"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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[4] 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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[5] LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİ.
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[6] LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİ
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[7] LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ
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[8] Goat milk–chemistry and nutrition
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[9] DESENVOLVIMENTO E CARACTERIZAÇÃO DE QUEIJOS TIPO “CHEVROTIN” SIMBIOTICO.
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[10] Flavor and Sensory Characteristics of Non‐Bovine Species Milk and Their Dairy Products
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[11] Free fatty acids quantification in dairy products
International Journal of Dairy Technology, 2016
[12] Effect of frozen-storage on sensory quality of three types of low-fat goat milk ice creams
IFT Abst, 2015
[13] 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
[14] Effect of Storage Period and Packaging Type on Ripening Indices of Sudanese White Cheese
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[15] Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream
Small Ruminant Research, 2014
[16] Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams
Open Journal of Animal Sciences, 2014
[17] L. acidophilus و L. casei