نمایش نتایج جستجو برای
موضوع : علوم و صنایع غذایى
اعتبار علمی: علمی-خارجی
زبان مقاله: انگلیسی
کلمات کلیدی: cheese
موارد یافت شده: 13
1 - Iranian white brined cheese using traditional kefir grain (چکیده)2 - Formulation Optimization of Process Cheese using Enzyme Modified Cheese (چکیده)
3 - Isolation and Identification the indigenous Lactic Flora from Lighvan, as an Irania Raw Milk Cheese from Milk and Ripend Cheese (چکیده)
4 - Survey on traditional Kurdish cheese contamination by staphylococcus aureus & salmonella during ripening times (چکیده)
5 - Isolation and Identification of Lactic Acid Bacteria from Koozeh Cheese (چکیده)
6 - Molecular analysis of the diversity and evolution of lactic flora in Lighvan-an Iranian raw sheep's milk- cheese (چکیده)
7 - The distribution of some pathogenic micro-organisms in Kurdish cheese during ripening (چکیده)
8 - Evaluation of rennet type and container influences on physicochemical and microbial properties of local Kurdish cheese (چکیده)
9 - Evaluation of rennet type and container influences on the proteolysis trend of local Kurdish cheese during the ripening (چکیده)
10 - Microbiological characterization of Iranian raw milk cheese “Lighvan” with reference to food safety (چکیده)
11 - Identification of antimicrobial producing Enterococci isolated from Iranian raw milk cheeses using cultural methods (چکیده)
12 - The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils (چکیده)
13 - Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese (چکیده)
