-Lactoglobulin polymorphism in ovine breeds: influence on cheesemaking properties and milk composition (English)
- New search for: Recio, I.
- New search for: Fernandez-Fournier, A.
- New search for: Martin-Alvarez, P. J.
- New search for: Ramos, M.
- New search for: Recio, I.
- New search for: Fernandez-Fournier, A.
- New search for: Martin-Alvarez, P. J.
- New search for: Ramos, M.
In:
LAIT
;
77
, 2
;
259-266
;
1997
-
ISSN:
- Article (Journal) / Print
-
Title:-Lactoglobulin polymorphism in ovine breeds: influence on cheesemaking properties and milk composition
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Contributors:Recio, I. ( author ) / Fernandez-Fournier, A. ( author ) / Martin-Alvarez, P. J. ( author ) / Ramos, M. ( author )
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Published in:LAIT ; 77, 2 ; 259-266
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Publisher:
- New search for: EDITIONS SCIENTIFIQUES ELSEVIER
-
Publication date:1997-01-01
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Size:8 pages
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ISSN:
-
Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 637
- Further information on Dewey Decimal Classification
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Classification:
DDC: 637 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 77, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 217
-
Effects of heat load gradient occurring in moulding on characterization and ripening of Grana PadanoPellegrino, L. et al. | 1997
- 229
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Phage-induced lysis of Lactococcus lactis during Saint-Paulin cheese ripening and its impact on proteolysisKawabata, S. et al. | 1997
- 241
-
Analysis of bovine caseins and primary hydrolysis products in cheese by capillary zone electrophoresisOtte, J. et al. | 1997
- 259
-
-Lactoglobulin polymorphism in ovine breeds: influence on cheesemaking properties and milk compositionRecio, I. / Fernandez-Fournier, A. / Martin-Alvarez, P. J. / Ramos, M. et al. | 1997
- 259
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b-Lactoglobulin polymorphism in ovine breeds: Influence on cheesemaking properties and milk compositionRecio, I. et al. | 1997
- 267
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Purification and characterization of a proteinaceous compound from Pseudomonas fluorescens ATCC 948 with inhibitory activity against some Gram-positive and Gram-negative bacteria of dairy interestGobbetti, M. et al. | 1997
- 279
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Nutritional, sensory and physico-chemical characterization of protein-standardized UHT milkRattray, W. et al. | 1997
- 297
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Influence of protein standardization and UHT heating on the furosine value and freezing point of milkRattray, W. et al. | 1997
- 307
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Nitrogen-15 labelling of the nitrogenous fractions of milk using oral administration of labelled ammonium sulphate in the dietColin-Schoellen, O. et al. | 1997