12 results on '"Trujillo, Antonio José"'
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2. Inline control of yoghurt fermentation process using a near infrared light backscatter sensor
3. Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses
4. Monitoring the effect of inulin, protein, and calcium on milk coagulation phases using a fibre optic sensor
5. Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics
6. Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability
7. Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation
8. Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics
9. Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization
10. Interrelationships between somatic cell counts, lactation stage and lactation number and their influence on plasmin activity and protein fraction distribution in dromedary (Camelus dromedaries) and cow milks
11. The effect of high-pressure treatment at 300MPa on ripening of ewes’ milk cheese
12. Analysis of major ovine milk proteins by reversed-phase high-performance liquid chromatography and flow injection analysis with electrospray ionization mass spectrometry
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