Saltar al contenido
VuFind
Lenguaje
English
Español
Todos los Campos
Título
Autor
Materia
Número de Clasificación
ISBN/ISSN
Etiqueta
Buscar
Avanzado
Effects of genetic type, stage...
Ejemplares similares
Citar
Enviar este por Correo electrónico
Imprimir
Exportar Registro
Exportar a RefWorks
Exportar a EndNoteWeb
Exportar a EndNote
Exportar a MARC
Exportar a RDF
Exportar a BibTeX
Exportar a RIS
Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis /
Detalles Bibliográficos
Otros Autores:
Perna , A.
,
Simonetti , A.
,
Intaglietta , I.
,
Gambacorta, E.
Formato:
Artículo
Lenguaje:
English
Materias:
Quesos
Lactancia
Proteólisis
Holstein
Proteínas
Leche
Caciocavallo
Artículos de revista
Existencias
Descripción
Ejemplares similares
Vista Equipo
Ejemplares similares
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli /
Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system /
Spatial moisture content distribution during ripening of camembert cheese.
por: Liu, S.
Free ferulic acid uptake in lactating cows /
Effetcs of dietary betaine on milk yield and milk composition of mid-lactation Holstein dairy cows /
Quality aspects of raw milk cheeses /
por: Van Hekken, Diane L.
Microbiology and biochemistry of cheese and fermented milk /
por: Law, B. A.
Publicado: (1997)
Lactation and the mammary gland.
por: Akers, R. Michael
Publicado: (2002)
Effect of xylitol on the functional properties of low-fat process cheese /
por: Kommineni, A.
Lactation and the mammary gland /
por: Akers, R. Michael
Publicado: (2002)
Uso de suero fermentado para reducir el tiempo de acidificación del queso Oaxaca = Using fermented cheese whey to reduce acidification time of Oaxaca cheese /
Use of sodium citrate in asadero cheese-making /
por: Villegas de Gante, Abraham Zacarías
Cheese starters : development and application of the Lewis system /
por: Lewis, John Elwyn, et al.
Publicado: (1989)
Cheese varieties and descriptions /
por: Sanders, George Patrick n. 1894, et al.
Publicado: (1953)
Color of a low-fat cheese influences flavor perception and consumer liking /
por: Wadhwani, R
Practical Cheddar cheese manufacture : a manual for cheesemakers
por: Wilster, Gustav Hans n. 1893, et al.
Publicado: (1944)
The importante of maternal lactation : a study conducted in Santiago, Veraguas province
por: Vega Quintero, Delvyz Itzel
Publicado: (1999)
Cheese and fermented milk foods /
por: Kosikowski, Frank, et al.
Publicado: (1977)
Processed cheese manufacture /
por: Meyer, Albert, et al.
Publicado: (1973)
Better homes & gardens cooking with cheese
Publicado: (1966)
Developing a cheese industry in Costa Rica
por: Wilkowske, Howard H., et al.
Publicado: (1958)
Genetic relationships among mastitis and alternative somatic cell count traits in the first 3 lactations of Swedish Holsteins /
Effect of zinc fortification on Cheddar cheese quality /
por: Kahraman , O.
Metabolic and production profiles of dairy cowsin response to decresed nutrient density to increase physiological imbalance at different stages of lactation /
Efecto de la somatotropina bovina (preparación de liberación lenta) sobre la producción de leche en vacas Holstein y jersey, bajo condiciones tropicales
por: Molina, José Ramón
Making cheese, butter & yogurt /
por: Hobson, Phyllis, et al.
Publicado: (1980)
Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese /
Effect of time duration of ruminal urea infusions on ruminal ammonia concentrations and portal-drained visceral extraction of arterial urea-N in lactating Holstein cows : /
por: Rojen, B. A.
Milk production during the colostral period is not related to the later lactational performance in dairy cows /
por: Kessler, E.C.
Lactation performance and digestibility of forages and diets in dairy cows fed a hemicellulose extract /
Incorporación de la proteína del suero lácteo en un queso fresco
por: Arce Méndez, José Rafael,
Estudio de la proteolisis en la maduracion de salchichones manufacturados con carne de porcino de buena calidad
por: Garriga, M.=700 1 Calsina, M.D.
A fibrolytic enzyme additive for lactating Holstein cows diet : Ruminal fermentation, rumen microbial populations, and enteric methane emissions. /
Proteolysis and cathepsin activities in the processing of dry-cured duck
por: Wang, D.Y.
Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses /
Association between somatic cell count during the first lactation and the cumulative milk yield of cows in Irish dairy herds /
The technology of making cheese from camel milk (Camelus dromedarius)
por: Ramet, J.P.
Publicado: (2001)
Lo que aprendimos de un alimentador automático para becerras /
por: Earlywine, Tom
Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion /
Producción de leche bajo manejo intensivo de bovinos de la raza holstein /
por: Mendoza Molina, Ángel Daniel
Publicado: (2016)
Ejemplares similares
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli /
Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system /
Spatial moisture content distribution during ripening of camembert cheese.
por: Liu, S.
Free ferulic acid uptake in lactating cows /
Effetcs of dietary betaine on milk yield and milk composition of mid-lactation Holstein dairy cows /
×
Cargando...