China Dairy Industry 2010 Issue 12 Development of processing technology and stability of walnut protein beverage

Journals A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

China Dairy Industry
1001-2230
2010 Issue 12

..............page:52-55

Research on iodometric method detecting β-lactamase in milk
XIE Yan-li;ZHANG Xin-xiao;YAN Rui-dong;WANG Jin-shui

..............page:36-37,51

..............page:4-7

Study on probiotic effect originated from bioactive ingredients in kefir
MAO Jian;WANG Hao;SU Mi-Ya;WANG Yin-Yu;CAI Tao

..............page:30-35

Study on the fermentation character of different yogurt strains
MAO Jian;NING Jia;ZHAO Jian-xin;ZHANG Hao

..............page:8-11

xin xi dong tai

..............page:7

..............page:41-44

Preparation of set yoghurt product and quality evaluation
LI Li-hua;WANG Hong-ye;JIA Jun-yan;ZHANG Bo-lin

..............page:49-51

Study on and manufacture of stirred oats yogurt
PAN Ting-tiao;PANG Jie;LIU Fu-lin

..............page:56-58

Processing and functionality of Mozzarella cheese
LI Guo-zhi;WU Jian-xin;SU Dong-hai

..............page:22-25,48

..............page:45-48

..............page:19-21

Effect of autolytic starter adjuncts on proteolysis of Cheddar cheese
SUN Zhuo;LV Jia-ping;ZHANG Jia-cheng;KONG Fan-pi;LI Hong-juan

..............page:12-14,40

Analysis of advantages for sustainable development in Yunnan Holstein cows
LENG Jing;MU Shu-qi;YANG Shu-li;GOU Xiao;MAO Hua-ming

..............page:26-29

..............page:38-40

..............page:15-18,48