Estimation of Protein in Anhydrous Milk Fat

By Johns Paul  

Food Analytical Methods, Vol. 6, Iss. 2, 2013-04 ,pp. : 637-642

Springer Publishing Company

Access to resources Recommend Favorite

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

By Soukoulis Christos   Behboudi-Jobbehdar Solmaz   Yonekura Lina   Parmenter Christopher   Fisk Ian  

Food and Bioprocess Technology, Vol. 7, Iss. 5, 2014-05 ,pp. : 1255-1268

Springer Publishing Company

Access to resources Recommend Favorite

Studies on the Stability of Fermented Milk Beverage by the Addition of Whey Protein Concentrate

By  

Journal Of Food Process Engineering (Electronic), Vol. 39, Iss. 5, 2016-10 ,pp. : 453-461

John Wiley & Sons Inc

Access to resources Recommend Favorite

Increased sensitivity for detection of specific target DNA in milk by concentration in milk fat

By Poms Roland   Glössl Josef   Foissy Helmut  

European Food Research and Technology A, Vol. 213, Iss. 4-5, 2001-10 ,pp. : 361-365

Springer Publishing Company

Access to resources Recommend Favorite

The potential of milk fat for the synthesis of valuable derivatives

By Lubary Marta   Hofland Gerard   ter Horst Joop  

European Food Research and Technology A, Vol. 232, Iss. 1, 2011-01 ,pp. : 1-8

Springer Publishing Company

Access to resources Recommend Favorite