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| Studies on utilization of indian cottage cheese whey in wheat bread manufacture | | Journal of food processing and preservation |
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| Prevalence of antimicrobial residues in milk and dairy products in the state of Kuwait | | Journal of food quality |
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| Organic acid contents of buffalo milk cheddar cheese as influenced by accelerated ripening and sodium salt | | Journal of food biochemistry |
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| Some microbiological characteristics of herbed cheeses | | Journal of food quality |
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| Enterococcus faecium LM-2, a multi-bacteriocinogenic strain naturally occurring in “Byaslag”, a traditional cheese of Inner Mongolia in China | | Food control |
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| Incidence and antibiotic resistance of Escherichia coli isolated from different kinds of cheese | | Journal of food safety |
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| The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese | | Food and bioprocess technology |
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| Prevalence of virulent Yersinia enterocolitica in bulk raw milk and retail cheese in northern-west of Iran | | International journal of food microbiology |
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| Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese | | Small ruminant research |
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| Occurrence of aflatoxin M1 in white cheese samples from Tehran, Iran | | Food control |
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| Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese | | European food research and technology |
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| A survey on occurrence of Tyrophagus putrescentiae (Acari: Acaridae) in Surk, a traditional Turkish dairy product | | Journal of food engineering |
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| Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaijani cheeses | | European food research and technology |
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| Isolation and partial characterization of a novel bacteriocin produced by Lactococcus lactis SSP. lactis MC38 | | Journal of food safety |
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| Fate of Aflatoxin M1in Kashar Cheese | | Journal of food safety |
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| Prevalence of Campylobacter species in meat, milk and other food commodities in Pakistan | | Food microbiology |
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| The influence of brine concentration on chemical composition and texture of Iranian White cheese | | Journal of food engineering |
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| Microbial quality and presence of moulds in Kuflu cheese | | International journal of food microbiology |
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| Antimicrobial activity of enterococci strains isolated from white cheese | | International journal of dairy technology |
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| Value-added utilization of yak milk casein for the production of angiotensin-I-converting enzyme inhibitory peptides | | Food chemistry |
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| Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product | | Innovative food science and emerging technologies |
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| Fatty Acid Composition of Yak (Bos grunniens) Cheese Including Conjugated Linoleic Acid and trans-18:1 Fatty Acids | | Journal of agricultural and food chemistry |
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| Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese | | Journal of dairy research |
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| Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures | | Food chemistry |
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| Changes in the rheological properties of Iranian UF-Feta cheese during ripening | | Food chemistry |
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| Assessment of Trans Fatty Acids Content in Popular Western-Style Products in China | | Journal of food science |
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| Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese | | Food chemistry |
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