| 181 |
Acceleration of cheese ripening by addition of enzymes
|
2007 |
| 182 |
Spiking as a method for Quantification of Aroma Compounds in Semi-Hard Cheese |
2006 |
| 183 |
Effect of using different starters on the chemical, bacteriological and sensory of Ras cheese |
2003 |
| 184 |
Spore-forming rods surviving boiling the raw milk and implicated in later spoilage of the product. |
2002 |
| 185 |
Effect of certain flavoring substances on the properties of ice cream" |
2001 |
| 186 |
Effect of certain flavoring substances on the properties of ice cream" |
2001 |
| 187 |
Effect of certain flavoring substances on the properties of ice cream" |
2001 |
| 188 |
Effect of certain flavoring substances on the properties of ice cream" |
2001 |
| 189 |
Effect of certain flavouring substances on the properties of Ice cream |
2001 |
| 190 |
Influence of Lactic acid bacteria starters on the proteolytic activity of thermoduric bacteria isolated from milk. |
2000 |
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