MILK the vital force
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192

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Published By Springer Netherlands

9789027723307, 9789400937338

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Effect of Stage of Lactation and Seasonal Variation on the Chemical Composition and Properties of Camel’s Milk

MILK the vital force ◽

10.1007/978-94-009-3733-8_97 ◽

1986 ◽

pp. 112-112

Author(s):

A. Wahba ◽

F. El-Abbassy ◽

I. Ismail ◽

S. I. El-Agamy

Keyword(s):

Seasonal Variation ◽

Chemical Composition ◽

Stage Of Lactation ◽

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Isolation and Characterization of a Wide Host Range Phage from a Mesophilic Starter Culture

MILK the vital force ◽

10.1007/978-94-009-3733-8_90 ◽

1986 ◽

pp. 105-105

Author(s):

A. von Wright ◽

T. Saarinen ◽

S. Sivelä

Keyword(s):

Starter Culture ◽

Isolation And Characterization ◽

Wide Host Range

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Starters: As a Means of Controlling Contaminating Organisms

MILK the vital force ◽

10.1007/978-94-009-3733-8_87 ◽

1986 ◽

pp. 101-101

Author(s):

A. V. Gudkov

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Antagonistic Effects of Lactic Acid Bacteria on Enterobacteria

MILK the vital force ◽

10.1007/978-94-009-3733-8_86 ◽

1986 ◽

pp. 100-100

Author(s):

A. V. Gudkov ◽

G. D. Perfiliev ◽

N. P. Sorokina

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antagonistic Effects

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“Chymotest-Uglich” — The New Standardization System for Rennet Reference Batches

MILK the vital force ◽

10.1007/978-94-009-3733-8_83 ◽

1986 ◽

pp. 99-99

Author(s):

B. A. Surkov ◽

V. A. Krayushkin

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Contributin of S. Lactis Strains and Strain Micrococcus M-104 on Casein Degradation

MILK the vital force ◽

10.1007/978-94-009-3733-8_80 ◽

1986 ◽

pp. 96-96

Author(s):

D. Obradović

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Proteinase und Peptidase der Brevibacterium Linens: Eigenschaften und Degradation der Bitteren Peptide in der Käsen

MILK the vital force ◽

10.1007/978-94-009-3733-8_65 ◽

1986 ◽

pp. 82-82

Author(s):

P. Březina ◽

J. Kopečný ◽

N. Plocková ◽

I. Schovánková

Keyword(s):

Brevibacterium Linens

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Accelerating the Ripening and Improving the Flavor of Emmenthal Cheese with Selected Lactobacillus Casei-Cultures

MILK the vital force ◽

10.1007/978-94-009-3733-8_58 ◽

1986 ◽

pp. 75-76

Author(s):

Säde Mantere-Alhonen ◽

Hanna Mäkäräinen ◽

Matti Antila

Keyword(s):

Lactobacillus Casei

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Production Methods for Danbo, Havarti and Danablu Cheese Made from Uf-Concentrated Milk

MILK the vital force ◽

10.1007/978-94-009-3733-8_56 ◽

1986 ◽

pp. 73-73

Author(s):

K. B. Qvist ◽

D. Thomsen ◽

K. Forsingdal ◽

G. Hyldig

Keyword(s):

Production Methods ◽

Concentrated Milk

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Production of Somborski Cheese by Ultrafiltration Method

MILK the vital force ◽

10.1007/978-94-009-3733-8_52 ◽

1986 ◽

pp. 62-65

Author(s):

M. Caric ◽

D. Gavaric ◽

S. Milanovic ◽

L. J. Kulic

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