| 271 |
Characteristics of salt tolerant lactic acid bacteria in particular lactobacilli, leuconostocs and pediococci isolated from salted raw milk. |
1983 |
| 272 |
Seasonal variations in fat, carotene and vitamin A content on buffaloes and cows herds |
1983 |
| 273 |
Use of salt-tolerant lactic acid bacteria for manufacture of white pickled cheese (Domiati) ripened without salted whey in sealed polyethylene Pouches. |
1983 |
| 274 |
Use of salt-tolerant lactic acid bacteria for manufacture of white pickled cheese (Domiati) ripened without salted whey in sealed polyethylene Pouches. |
1983 |
| 275 |
Einfluss der Tiefkuhlung auf den Gehalt an freien Fettsauren in der Milch. |
1982 |
| 276 |
Fettsauren in Butter |
1982 |
| 277 |
Free fatty acids in market butter |
1982 |
| 278 |
Free fatty acids in market Butter. |
1982 |
| 279 |
Free fatty acids in market Butter. |
1982 |
| 280 |
Freie Fettsäuren in Butter aus Kuh- und Büffrlmilch. Die Molkerei-Zeitung Welt der Milch |
1982 |
هل لديك سؤال ؟
