Colour Guide to Cheese and Fermented Milks: Book review

被引：0
|
作者：
Robinson, Richard K.
机构：
来源：
Trends in Food Science & Technology | 1995年 / 6卷 / 11期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [41] Book review: the food system: a guide
    Tansey, Geoff
    Worsley, Tony
    Swinbank, Alan
    Trends in Food Science & Technology, 1996, 7 (04):
  • [42] Book review: underpinning: a practical guide
    Bullivant, Roger A.
    Bradbury, H.W.
    Structural Engineer, 1997, 75 (03):
  • [43] A Global Review of Cheese Colour: Microbial Discolouration and Innovation Opportunities
    Ferraz, Ana Rita
    Pintado, Cristina Santos
    Serralheiro, Maria Luisa
    DAIRY, 2024, 5 (04) : 768 - 785
  • [44] Book review: The GUI Style Guide
    Fowler, Susan L.
    Stanwick, Victor R.
    Journal of Technical Writing and Communication, 27 (03):
  • [45] Study of galactooligosaccharide composition in commercial fermented milks
    Martinez-Villaluenga, Cristina
    Cardelle-Cobas, Alejandra
    Corzo, Nieves
    Olano, Agustin
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2008, 21 (07) : 540 - 544
  • [46] Uses of mares' milk in manufacture of fermented milks
    Di Cagno, R
    Tamborrino, A
    Gallo, G
    Leone, C
    De Angelis, M
    Faccia, M
    Amirante, P
    Gobbetti, M
    INTERNATIONAL DAIRY JOURNAL, 2004, 14 (09) : 767 - 775
  • [47] VIABLE LACTIC ACID BACTERIA IN FERMENTED MILKS
    Machado Oliveira, Ester de Almeida
    Soldi, Caroline Luise
    Caveiao, Cristiano
    Sales, Willian Barbosa
    REVISTA UNIVAP, 2018, 24 (46) : 94 - 104
  • [48] Occurrence and persistence of diacetyl in unfermented and fermented milks
    De Leonardis, Antonella
    Lopez, Francesco
    Nag, Ahindra
    Macciola, Vincenzo
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2013, 236 (04) : 691 - 697
  • [49] NUTRITIONAL SUPERIORITY OF YOGURT AS COMPARED TO OTHER FERMENTED AND NON-FERMENTED MILKS
    HARGROVE, RE
    ALFORD, JA
    JOURNAL OF DAIRY SCIENCE, 1977, 60 : 34 - 34
  • [50] Fermented milks: probiotic effects on host's immunity?
    Moreau, M. -C.
    SCIENCES DES ALIMENTS, 2006, 26 (06) : 517 - 524
12345