Работы, на которые ссылается эта работа

Работ: 114

Работа: The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Food and Agriculture Organization of the United Nations
T. Dalling
Статья2022Цитирований: 5
ABI
Biomolecular content of camel milk: A traditional superfood towards future healthcare industry
Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2
Статья2017Цитирований: 5
ABI
The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide
Bernard Faye, Gaukhar Konuspayeva
Статья2012Цитирований: 4
ABI
Vitamin content of camel milk.
Z. Farah, R Rettenmaier, David Atkins
Статья1992Цитирований: 4
ABI
Chemical Composition and Nutritional Quality of Camel Milk
Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1
Статья1984Цитирований: 4
ABI
Symposium review: Structure-function relationships in cheese
Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan
Статья2017Цитирований: 4
ABI
Без названия
ДругоеЦитирований: 4
ABI
THE SIZE DISTRIBUTION OF CASEIN MICELLES IN CAMEL MILK
Z. Farah, M. Rüegg
Статья1989Цитирований: 3
ABI
Без названия
ДругоеЦитирований: 3
ABI
Handbook of Milk of Non‐Bovine Mammals
Книга2006Цитирований: 2
ABI
Mineral and trace element research in goats: A review
G.F.W. Haenlein, M. Anke
Обзорная статья2010Цитирований: 2
ABI
The relationship between quality criteria of goat milk, its technological properties and the quality of the final products
Ketsia Raynal-Ljutovac, Patrice Gaborit, A. Lauret
Статья2005Цитирований: 2
ABI
A Review of Nutritional and Physiological Factors Affecting Goat Milk Lipid Synthesis and Lipolysis
Yves Chilliard, Anne Ferlay, J. Rouel +1
Обзорная статья2003Цитирований: 2
ABI
Proteolysis and Lipolysis of Goat Milk Cheese
Young W. Park
Статья2001Цитирований: 2
ABI
Composition and Characteristics of Goat Milk: Review 1968−1979
R. Jenness
Статья1980Цитирований: 2
ABI
Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products
Marzia Albenzio, Antonella Santillo
Статья2011Цитирований: 2
ABI
Rheological Evaluation of Maturing Cheddar Cheese
Lawrence K. Creamer, N.F. Olson
Статья1982Цитирований: 2
ABI
The Coagulation of Differently Sized Casein Micelles by Rennet
Douglas G. Dalgleish, Jan Brinkhuis, T.A.J. Payens
Статья1981Цитирований: 2
ABI
Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology
Laura Ceballos, Eva Ramos Morales, Gloria de la Torre Adarve +3
Статья2009Цитирований: 2
ABI
Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both
Amanda Marília da Silva Sant’Ana, Fabrícia França Bezerril, Mario Estévez +4
Статья2013Цитирований: 2
ABI
Goat milk in human nutrition
G.F.W. Haenlein
Статья2003Цитирований: 2
ABI
Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production
Joanna Barłowska, M. Szwajkowska, Z. Litwińczuk +1
Статья2011Цитирований: 2
ABI
Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk
Sarfraz Ahmad, Isabelle Gaucher, Florence Rousseau +4
Статья2007Цитирований: 2
ABI
Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture
Rita de Cássia Ramos do Egypto Queiroga, Bárbara Melo Santos, Ana Gomes +5
Статья2012Цитирований: 2
ABI
Recent advances in exploiting goat's milk: Quality, safety and production aspects
Nissim Silanikove, Gabriel Leitner, Uzi Merin +1
Статья2010Цитирований: 2
ABI