Ушбу иш иқтибос қилган ишлар

114 та иш

Иш: 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
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Biomolecular content of camel milk: A traditional superfood towards future healthcare industry
Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2
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The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide
Bernard Faye, Gaukhar Konuspayeva
Мақола20124 иқтибос
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Vitamin content of camel milk.
Z. Farah, R Rettenmaier, David Atkins
Мақола19924 иқтибос
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Chemical Composition and Nutritional Quality of Camel Milk
Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1
Мақола19844 иқтибос
ABI
Symposium review: Structure-function relationships in cheese
Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan
Мақола20174 иқтибос
ABI
Сарлавҳасиз
Бошқа4 иқтибос
ABI
THE SIZE DISTRIBUTION OF CASEIN MICELLES IN CAMEL MILK
Z. Farah, M. Rüegg
Мақола19893 иқтибос
ABI
Сарлавҳасиз
Бошқа3 иқтибос
ABI
Handbook of Milk of Non‐Bovine Mammals
Китоб20062 иқтибос
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Mineral and trace element research in goats: A review
G.F.W. Haenlein, M. Anke
Шарҳ мақола20102 иқтибос
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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
Мақола20052 иқтибос
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A Review of Nutritional and Physiological Factors Affecting Goat Milk Lipid Synthesis and Lipolysis
Yves Chilliard, Anne Ferlay, J. Rouel +1
Шарҳ мақола20032 иқтибос
ABI
Proteolysis and Lipolysis of Goat Milk Cheese
Young W. Park
Мақола20012 иқтибос
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Composition and Characteristics of Goat Milk: Review 1968−1979
R. Jenness
Мақола19802 иқтибос
ABI
Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products
Marzia Albenzio, Antonella Santillo
Мақола20112 иқтибос
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Rheological Evaluation of Maturing Cheddar Cheese
Lawrence K. Creamer, N.F. Olson
Мақола19822 иқтибос
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The Coagulation of Differently Sized Casein Micelles by Rennet
Douglas G. Dalgleish, Jan Brinkhuis, T.A.J. Payens
Мақола19812 иқтибос
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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
Мақола20092 иқтибос
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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
Мақола20132 иқтибос
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Goat milk in human nutrition
G.F.W. Haenlein
Мақола20032 иқтибос
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Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production
Joanna Barłowska, M. Szwajkowska, Z. Litwińczuk +1
Мақола20112 иқтибос
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Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk
Sarfraz Ahmad, Isabelle Gaucher, Florence Rousseau +4
Мақола20072 иқтибос
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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
Мақола20122 иқтибос
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Recent advances in exploiting goat's milk: Quality, safety and production aspects
Nissim Silanikove, Gabriel Leitner, Uzi Merin +1
Мақола20102 иқтибос
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