نمایش نتایج جستجو برای
نام مجله: International Journal of Dairy Technology
موارد یافت شده: 5
1 - The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese (چکیده)2 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
3 - The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheeses (چکیده)
4 - The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream (چکیده)
5 - Fat and protein contents, acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province, Iran (چکیده)
