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114 ta ish

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

  1. Food and Agriculture Organization of the United Nations

    T. Dalling

    Maqola20228 iqtibos
    ABI

  2. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry

    Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2

    Maqola20175 iqtibos
    ABI

  3. The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide

    Bernard Faye, Gaukhar Konuspayeva

    Maqola20124 iqtibos
    ABI

  4. Vitamin content of camel milk.

    Z. Farah, R Rettenmaier, David Atkins

    Maqola19924 iqtibos
    ABI

  5. Chemical Composition and Nutritional Quality of Camel Milk

    Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1

    Maqola19844 iqtibos
    ABI

  6. Symposium review: Structure-function relationships in cheese

    Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan

    MaqolaOchiq kirish20174 iqtibos
    ABI

  7. Sarlavhasiz

    Boshqa4 iqtibos
    ABI

  8. Physico-chemical characteristics of goat and sheep milk

    Y.W. Park, Manuela Juárez, Maria‐Helena Ramos +1

    Maqola20063 iqtibos
    ABI

  9. THE SIZE DISTRIBUTION OF CASEIN MICELLES IN CAMEL MILK

    Z. Farah, M. Rüegg

    MaqolaOchiq kirish19893 iqtibos
    ABI

  10. Sarlavhasiz

    Boshqa3 iqtibos
    ABI

  11. Handbook of Milk of Non‐Bovine Mammals

    Kitob20062 iqtibos
    ABI

  12. Mineral and trace element research in goats: A review

    G.F.W. Haenlein, M. Anke

    Sharh maqola20102 iqtibos
    ABI

  13. 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

    Maqola20052 iqtibos
    ABI

  14. A Review of Nutritional and Physiological Factors Affecting Goat Milk Lipid Synthesis and Lipolysis

    Yves Chilliard, Anne Ferlay, J. Rouel +1

    Sharh maqolaOchiq kirish20032 iqtibos
    ABI

  15. Proteolysis and Lipolysis of Goat Milk Cheese

    Young W. Park

    MaqolaOchiq kirish20012 iqtibos
    ABI

  16. Composition and Characteristics of Goat Milk: Review 1968−1979

    R. Jenness

    MaqolaOchiq kirish19802 iqtibos
    ABI

  17. Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products

    Marzia Albenzio, Antonella Santillo

    Maqola20112 iqtibos
    ABI

  18. Rheological Evaluation of Maturing Cheddar Cheese

    Lawrence K. Creamer, N.F. Olson

    Maqola19822 iqtibos
    ABI

  19. The Coagulation of Differently Sized Casein Micelles by Rennet

    Douglas G. Dalgleish, Jan Brinkhuis, T.A.J. Payens

    MaqolaOchiq kirish19812 iqtibos
    ABI

  20. 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

    Maqola20092 iqtibos
    ABI

  21. 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

    MaqolaOchiq kirish20132 iqtibos
    ABI

  22. Goat milk in human nutrition

    G.F.W. Haenlein

    Maqola20032 iqtibos
    ABI

  23. Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

    Joanna Barłowska, M. Szwajkowska, Z. Litwińczuk +1

    Maqola20112 iqtibos
    ABI

  24. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk

    Sarfraz Ahmad, Isabelle Gaucher, Florence Rousseau +4

    Maqola20072 iqtibos
    ABI

  25. 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

    MaqolaOchiq kirish20122 iqtibos
    ABI