Microbiological characteristics of Batzos, a traditional Greek cheese from raw goat's milk

By Psoni L.   Tzanetakis N.   Litopoulou-Tzanetaki E.  

Food Microbiology, Vol. 20, Iss. 5, 2003-10 ,pp. : 575-582

Elsevier

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Composition of the non-protein nitrogen fraction of goat whole milk powder and goat milk-based infant and follow-on formulae

By Prosser Colin   McLaren Robert   Frost Deborah   Agnew Michael   Lowry Dianne  

International Journal of Food Sciences and Nutrition, Vol. 59, Iss. 2, 2007-06 ,pp. : 123-133

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Changes in microbial flora during manufacture of a traditional fermented milk from ewe's milk

By Samolada M.   Litopoulou-Tzanetaki E.   Xanthopoulos V.   Tzanetakis N.  

Food Microbiology, Vol. 15, Iss. 1, 1998-02 ,pp. : 43-50

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Amino acid composition determined using multiple hydrolysis times for three goat milk formulations

By Rutherfurd Shane   Moughan Paul   Lowry Dianne   Prosser Colin  

International Journal of Food Sciences and Nutrition, Vol. 59, Iss. 7-8, 2008-11 ,pp. : 679-690

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Composition and safety analysis of Chinese traditional fermented soybean paste made by transgenic soybean

By Yukui Rui   Wenya Wang   Hongxing Zhang   Fusuo Zhang   Yinhua Jin   Jing Guo  

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