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  1. Detection of adulteration in milk: A review

    Poonia, Amrita | Online Contents | 2017

  2. Use of ozone in the dairy industry: A review

    Varga, László | Online Contents | 2016

  3. Detection of adulteration in milk: A review

    Poonia, Amrita | Online Contents | 2016

  4. Detection of adulteration in milk: A review

    Poonia, Amrita | Online Contents | 2016

  5. Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry

    Ayar, Ahmet | Online Contents | 2017

  6. Natural antioxidants in milk and dairy products

    Grażyna, Cichosz | Online Contents | 2017

  7. Recent aflatoxin survey data in milk and milk products: A review

    Ketney, Otto | Online Contents | 2017

  8. Effects of calcium chelating agents on the solubility of milk protein concentrate

    McCarthy, Noel A | Online Contents | 2017

  9. Milk oligosaccharides: A review

    Oliveira, Diana L | Online Contents | 2015

  10. Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

    Silva, Juliana V C | Online Contents | 2017

  11. Probiotics- the journey continues

    Thomas, Linda V | Online Contents | 2016

  12. Quality of goat′s milk cheese as affected by coating with edible chitosan‐essential oil films

    Cano Embuena, Amalia Isabel | Online Contents | 2017

  13. Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus

    Malissiova, Eleni | Online Contents | 2016

  14. Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin

    Osorio, Maria Teresa | Online Contents | 2015

  15. Manufacture of dry‐ and brine‐salted soft camel cheeses for the camel dairy industry

    Konuspayeva, Gaukhar | Online Contents | 2017

  16. Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products

    Ziadi, Manel | Online Contents | 2016

  17. Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening

    Murtaza, Mian A | Online Contents | 2017

  18. Free fatty acids quantification in dairy products

    Mannion, David T | Online Contents | 2016

  19. The effect of inulin as a fat replacer on the quality of low‐fat ice cream

    Tiwari, Anurag | Online Contents | 2015

  20. Whey protein polymerisation and its applications in environmentally safe adhesives

    Guo, Mingruo | Online Contents | 2016

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