نمایش نتایج جستجو برای
موضوع : علوم و صنایع غذایى
اعتبار علمی: علمی-خارجی
زبان مقاله: انگلیسی
کلمات کلیدی: milk
موارد یافت شده: 18
1 - Production of lactose –free milk from whole seed and meal of sesame and evaluation of physico-chemical properties (چکیده)2 - Production of Orange Beverage from Cantaloupe Seed and Evaluation its Shelf Life during Storage Time (چکیده)
3 - Enteric viruses in raw milk:Caharacterization of milk components in recovery efficiency & RNA extraction (چکیده)
4 - The study of milk ultrafiltration performance as a function MWCO (چکیده)
5 - Dynamic modeling of cross flow ultrafilrtation of milk using neural networks (چکیده)
6 - Effect of Transmembrane pressure on concentration polrization, fouling and membrane performance during ultrafiltration of milk (چکیده)
7 - 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)
8 - Effects of somatic cell count on the physicochemical and rheological properties of yoghurt made from sheep s milk (چکیده)
9 - Enteric viruses in raw milk:Caharacterization of milk components in recovery efficiency & RNA extraction (چکیده)
10 - Enteric viruses of raw milk II: Evaluation the impact of milk components on RNA extraction (چکیده)
11 - Isolation and Identification the indigenous Lactic Flora from Lighvan, as an Irania Raw Milk Cheese from Milk and Ripend Cheese (چکیده)
12 - Studying the Effects of Total Solid Concentration of Milk on Microbial Physiochemical and Sensory Properties of Probiotc Yoghourt (چکیده)
13 - Effect of somatic cell count on milk composition (چکیده)
14 - Molecular analysis of the diversity and evolution of lactic flora in Lighvan-an Iranian raw sheep's milk- cheese (چکیده)
15 - Microbiological characterization of Iranian raw milk cheese “Lighvan” with reference to food safety (چکیده)
16 - Application of fuzzy logic to classify raw milk based on qualitative properties (چکیده)
17 - Identification of antimicrobial producing Enterococci isolated from Iranian raw milk cheeses using cultural methods (چکیده)
18 - Evaluation of the effect of grape concentrate instead invert syrup in soymilk pastille formulation an nutritional values and sensory properties (چکیده)
