| 101 |
|
DAIRY FOODS: - Electrochemical Sensor Detecting Free Sulfhydryl Groups: Evaluation of Milk Heat Treatment/
|
Cosio, M S
|
American Dairy Science Association
|
2000
|
|
|
|
| 102 |
|
DAIRY FOODS: - Firmness and Crystallization of Milk Fat in Relation to Processing Conditions/
|
Aken, G A Van
|
American Dairy Science Association
|
2000
|
|
|
|
| 103 |
|
DAIRY FOODS: - Identification of a Gene Cluster Encoding Krebs Cycle Oxidative Enzymes Linked to the Pyruvate Carboxylase Gene in Lactococcus lactis ssp. lactis C2/
|
Wang, H
|
American Dairy Science Association
|
2000
|
|
|
|
| 104 |
|
DAIRY FOODS: - Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey/
|
Petersen, B L
|
American Dairy Science Association
|
2000
|
|
|
|
| 105 |
|
DAIRY FOODS: - Influence of Fluorescence of Bacteria Stained with Acridine Orange on the Enumeration of Microorganisms in Raw Milk/
|
Rapposch, S
|
American Dairy Science Association
|
2000
|
|
|
|
| 106 |
|
DAIRY FOODS: - Influence of High-Oryzanol Rice Bran Oil on the Oxidative Stability of Whole Milk Powder/
|
Nanua, J N
|
American Dairy Science Association
|
2000
|
|
|
|
| 107 |
|
DAIRY FOODS: - Influence of the Season on Proteolysis and Sensory Characteristics of Idiazabal Cheese/
|
Mendia, C
|
American Dairy Science Association
|
2000
|
|
|
|
| 108 |
|
DAIRY FOODS: - Micellar Changes Induced by High Pressure. Influence in the Proteolytic Activity and Organoleptic Properties of Milk/
|
Garc�-Risco, M R
|
American Dairy Science Association
|
2000
|
|
|
|
| 109 |
|
DAIRY FOODS: - Milk Identification of Different Species: 13C-NMR Spectroscopy of Triacylglycerols from Cows and Buffaloes' Milks/
|
Andreotti, G
|
American Dairy Science Association
|
2000
|
|
|
|
| 110 |
|
DAIRY FOODS: - Modeling of pH and Acidity for Industrial Cheese Production/
|
Paquet, J
|
American Dairy Science Association
|
2000
|
|
|
|
| 111 |
|
DAIRY FOODS: - Proteolysis of O3-Casein as a Marker of Grana Padano Cheese Ripening/
|
Gaiaschi, A
|
American Dairy Science Association
|
2000
|
|
|
|
| 112 |
|
DAIRY FOODS: - Rheological Properties of Ice Cream Mixes and Frozen Ice Creams Containing Fat and Fat Replacers/
|
Adapa, S
|
American Dairy Science Association
|
2000
|
|
|
|
| 113 |
|
DAIRY FOODS: - Separation of Lactoferrin-a and -b from Bovine Colostrum/
|
Yoshida, S
|
American Dairy Science Association
|
2000
|
|
|
|
| 114 |
|
DAIRY FOODS: - Technical Note: Production of Butter with Enhanced Conjugated Linoleic Acid for Use in Biomedical Studies with Animal Models/
|
Bauman, D E
|
American Dairy Science Association
|
2000
|
|
|
|
| 115 |
|
DAIRY FOODS: - The Effect of Fat Content on the Microbiology and Proteolysis in Cheddar Cheese During Ripening/
|
Fenelon, M A
|
American Dairy Science Association
|
2000
|
|
|
|
| 116 |
|
DAIRY FOODS: - Viability of Microencapsulated Bifidobacteria in Set Yogurt During Refrigerated Storage/
|
Adhikari, K
|
American Dairy Science Association
|
2000
|
|
|
|
| 117 |
|
DAIRY FOODS: - Viability of Probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and Nonprobiotic Microflora in Argentinian Fresco Cheese/
|
Vinderola, C G
|
American Dairy Science Association
|
2000
|
|
|
|
| 118 |
|
DAIRY FOODS: - Viscoelastic Properties of Oil-Water Interfaces Covered by Bovine b-Casein Tryptic Peptides/
|
Girardet, J M
|
American Dairy Science Association
|
2000
|
|
|
|
| 119 |
|
Dallal, Scattered Like Seeds
|
Brunais, A.
|
THE MIDDLE EAST POLICY COUNCIL
|
2000
|
|
|
|
| 120 |
|
Dalton:an international journal of inorganic chemistry
중앙도서관 대출불가(별치) 
|
Royal Society of Chemistry (Great Britain)
|
Royal Society of Chemistry
|
2000-2002
|
|
|
|
Institute of Electrical and Electronics Engineers
(188)
