...
机译:从山羊原料牛奶中准备的阿尔及利亚传统Bouhezza奶酪的物理化学,微生物学表征和蛋白水解
Institute of Sciences and Applied Techniques (I.S.T.A.) University Larbi Ben MHidi of Oum El-Bouaghi Algeria;
Institute of Sciences and Applied Techniques (I.S.T.A.) University Larbi Ben MHidi of Oum El-Bouaghi Algeria;
Laboratory of Nutrition and Food Technology (LNTA) Institute of Nutrition Food and Agro- Food Technologies (INATAA) University of Constantine 1 Constantine Algeria;
UR 1268 Biopolymers Interactions Assemblies Inra Nantes France;
UR 1268 Biopolymers Interactions Assemblies Inra Nantes France;
UR 1268 Biopolymers Interactions Assemblies Inra Nantes France;
Laboratory of Nutrition and Food Technology (LNTA) Institute of Nutrition Food and Agro- Food Technologies (INATAA) University of Constantine 1 Constantine Algeria;
Department of Food Engineering Inonu University Malatya Turkey;
Bouhezza cheese proteolysis; sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE); reverse phase-highperformance liquid chromatography (RP-HPLC); lactic acid bacteria; hygienic quality; polymerase chain reaction (PCR);
机译:从山羊原料牛奶中准备的阿尔及利亚传统Bouhezza奶酪的物理化学,微生物学表征和蛋白水解
机译:使用山羊奶生产的阿尔及利亚传统奶酪Bouhezza的蛋白水解,微生物学,挥发物和感官评估
机译:用生牛,山羊和羊马克斯制备传统阿尔及利亚奶酪“Bouhezza”的特征
机译:蒂诺斯岛传统奶酪“提拉基”的微生物学和理化特性
机译:低脂和全脂牛奶考比和切达干酪(肽谱)中的蛋白水解和风味开发。
机译:PoroCheese的理化感官和微生物学表征这是一种用原料奶制成的墨西哥手工奶酪
机译:由algarvian山羊品种生产的传统奶酪的微生物和化学特性