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유형		 서명 저자 발행처 원문제공시작년 수록
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201 저널기사 DAIRY FOODS: - Effect of Psychrotrophic Bacteria and of an Isolated Protease from Pseudomonas fluorescens M3/6 on the Plasmin System of Fresh Milk/ 미리보기
Fajardo-Lira, C American Dairy Science Association 2000
202 저널기사 DAIRY FOODS: - Effect of Rennet Coagulation Time on Composition, Yield, and Quality of Reduced-Fat Cheddar Cheese/ 미리보기
Johnson, M E American Dairy Science Association 2001
203 저널기사 DAIRY FOODS: - Effect of the Fat Globule Sizes on the Meltdown of Ice Cream/ 미리보기
Koxholt, M M R American Dairy Science Association 2001
204 저널기사 DAIRY FOODS: Effect of Various Dairy Packaging Materials on the Headspace Analysis of Ultrapasteurized Milk/ 미리보기
Simon, M American Dairy Science Association 2001
205 저널기사 DAIRY FOODS: Effect of Various Dairy Packaging Materials on the Shelf Life and Flavor of Pasteurized Milk/ 미리보기
Simon, M American Dairy Science Association 2001
206 저널기사 DAIRY FOODS: Effect of Various Dairy Packaging Materials on the Shelf Life and Flavor of Ultrapasteurized Milk/ 미리보기
Simon, Mel American Dairy Science Association 2001
207 저널기사 DAIRY FOODS: - Effects of Milk Fat, Cocoa Butter or Selected Fat Replacers on Flavor Volatiles of Chocolate Ice Cream/ 미리보기
Welty, W M American Dairy Science Association 2001
208 저널기사 DAIRY FOODS: - Effects of Mineral Salts and Calcium Chelating Agents on the Gelation of Renneted Skim Milk/ 미리보기
Udabage, P American Dairy Science Association 2001
209 저널기사 DAIRY FOODS: - Electrochemical Sensor Detecting Free Sulfhydryl Groups: Evaluation of Milk Heat Treatment/ 미리보기
Cosio, M S American Dairy Science Association 2000
210 저널기사 DAIRY FOODS: Expression of clpX, an ATPase Subunit of the Clp Protease, Is Heat and Cold Shock Inducible in Lactococcus lactis/ 미리보기
Skinner, M M American Dairy Science Association 2001
211 저널기사 DAIRY FOODS: - Firmness and Crystallization of Milk Fat in Relation to Processing Conditions/ 미리보기
Aken, G A Van American Dairy Science Association 2000
212 저널기사 DAIRY FOODS: - Formulations and Processing of Yogurt Affect the Microbial Quality of Carbonated Yogurt/ 미리보기
Karag�l-Y�ceer, Y American Dairy Science Association 2001
213 저널기사 DAIRY FOODS: - Identification of a Gene Cluster Encoding Krebs Cycle Oxidative Enzymes Linked to the Pyruvate Carboxylase Gene in Lactococcus lactis ssp. lactis C2/ 미리보기
Wang, H American Dairy Science Association 2000
214 저널기사 DAIRY FOODS: - Impact of CO2 Addition to Milk on Selected Analytical Testing Methods/ 미리보기
Ma, Y American Dairy Science Association 2001
215 저널기사 DAIRY FOODS: - Implications of Proposed Changes in Bulk Tank Somatic Cell Count Regulations/ 미리보기
Adkinson, R W American Dairy Science Association 2001
216 저널기사 DAIRY FOODS: - Influence of Adjunct Cultures on Ripening of Reduced Fat Edam Cheeses/ 미리보기
Tungjaroenchai, W American Dairy Science Association 2001
217 저널기사 DAIRY FOODS: - Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey/ 미리보기
Petersen, B L American Dairy Science Association 2000
218 저널기사 DAIRY FOODS: - Influence of Fluorescence of Bacteria Stained with Acridine Orange on the Enumeration of Microorganisms in Raw Milk/ 미리보기
Rapposch, S American Dairy Science Association 2000
219 저널기사 DAIRY FOODS: - Influence of High-Oryzanol Rice Bran Oil on the Oxidative Stability of Whole Milk Powder/ 미리보기
Nanua, J N American Dairy Science Association 2000
220 저널기사 DAIRY FOODS: - Influence of Milk-Clotting Enzyme Concentration on the aS1-Casein Hydrolysis During Soft Cheeses Ripening/ 미리보기
Hynes, E R American Dairy Science Association 2001
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