Resultados de búsqueda - "Artículos de revista"

1

Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products. /

Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products. /

“...Artículos de revista...”

Artículo

2

Milk production and somatic cells counts : acow-level analysis /

Milk production and somatic cells counts : acow-level analysis /

por Hand, K. J

“...Artículos de revista...”

Artículo

3

Effect of corn silage harvest maturity and concentrate type on milk fatty acid composition of dairy cows /

Effect of corn silage harvest maturity and concentrate type on milk fatty acid composition of dairy cows /

“...Artículos de revista...”

Artículo

4

A reduction in milking frequency and feed allowance improves dairy cow immune status /

A reduction in milking frequency and feed allowance improves dairy cow immune status /

“...Artículos de revista...”

Artículo

5

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods /

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods /

“...Artículos de revista...”

Artículo

6

Effect and key factors of byproducts valorization : The case of dairy industry /

Effect and key factors of byproducts valorization : The case of dairy industry /

“...Artículos de revista...”

Artículo

7

Combined effect of heat treatment and ionic strength on the functionality of whey proteins /

Combined effect of heat treatment and ionic strength on the functionality of whey proteins /

“...Artículos de revista...”

Artículo

8

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion /

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion /

“...Artículos de revista...”

Artículo

9

The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life /

The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life /

por Masotti, F.

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Artículo

10

Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli /

Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli /

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Artículo

11

Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella /

Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella /

por Chen, L.

“...Artículos de revista...”

Artículo

12

High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties /

High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties /

por Hnosko, J.

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Artículo

13

Technical note : Development of a quantitative PCR method for monitoring strain dynamics during yogurt manufacture /

Technical note : Development of a quantitative PCR method for monitoring strain dynamics during yogurt manufacture /

por Miller, D.M.

“...Artículos de revista...”

Artículo

14

Effect and key factors of byproducts valorization : The case of dairy industry /

Effect and key factors of byproducts valorization : The case of dairy industry /

“...Artículos de revista...”

Artículo

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