Thư Viện trường Đại Học Nha Trang

Journal of Dairy Science, Tập 96, Số 07, 2013

Mục lục:

Dòng	Nội dung
1	Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains / J. C. Rodríguez-Figueroa and others
2	Grain-based versus alfalfa-based subacute ruminal acidosis induction experiments: Similarities and differences between changes in milk fatty acids / E. Colman and others
3	Life cycle assessment of milk production from commercial dairy farms: the influence of management tactics / M. J. Yan , J. Humphreys ,N. M. Holden
4	Optimizing bulk milk dioxin monitoring based on costs and effectiveness / V. H. Lascano-Alcoser and others
5	Capsicum annuum enhances L -lactate production by Lactobacillus acidophilus: Implication in curd formation / Smriti Sharma and others
6	microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes / A. M. O. Leite and others
7	Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice / M. A. Cliff and others
8	Concentrations of n-3 and n-6 fatty acids in Dutch bovine milk fat and their contribution to human dietary intake / H. J. F. Van Valenberg and others
9	Protein composition affects variation in coagulation properties of buffalo milk / V. Bonfatti and others
10	Cholesterol reduction from milk using β-cyclodextrin immobilized on glass / Muhammad Nazir Tahir and others
11	Prediction of bulk milk fatty acid composition based on farming practices collected through on-farm surveys / M. Coppa and others
12	Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter / J. R. Broadbent and others
13	Nonstarter lactic acid bacteria volatilomes produced using cheese components / E. Sgarbi and others
14	Transfer of terpenes from essential oils into cow milk / J. Lejonklev and others
15	Purification and identification of five novel antioxidant peptides from goat milk casein hydrolysates / Z. Li and others
16	Aggregation and adhesion properties of 22 Lactobacillus strains / Yanfeng Tuo and others
17	β-Lactoglobulin-linoleate complexes: In vitro digestion and the role of protein in fatty acid uptake / Solène Le Maux and others