نمایش نتایج جستجو برای
کلمات کلیدی: Starter
موارد یافت شده: 20
1 - Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter (چکیده)2 - اثر کشت‌های آغازگر سویه‌مخلوط تاری بر ویژگی‌های شیمیایی و حسی پنیر فتای فراپالایش آنالوگ طی دوره رسیدگی (چکیده)
3 - Effects of conditioner retention time during pelleting of starter feed on nutrient digestibility, ruminal fermentation, blood metabolites, and performance of Holstein female dairy calves (چکیده)
4 - Effect of dietary digestible sulphur amino acids level on growth performance, blood metabolites and liver functional enzymes of broilers 1–11 days of age (چکیده)
5 - Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese (چکیده)
6 - Performance of Holstein Calves, Heifers and First‐Lactating Cows Fed Starter Diets with Different Protein Levels and Types of Soybean Meal (چکیده)
7 - Optimization of direct production method of Concentrated Yoghurt (چکیده)
8 - Technological Characteristics of Lactobacillus spp. Isolated from Iranian Raw Milk Motal Cheese (چکیده)
9 - ارزیابی مقاومت آنتی بیوتیکی و ایمنی سویه های اسید لاکتیک باکتری ها....... (چکیده)
10 - Identification, typing and functional characterization of dominantl actic acid bacteria strains from Iranian traditional yoghurt (چکیده)
11 - Identification of lactic acid bacteria from local sourdough to produce appropriate starter on an industerial scale (چکیده)
12 - Effects of Processing of Starter Diets on Performance, Nutrient Digestibility, Rumen Biochemical Parameters andBody Measurements of Brown Swiss Dairy Calves Body Measurements of Brown Swiss Dairy Calves (چکیده)
13 - Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes (چکیده)
14 - Iranian white brined cheese using traditional kefir grain (چکیده)
15 - Evaluation the Effect of Milk Total Solids on the Relationship Between Growth and Activity of Starter Cultures and Quality of Yoghurt (چکیده)
16 - Studied on the effect of starter culture concentration and renneting pH on the Iranian brine cheese yield (چکیده)
17 - Optimization of direct production method of Concentrated Yoghurt (چکیده)
18 - Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life (چکیده)
19 - Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties oflranian Barbari Bread (چکیده)
20 - EVALUATION THE EFFECT OF MILK TOTAL SOLIDS ON THE RELATIONSHIP BETWEEN GROWTH AND ACTIVITY OF STARTER CULTURES AND QUALITY OF CONCENTRATED YOGHURT (چکیده)
