Symposium on Texture and Fermented Milk Products

被引：0
|
作者：
不详
机构：
来源：
INDUSTRIE ALIMENTARI | 1997年
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：76 / 78
页数：3
相关论文
共 50 条
  • [31] Metagenomic features of traditional fermented milk products
    You, Lijun
    Yang, Chengcong
    Jin, Hao
    Kwok, Lai-Yu
    Sun, Zhihong
    Zhang, Heping
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 155
  • [32] PEPTIDES IN FERMENTED FINNISH MILK-PRODUCTS
    KAHALA, M
    PAHKALA, E
    PIHLANTOLEPPALA, A
    AGRICULTURAL SCIENCE IN FINLAND, 1993, 2 (05): : 379 - 384
  • [33] DEVELOPMENT OF TEXTURE AND FLAVOR IN CHEESE AND OTHER FERMENTED PRODUCTS
    GREEN, ML
    MANNING, DJ
    JOURNAL OF DAIRY RESEARCH, 1982, 49 (04) : 737 - 748
  • [34] DEVELOPMENT OF TEXTURE AND FLAVOR IN CHEESE AND OTHER FERMENTED PRODUCTS
    GREEN, ML
    MANNING, DJ
    JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY, 1982, 35 (01): : 36 - 36
  • [35] Texture defects of fermented milk products caused by vibrations-Impact of amplitude and different process parameters.
    Koerzendoerfer, A.
    Temme, P.
    Schluecker, E.
    Hinrichs, J.
    JOURNAL OF DAIRY SCIENCE, 2019, 102 : 144 - 144
  • [36] SYMPOSIUM - FLAVOR OF MILK AND DAIRY PRODUCTS
    TOBIAS, J
    JOURNAL OF DAIRY SCIENCE, 1969, 52 (06) : 810 - &
  • [37] Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products
    Ao, X.
    Zhang, X.
    Zhang, X.
    Shi, L.
    Zhao, K.
    Yu, J.
    Dong, L.
    Cao, Y.
    Cai, Y.
    JOURNAL OF DAIRY SCIENCE, 2012, 95 (03) : 1073 - 1084
  • [38] YOGURT AND FERMENTED MILK-PRODUCTS - TRADITIONAL PRODUCTS AND FUTURE PERSPECTIVES
    CERUTTI, G
    SALVADORI, BB
    DELLAYOMO, RC
    BRUGHERA, F
    LEALI, L
    NEOTTI, P
    DOTZO, A
    LATTE, 1981, 6 (7-8): : 504 - 513
  • [39] INTERNATIONAL SYMPOSIUM - MILK AND MILK PRODUCTS IN WORLD FOOD SUPPLY
    TRELOGAN, HC
    JOURNAL OF DAIRY SCIENCE, 1965, 48 (11) : 1541 - &
  • [40] Manufacturing of fermented milk products by means of dialysis fermentation
    Klaver, F.A.M., 1600, (04):
12345