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نام مجله: International Journal of Dairy Technology


موارد یافت شده: 10

1 - Combination of competitive PCR and cultivation methods for differential enumeration of viable Lactobacillus acidophilus in bio-yoghurts (چکیده)
2 - Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Doogh (چکیده)
3 - Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter (چکیده)
4 - Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe’s milk (چکیده)
5 - Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening (چکیده)
6 - The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese (چکیده)
7 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
8 - The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses (چکیده)
9 - 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)
10 - Fat and protein contents, acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province, Iran (چکیده)