Thermal inactivation of Bacillus cereus spores in micellar casein concentrates–effect of protein content and pH development (English)
- New search for: Stoeckel, Marina
- New search for: Atamer, Zeynep
- New search for: Hinrichs, Jörg
- New search for: Stoeckel, Marina
- New search for: Atamer, Zeynep
- New search for: Hinrichs, Jörg
In:
Dairy science & technology
;
94
, 6
; 539-548
;
2014
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ISSN:
- Article (Journal) / Print
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Title:Thermal inactivation of Bacillus cereus spores in micellar casein concentrates–effect of protein content and pH development
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Contributors:
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Published in:Dairy science & technology ; 94, 6 ; 539-548
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Publisher:
- New search for: Springer
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Place of publication:Berlin
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Publication date:2014
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.00
- Further information on Basic classification
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Keywords:
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Classification:
BKL: 58.00 Chemische Technik: Allgemeines -
Source:
Table of contents – Volume 94, Issue 6
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.
- 517
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Role of somatic cells on dairy processes and products: a reviewLi, N. / Richoux, R. / Boutinaud, M. / Martin, P. / Gagnaire, V. et al. | 2014
- 539
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Thermal inactivation of Bacillus cereus spores in micellar casein concentrates–effect of protein content and pH developmentStoeckel, Marina / Atamer, Zeynep / Hinrichs, Jörg et al. | 2014
- 549
-
Characterization of bacterial populations from Murciano-Granadina goat colostrumRuiz, Patricia / Seseña, Susana / Palop, María Llanos et al. | 2014
- 561
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Organic acids profiles in lactose-hydrolyzed yogurt with different matrix compositionVénica, Claudia Inés / Perotti, María Cristina / Bergamini, Carina Viviana et al. | 2014
- 581
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Characteristics of raw milk produced by free-stall or tie-stall cattle herds in the Parmigiano-Reggiano cheese production areaSummer, A. / Franceschi, P. / Formaggioni, P. / Malacarne, M. et al. | 2014
- 591
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Determination of nucleotides in Chinese human milk by high-performance liquid chromatography–tandem mass spectrometryXiao, Gongnian / Xiao, Hailong / Zhu, Yinbang / You, Yuru et al. | 2014
- 603
-
Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct cultureSahingil, Didem / Hayaloglu, Ali A. / Simsek, Osman / Ozer, Barbaros et al. | 2014
- 625
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Cow’s milk as a dietary source of equol and phenolic antioxidants: differential distribution in the milk aqueous and lipid fractionsTsen, Shin Yih / Siew, Jinyi / Lau, Eunice Kai Ling / Afiqah bte Roslee, Farzana / Chan, Hui Mei / Loke, Wai Mun et al. | 2014
- 633
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A preliminary study on anti-hypoxia activity of yak milk powder in vivoZhang, Wei / Wu, Shaozong / Cao, Jialu / Li, Haimei / Li, Yan / He, Jiguo / Zhang, Liebing et al. | 2014