Open Journal of Animal Sciences

Open Journal of Animal Sciences

ISSN Print: 2161-7597
ISSN Online: 2161-7627
www.scirp.org/journal/ojas
E-mail: ojas@scirp.org
"Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration"
written by Wassim Nouira, Young W Park, Zehra Guler, Thomas Terrill,
published by Open Journal of Animal Sciences, Vol.1 No.2, 2011
has been cited by the following article(s):
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[1] Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and …
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[2] Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil
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[3] L. acidophilus بررسی زندهمانی فرمهاي آزاد و کپسوله شده باکتريهاي در پنیر کوارك پروبیوتیک و مقایسه اثر آنها بر خواص شیمیایی و L. casei و حسی پنیر در طول نگهداري‎
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[4] Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage
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[5] Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial …
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[6] بررسی زنده مانی فرمهای آزاد و میکروانکپسوله باکتریهای L. acidophilus و L. casei در پنیر کوارک پروبیوتیک و مقایسه اثر آنها بر خواص شیمیایی و حسی …‎
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[7] Comparative Evaluation of Nutritional Quality of Soft Cheese Made from Four Plant Sources
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[8] Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months …
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[9] LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİ.
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[10] LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİ
THE JOURNAL OF FOOD, 2018
[11] LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ
GIDA THE JOURNAL OF FOOD, 2018
[12] Goat milk–chemistry and nutrition
2017
[13] DESENVOLVIMENTO E CARACTERIZAÇÃO DE QUEIJOS TIPO “CHEVROTIN” SIMBIOTICO.
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[14] Flavor and Sensory Characteristics of Non‐Bovine Species Milk and Their Dairy Products
Handbook of Milk of Non‐Bovine Mammals, 2017
[15] Free fatty acids quantification in dairy products
International Journal of Dairy Technology, 2016
[16] Effect of frozen-storage on sensory quality of three types of low-fat goat milk ice creams
IFT Abst, 2015
[17] Effects of sun and freeze-drying techniques on molecular, fatty acid and therapeutic properties of fermented goat milk product
Journal of Food Science and Technology, 2014
[18] Effect of Storage Period and Packaging Type on Ripening Indices of Sudanese White Cheese
Frontiers in Food Science and Technology, 2014
[19] Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream
Small Ruminant Research, 2014
[20] Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams
Open Journal of Animal Sciences, 2014
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