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1دورية أكاديمية
المؤلفون: Henneberry, Sarah, O'Sullivan, Maurice G, Kilcawley, Kieran N, Kelly, Philip M, Wilkinson, Martin G, Guinee, Timothy P
المصدر: International Journal of Dairy Technology; Feb2016, Vol. 69 Issue 1, p38-50, 13p
مصطلحات موضوعية: MOZZARELLA cheese, SENSORY evaluation, FAT content of cheese, SALT content of food, CALCIUM content of food
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2دورية أكاديمية
المصدر: International Journal of Dairy Technology; Aug2015, Vol. 68 Issue 3, p409-419, 11p
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3
المؤلفون: Timothy P. Guinee, Maurice G. O'Sullivan, Sarah Henneberry, Philip M. Kelly, Kieran N. Kilcawley, Martin G. Wilkinson
المصدر: International Journal of Dairy Technology. 69:38-50
مصطلحات موضوعية: chemistry.chemical_classification, Salt content, Fat content, Process Chemistry and Technology, Flavour, 0402 animal and dairy science, chemistry.chemical_element, Salt (chemistry), Bioengineering, Sensory system, 04 agricultural and veterinary sciences, Calcium, 040401 food science, 040201 dairy & animal science, 0404 agricultural biotechnology, chemistry, Chewiness, Calcium content, Food science, Food Science
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4
المؤلفون: Yonca Karagül-Yüceer, Vesna Rafajlovska, Erhan Sulejmani, Ali Adnan Hayaloglu, Onur Güneşer
المصدر: International Journal of Dairy Technology. 67:584-593
مصطلحات موضوعية: Salt content, medicine.diagnostic_test, Process Chemistry and Technology, Proteolysis, chemistry.chemical_element, Bioengineering, Free amino, Nitrogen, Soluble nitrogen, chemistry.chemical_compound, chemistry, medicine, Composition (visual arts), Food science, Gas chromatography–mass spectrometry, Trichloroacetic acid, Food Science
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5
المؤلفون: Iva Horvat, Nataša Mikulec, Jasmina Havranek, Neven Antunac, Samir Kalit, Zvonimir Prpić
المصدر: International Journal of Dairy Technology. 61:126-132
مصطلحات موضوعية: Croatian, Salt content, Process Chemistry and Technology, Flavour, Krk cheese, sheep milk, ripening, proteolysis, food and beverages, Bioengineering, Ripening, language.human_language, Lactic acid, chemistry.chemical_compound, Animal science, chemistry, language, Composition (visual arts), Food science, Sheep milk, Chemical composition, Food Science
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6
المؤلفون: H Mallatou, L P Voutsinas, C P Pappas, E. Kondyli
المصدر: International Journal of Dairy Technology. 49:113-118
مصطلحات موضوعية: Moisture, Salt content, Chemistry, Fat content, Process Chemistry and Technology, Organoleptic, Salting, Bioengineering, Feta cheese, Protein content, food, Brining, Food science, food.cheese, Food Science
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7
المصدر: International Journal of Dairy Technology. 47:84-87
مصطلحات موضوعية: Fromage frais, Curing (food preservation), Salt content, Chemistry, Process Chemistry and Technology, Plastics extrusion, food and beverages, Bioengineering, Cheesemaking, Extrusion, Food science, Mozzarella cheese, Food Science
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8
المؤلفون: E.Anthony Hunter, Jean M. Banks, D. Donald Muir
المصدر: International Journal of Dairy Technology. 46:119-123
مصطلحات موضوعية: Salt content, Chemistry, Process Chemistry and Technology, Organoleptic, Flavour, Bioengineering, Food science, Food Science
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9
المؤلفون: G. R. Williams
المصدر: International Journal of Dairy Technology. 37:66-67
مصطلحات موضوعية: Moisture, Salt content, Chemistry, Accurate estimation, Process Chemistry and Technology, Environmental engineering, Controller (irrigation), Bioengineering, Soil science, Water content, Food Science
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10دورية أكاديمية
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