| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Calendar
|
|
|
2005
|
15 |
11 |
p. I-II
nvt p.
|
article
|
| 2 |
CLA profile in native fat globules of different sizes selected from raw milk
|
Michalski, Marie-Caroline
|
|
2005
|
15 |
11 |
p. 1089-1094
6 p.
|
article
|
| 3 |
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis
|
Piraino, Paolo
|
|
2005
|
15 |
11 |
p. 1138-1149
12 p.
|
article
|
| 4 |
Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder
|
Sandra, S.
|
|
2005
|
15 |
11 |
p. 1095-1104
10 p.
|
article
|
| 5 |
Free fatty acid profiles of Reggianito Argentino cheese produced with different starters
|
Perotti, M.C.
|
|
2005
|
15 |
11 |
p. 1150-1155
6 p.
|
article
|
| 6 |
IFC - Aims & scope / Editorial Board
|
|
|
2005
|
15 |
11 |
p. CO2-
1 p.
|
article
|
| 7 |
Incorporation of selected nutraceuticals and probiotic bacteria into a fermented milk
|
Awaisheh, S.S.
|
|
2005
|
15 |
11 |
p. 1184-1190
7 p.
|
article
|
| 8 |
Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt
|
Everett, David W.
|
|
2005
|
15 |
11 |
p. 1175-1183
9 p.
|
article
|
| 9 |
NADH oxidation and superoxide production by caprine milk xanthine oxidoreductase
|
Atmani, Djebbar
|
|
2005
|
15 |
11 |
p. 1113-1121
9 p.
|
article
|
| 10 |
Natural heterogeneity of chymosin and pepsin in extracts of bovine stomachs
|
Rampilli, Marco
|
|
2005
|
15 |
11 |
p. 1130-1137
8 p.
|
article
|
| 11 |
[No title]
|
McMullen, Lynn
|
|
2005
|
15 |
11 |
p. 1191-
1 p.
|
article
|
| 12 |
PCR detection of cows’ milk in water buffalo milk and mozzarella cheese
|
López-Calleja, I.
|
|
2005
|
15 |
11 |
p. 1122-1129
8 p.
|
article
|
| 13 |
Prediction of moisture in cheese of commercial production using neural networks
|
Jimenez-Marquez, S.A.
|
|
2005
|
15 |
11 |
p. 1156-1174
19 p.
|
article
|
| 14 |
The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification
|
Dalgleish, Douglas G.
|
|
2005
|
15 |
11 |
p. 1105-1112
8 p.
|
article
|
Journal description