نمایش نتایج جستجو برای
موضوع : علوم و صنایع غذایى
زبان مقاله: انگلیسی
کلمات کلیدی: Milk
موارد یافت شده: 28
1 - Application of neural networks for cross flow milk ultrafiltration simulation (چکیده)2 - Dynamic modeling of milk ultrafiltration by artificial neural networks (چکیده)
3 - The study of dynamic milk ultrafiltration performance influenced by membrane molecular weight cut off (چکیده)
4 - Production of lactose –free milk from whole seed and meal of sesame and evaluation of physico-chemical properties (چکیده)
5 - Production of Orange Beverage from Cantaloupe Seed and Evaluation its Shelf Life during Storage Time (چکیده)
6 - Fat and protein contents, acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province, Iran (چکیده)
7 - Enteric viruses in raw milk:Caharacterization of milk components in recovery efficiency & RNA extraction (چکیده)
8 - Evaluation of human norovirus (GGΙ&GGΠ) presence in refined wastewater and untreated raw milk using semi nested RT-PCR in the same area simultaneously (چکیده)
9 - Application of commercial immuno assay(ELISA) technique for determination of Hepatitis A antigen(HAV) in raw milk (چکیده)
10 - Effects of somatic cell count on the physicochemical and rheological properties of yoghurt made from sheep s milk (چکیده)
11 - Enteric viruses in raw milk:Caharacterization of milk components in recovery efficiency & RNA extraction (چکیده)
12 - Enteric viruses of raw milk II: Evaluation the impact of milk components on RNA extraction (چکیده)
13 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
14 - Impact of milk components in recovery of the MS2 bacteriophage as an indicator of enteric viruses (چکیده)
15 - Isolation and Identification the indigenous Lactic Flora from Lighvan, as an Irania Raw Milk Cheese from Milk and Ripend Cheese (چکیده)
16 - Studying the Effects of Total Solid Concentration of Milk on Microbial Physiochemical and Sensory Properties of Probiotc Yoghourt (چکیده)
17 - Effect of somatic cell count on milk composition (چکیده)
18 - Molecular analysis of the diversity and evolution of lactic flora in Lighvan-an Iranian raw sheep's milk- cheese (چکیده)
19 - Investigation of lactobacilli from mother’s breast milk who were placed on probiotic diet (چکیده)
20 - The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese (چکیده)
21 - Optimization of low-cholesterolelow-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach (چکیده)
22 - Microbiological characterization of Iranian raw milk cheese “Lighvan” with reference to food safety (چکیده)
23 - Application of fuzzy logic to classify raw milk based on qualitative properties (چکیده)
24 - Impact of Milk Components on Recovery of Viral RNA from MS2 Bacteriophage (چکیده)
25 - Identification of antimicrobial producing Enterococci isolated from Iranian raw milk cheeses using cultural methods (چکیده)
26 - Evaluation of the effect of grape concentrate instead invert syrup in soymilk pastille formulation an nutritional values and sensory properties (چکیده)
27 - Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation (چکیده)
28 - Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage (چکیده)
