International Dairy Journal
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Sắp xếp:
Impacts of heat-induced changes on milk protein digestibility: A review
International Dairy Journal - Tập 123 - Trang 105160 - 2021
Some effects of heat on the competitive adsorption of caseins and whey proteins in oil-in-water emulsions
International Dairy Journal - Tập 9 Số 3-6 - Trang 323-327 - 1999
Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus
International Dairy Journal - Tập 13 Số 11 - Trang 903-908 - 2003
Casein sub-micelles: do they exist?
International Dairy Journal - Tập 9 Số 3-6 - Trang 189-192 - 1999
Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: Identification and characterization of isolates
International Dairy Journal - Tập 21 Số 4 - Trang 272-278 - 2011
Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation
International Dairy Journal - Tập 39 Số 2 - Trang 259-269 - 2014
Indigenous proteolytic enzymes in milk: A brief overview of the present state of knowledge
International Dairy Journal - Tập 16 Số 6 - Trang 563-572 - 2006
Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures
International Dairy Journal - Tập 17 Số 6 - Trang 704-716 - 2007
Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents
International Dairy Journal - Tập 10 Số 3 - Trang 151-158 - 2000
Recent advances in cheese microbiology
International Dairy Journal - Tập 11 Số 4-7 - Trang 259-274 - 2001
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