Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study. [PDF]
Food Sci NutrSaremnezhad S +7 more
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Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities. [PDF]
J Food SciMartín-Del-Campo ST +2 more
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Grape Stalks as a Sustainable Feed Supplement for Dairy Cows: A Preliminary In Vivo Study on Milk Microbiota and Cheese Quality. [PDF]
Animals (Basel)Dallavalle G +13 more
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Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review. [PDF]
Food Chem XJoolaei Ahranjani P +4 more
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Development and Techno-functional Characterization of Beyaz Cheese Fortified with Walnut (Juglans regia L.) Leaf Powder and Lactobacillus acidophilus LA-5. [PDF]
Probiotics Antimicrob ProteinsSalık MA, Çakmakçı S.
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Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk. [PDF]
FoodsOsaili TM +14 more
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Antimicrobial and antioxidant activities of water-soluble extracts of Camis cheeses produced by different traditional methods. [PDF]
Food Sci NutrUzunsoy I.
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Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low-Fat Ultrafiltrated Iranian White Cheese. [PDF]
Food Sci NutrHabibi SA, Jooyandeh H.
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Market mechanisms, efficiency, processing and public health risks in peri-urban dairy product markets: Synthesis of findings from Ghana and Tanzania [PDF]
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