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유형		 서명 저자 발행처 원문제공시작년 수록
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61 저널기사 DAIRY FOODS: - Natural Exopolysaccharides Enhance Survival of Lactic Acid Bacteria in Frozen Dairy Desserts/ 미리보기
Hong, Sung H American Dairy Science Association 2001
62 저널기사 DAIRY FOODS: - Nuclear Magnetic Resonance Study of Water Mobility in Pasta Filata and Non-Pasta Filata Mozzarella/ 미리보기
Kuo, M-I American Dairy Science Association 2001
63 저널기사 DAIRY FOODS: - On Reflectometric Measurement of a Refractive Index of Milk/ 미리보기
J��skel�inen, A J American Dairy Science Association 2001
64 저널기사 DAIRY FOODS: - Optimization of the PCR for Detection of Staphylococcus aureus nuc Gene in Bovine Milk/ 미리보기
Kim, C-H American Dairy Science Association 2001
65 저널기사 DAIRY FOODS: - Physico-Chemical Properties of Skim Milk Retentates from Microfiltration/ 미리보기
Solanki, G American Dairy Science Association 2001
66 저널기사 DAIRY FOODS: Plasminogen Activation System in Goat Milk and its Relation with Composition and Coagulation Properties/ 미리보기
Fantuz, F American Dairy Science Association 2001
67 저널기사 DAIRY FOODS: - Prevalence of Foodborne Pathogens in Bulk Tank Milk/ 미리보기
Jayarao, B M American Dairy Science Association 2001
68 저널기사 DAIRY FOODS: - Proteolysis of b-Casein as a Marker of Grana Padano Cheese Ripening/ 미리보기
Gaiaschi, A American Dairy Science Association 2001
69 저널기사 DAIRY FOODS: - Proteolysis of O3-Casein as a Marker of Grana Padano Cheese Ripening/ 미리보기
Gaiaschi, A American Dairy Science Association 2000
70 저널기사 DAIRY FOODS: - Purification of MUC1 from Bovine Milk-Fat Globules and Characterization of a Corresponding Full-Length cDNA Clone/ 미리보기
Pallesen, L T American Dairy Science Association 2001
71 저널기사 DAIRY FOODS: - Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Characterization of Ultrapasteurized Milk/ 미리보기
Chapman, K W American Dairy Science Association 2001
72 저널기사 DAIRY FOODS: - Recombinant Lamb Chymosin as an Alternative Coagulating Enzyme in Cheese Production/ 미리보기
Rogelj, I American Dairy Science Association 2001
73 저널기사 DAIRY FOODS: - Resistance to Freezing and Frozen Storage of Streptococcus thermophilus Is Related to Membrane Fatty Acid Composition/ 미리보기
Beal, C American Dairy Science Association 2001
74 저널기사 DAIRY FOODS: - Reversibility of the Temperature-Dependent Opacity of Nonfat Mozzarella Cheese/ 미리보기
Dave, Rajiv I American Dairy Science Association 2001
75 저널기사 DAIRY FOODS: - Rheological Properties of Ice Cream Mixes and Frozen Ice Creams Containing Fat and Fat Replacers/ 미리보기
Adapa, S American Dairy Science Association 2000
76 저널기사 DAIRY FOODS: - Secondary Structure of Bovine aS2-Casein: Theoretical and Experimental Approaches/ 미리보기
Hoagland, P D American Dairy Science Association 2001
77 저널기사 DAIRY FOODS: - Separation of Lactoferrin-a and -b from Bovine Colostrum/ 미리보기
Yoshida, S American Dairy Science Association 2000
78 저널기사 DAIRY FOODS: - Short Communication: Consumer Evaluation of Milk High in Conjugated Linoleic Acid/ 미리보기
Ramaswamy, N American Dairy Science Association 2001
79 저널기사 DAIRY FOODS: - Short Communication: Influence of Transglutaminase on the Heat Stability of Milk/ 미리보기
O'Sullivan, M M American Dairy Science Association 2001
80 저널기사 DAIRY FOODS: - Small Strain Oscillatory Shear and Microstructural Analyses of a Model Processed Cheese/ 미리보기
Bowland, E L American Dairy Science Association 2001
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