Thư Viện trường Đại Học Nha Trang

Journal of Dairy Science, Tập 96, Số 11, 2013

Mục lục:

STT	Nội dung
1	Effect of β-lactoglobulin A and B whey protein variant on the cheese yield potential of the model milk system / M.A. Meza - Nieto and others
2	Crystallization mechanisms in cream during ripening and initial butter churning / Patrizia Buldo, Jacob J.K. Kirkensgaard, Lars Wiking
3	Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese / M. Ozturk and others
4	Preliminary selectial for potential probiotic Bifidobacterium isolated from subjects of diffrent Chinese ethnic groups and eveluation of their fermentation and storage characteristics in bovine milk / W.J.Liu and others
5	Minimizing photooxidation in pasteurized milk by optimizing light transmission properties of green polyethylene films / N. Intawiwat and others
6	Effect of increasing the protein to fat ratio and reducing fat content on the chemical and physical properties of processes cheese product / T.P.Guinee, D.J.O'Callaghan
7	Effect of different feeding strategies in intensive dairy farming systems on milk fatty acid profiles, and implications on feeding costs in Italy / G.Borreani and others
8	Molecular characterization and clond diversity of methicillin-susceptible Staphylococcus aureus in milk of cows with mastitis in Brazil / N.C.C. Silva and others
9	Effects of seasonal change and parity on raw milk composition and related indices in Chinese Holstein cows in northern China / L. Yang and others
10	Identification of the critical amino acid residues of immunoglobulin E and immunoglobulin G epitope on α s1 -casein by alanine scanning analysis / Yanjun Cong and others
11	Microwwave-assisted extraction and determination of dicyandiamide residue pn infant formula samples by liquid chromatography-tandem / Yan Shen and others