Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Glass Transitions and Crystallization in Milk PowdersJouppila, K. ; Roos, Y.H.Journal of dairy science, 1994-10, Vol.77 (10), p.2907-2915 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
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2 |
Material Type: Artigo
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Survival of Lactobacillus delbrueckii ssp. bulgaricus Following Spray-DryingTeixeira, P.C. ; Castro, M.H. ; Malcata, F.X. ; Kirby, R.M.Journal of dairy science, 1995-05, Vol.78 (5), p.1025-1031 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
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3 |
Material Type: Artigo
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Production of cottage cheese using dressing fermented by bifidobacteriaBlanchette, L. (Agriculture and Agri-Food Canada, St. Hyacinthe, QC, Canada.) ; Roy, D ; Belanger, G ; Gauthier, S.FJournal of dairy science, 1996-01, Vol.79 (1), p.8-15 [Periódico revisado por pares]Savoy, IL: American Dairy Science AssociationTexto completo disponível |
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4 |
Material Type: Artigo
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Viability of Lactobacillus acidophilus and lactobacillus casei in fermented milk products during refrigerated storageNighswonger, B. D ; Brashears, M. M ; Gilliland, S. EJournal of dairy science, 1996-02, Vol.79 (2), p.212-219 [Periódico revisado por pares]Savoy, IL: Am Dairy Sci AssocTexto completo disponível |
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5 |
Material Type: Artigo
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Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice CreamHagiwara, Tadashi ; Hartel, Richard W.Journal of dairy science, 1996-05, Vol.79 (5), p.735-744 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
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6 |
Material Type: Artigo
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Effect of exopolysaccharide-producing cultures on moisture retention in low fat Mozzarella cheesePerry, D.B. (Leprino Foods, Denver, CO.) ; McMahon, D.J ; Oberg, C.JJournal of dairy science, 1997-05, Vol.80 (5), p.799-805 [Periódico revisado por pares]Savoy, IL: Am Dairy Sci AssocTexto completo disponível |
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7 |
Material Type: Artigo
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Functionality of low fat Mozzarella cheeseFife, R.L. (Utah State University, Logan, UT.) ; McMahon, D.J ; Oberg, C.JJournal of dairy science, 1996-11, Vol.79 (11), p.1903-1910 [Periódico revisado por pares]Savoy, IL: Am Dairy Sci AssocTexto completo disponível |
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8 |
Material Type: Artigo
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Microbiological and Chemical Quality of Raw Milk in New York StateBoor, K.J. ; Brown, D.P. ; Murphy, S.C. ; Kozlowski, S.M. ; Bandler, D.K.Journal of dairy science, 1998-06, Vol.81 (6), p.1743-1748 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
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9 |
Material Type: Artigo
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Proteolysis and rheology of low fat and full fat mozzarella cheeses prepared from homogenized milkTunick, M.H ; Malin, E.L ; Smith, P.W ; Shieh, J.J ; Sullivan, B.C ; Mackey, K.L ; Holsinger, V.HJournal of dairy science, 1993-12, Vol.76 (12), p.3621-3628 [Periódico revisado por pares]Savoy, IL: Am Dairy Sci AssocTexto completo disponível |
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10 |
Material Type: Artigo
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The Dairy Leuconostoc: Use in Dairy ProductsVedamuthu, E.R.Journal of dairy science, 1994-09, Vol.77 (9), p.2725-2737 [Periódico revisado por pares]Champaign: Elsevier IncTexto completo disponível |