| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A mini-review on health and nutritional aspects of cheese with a focus on bioactive peptides - 干酪中生物活性肽的健康和营养-综述
|
López-Expósito, Iván
|
|
2012
|
92 |
5 |
p. 419-438
|
artikel
|
| 2 |
Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec
|
Lavoie, Karine
|
|
2012
|
92 |
5 |
p. 455-468
|
artikel
|
| 3 |
Classical enterotoxins of coagulase-positive Staphylococcus aureus isolates from raw milk and products for raw milk cheese production in Ireland - 爱尔兰生乳及其产品中金黄色葡萄球菌毒素和毒素基因的检测
|
Hunt, Karen
|
|
2012
|
92 |
5 |
p. 487-499
|
artikel
|
| 4 |
Erratum to: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content
|
Møller, Kirsten Kastberg
|
|
2012
|
92 |
5 |
p. 541-568
|
artikel
|
| 5 |
Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese
|
Børsting, Mette W.
|
|
2012
|
92 |
5 |
p. 593-612
|
artikel
|
| 6 |
Influence of season and pasture feeding on the content of α-tocopherol and β-carotene in milk from Holstein, Brown Swiss and Modicana cows in Sicily - 季节和牧草对西西里Holstein, Brown Swiss 和 Modicana 奶牛乳中 α-生育酚和 β-胡萝卜素含量的影响
|
Marino, Vita Maria
|
|
2012
|
92 |
5 |
p. 501-513
|
artikel
|
| 7 |
Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content - 食盐浓度变化对切达干酪成熟过程中生化特性的影响
|
Møller, Kirsten Kastberg
|
|
2012
|
92 |
5 |
p. 515-540
|
artikel
|
| 8 |
Pink discolouration defect in commercial cheese: a review - 商业干酪中粉红色褪色问题:综述
|
Daly, D. F. M.
|
|
2012
|
92 |
5 |
p. 439-453
|
artikel
|
| 9 |
Reducing the level of added disodium phosphate alters the chemical and physical properties of processed cheese
|
Guinee, Timothy P.
|
|
2011
|
92 |
5 |
p. 469-486
|
artikel
|
| 10 |
Soft goats’ cheese enriched with polyunsaturated fatty acids by dietary supplementation: manufacture, physicochemical and sensory characterisation - 富含多不饱和脂肪酸软质山羊奶干酪的特性研究
|
Gassi, Jean-Yves
|
|
2012
|
92 |
5 |
p. 569-591
|
artikel
|
| 11 |
Special issue of Dairy Science & Technology The Eighth Cheese Symposium—Moorepark 2011
|
Kilcawley, Kieran N.
|
|
2012
|
92 |
5 |
p. 417
|
artikel
|
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