article