Ushbu ish iqtibos qilgan ishlar

114 ta ish

Ish: 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
Maqola20225 iqtibos
ABI
Biomolecular content of camel milk: A traditional superfood towards future healthcare industry
Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2
Maqola20175 iqtibos
ABI
The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide
Bernard Faye, Gaukhar Konuspayeva
Maqola20124 iqtibos
ABI
Vitamin content of camel milk.
Z. Farah, R Rettenmaier, David Atkins
Maqola19924 iqtibos
ABI
Chemical Composition and Nutritional Quality of Camel Milk
Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1
Maqola19844 iqtibos
ABI
Symposium review: Structure-function relationships in cheese
Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan
Maqola20174 iqtibos
ABI
Sarlavhasiz
Boshqa4 iqtibos
ABI
THE SIZE DISTRIBUTION OF CASEIN MICELLES IN CAMEL MILK
Z. Farah, M. Rüegg
Maqola19893 iqtibos
ABI
Sarlavhasiz
Boshqa3 iqtibos
ABI
Handbook of Milk of Non‐Bovine Mammals
Kitob20062 iqtibos
ABI
Mineral and trace element research in goats: A review
G.F.W. Haenlein, M. Anke
Sharh maqola20102 iqtibos
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
Maqola20052 iqtibos
ABI
A Review of Nutritional and Physiological Factors Affecting Goat Milk Lipid Synthesis and Lipolysis
Yves Chilliard, Anne Ferlay, J. Rouel +1
Sharh maqola20032 iqtibos
ABI
Proteolysis and Lipolysis of Goat Milk Cheese
Young W. Park
Maqola20012 iqtibos
ABI
Composition and Characteristics of Goat Milk: Review 1968−1979
R. Jenness
Maqola19802 iqtibos
ABI
Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products
Marzia Albenzio, Antonella Santillo
Maqola20112 iqtibos
ABI
Rheological Evaluation of Maturing Cheddar Cheese
Lawrence K. Creamer, N.F. Olson
Maqola19822 iqtibos
ABI
The Coagulation of Differently Sized Casein Micelles by Rennet
Douglas G. Dalgleish, Jan Brinkhuis, T.A.J. Payens
Maqola19812 iqtibos
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
Maqola20092 iqtibos
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
Maqola20132 iqtibos
ABI
Goat milk in human nutrition
G.F.W. Haenlein
Maqola20032 iqtibos
ABI
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
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
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
Maqola20122 iqtibos
ABI
Recent advances in exploiting goat's milk: Quality, safety and production aspects
Nissim Silanikove, Gabriel Leitner, Uzi Merin +1
Maqola20102 iqtibos
ABI