机译:培养山羊奶油的开发与优化
Department of Food Science and Chemical Technology Faculty of Chemical and Pharmaceutical Sciences University of Chile;
Department of Food Science and Chemical Technology Faculty of Chemical and Pharmaceutical Sciences University of Chile;
Department of Food Science and Chemical Technology Faculty of Chemical and Pharmaceutical Sciences University of Chile;
Departamento de Agro-Indústria e Agronomia Tropical-Instituto Superior de Agronomia Technical University of Lisbon;
Centro de Engenharia Biológica e Química Instituto Superior Técnico Technical University of Lisbon;
Central composite design; cultured goat cream butter; development; DSC; fermentation; optimization; response surface methodology (RSM); solid fat content (SFC); texture;
机译:培养山羊奶油的开发与优化
机译:山寨尺度水牛甜奶油的开发与优化
机译:长时间冷藏储存后山羊奶油黄油的风味成分和质量参数的变化
机译:DMSO浓度对体外培养的山羊胎儿成纤维细胞质量的影响
机译:表征构成新鲜和加热的甜奶油黄油香气的挥发性化合物。
机译:植物血凝素可改善发育和山羊体外培养的超微结构hircus)窦前卵泡
机译:山羊酸奶油生产技术的开发富含乳清草药输注
机译:关于黄油的奶油形成能力