| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Dairy research in Canadian universities
|
GOFF, H DOUGLAS
|
|
2006
|
59 |
3 |
p. 159-165
|
article
|
| 2 |
Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids
|
GUZEL-SEYDIM, Z B
|
|
2006
|
59 |
3 |
p. 209-215
|
article
|
| 3 |
Food, Fermentation and Micro-organisms by C.W. Bamforth
|
Robinson, R K
|
|
2006
|
59 |
3 |
p. 222
|
article
|
| 4 |
Measurement of ionic calcium in milk
|
LIN, M-J
|
|
2006
|
59 |
3 |
p. 192-199
|
article
|
| 5 |
Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk
|
PISANO, M BARBARA
|
|
2006
|
59 |
3 |
p. 171-179
|
article
|
| 6 |
Milk protein polymorphisms in Holstein cattle †
|
ONER, YASEMIN
|
|
2006
|
59 |
3 |
p. 180-182
|
article
|
| 7 |
Physicochemical properties of low-fat and full-fat Cheddar cheeses
|
KÜÇÜKÖNER, E
|
|
2006
|
59 |
3 |
p. 166-170
|
article
|
| 8 |
Populations, types and biochemical activities of aerobic bacteria and lactic acid bacteria from the air of cheese factories
|
SOLDATOU, HELENI
|
|
2006
|
59 |
3 |
p. 200-208
|
article
|
| 9 |
Protein composition of milk from Holstein–Friesian dairy cows and its relationship with the genetic variants A and B of κ-casein and β-lactoglobulin (Part I)
|
MOLINA, L H
|
|
2006
|
59 |
3 |
p. 183-187
|
article
|
| 10 |
Relationship between A and B variants of κ-casein and β-lactoglobulin and coagulation properties of milk (Part II)
|
MOLINA, L H
|
|
2006
|
59 |
3 |
p. 188-191
|
article
|
| 11 |
Syneresis in set yogurt as affected by EPS starter cultures and levels of solids
|
AMATAYAKUL, THANUT
|
|
2006
|
59 |
3 |
p. 216-221
|
article
|
Journal description