9 results on '"Dairy industry -- Usage -- Reports"'
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2. New Food Research Study Results from University of Santa Cruz do Sul Described (A Literature Database Review of the Competitive Factors That Influence the Production and Use of Whey in the Brazilian Dairy Industry)
3. University of Bari Aldo Moro Researcher Has Published New Study Findings on Microorganism Research (Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and 'Clean Label' Plant-Based Yogurt-like Product)
4. University of Ljubljana Researchers Provide New Study Findings on Social Science (Use of QR Code in Dairy Sector in Slovenia)
5. Wexham Park Hospital Researchers Have Provided New Study Findings on Fermentation Research (Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition)
6. Researchers at Dairy Department Report New Data on Chemicals and Chemistry (Use of Gaseous Ozone In Soft Cheese Ripening: Effect On the Rind Microorganisms and the Sensorial Quality)
7. Ulster University Reports Findings in Food Research (Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota)
8. Investigators at Ankara University Report Findings in Iron-Binding Proteins (Use of Antimicrobial Proteins of Donkey Milk As Preservative Agents In Kashar Cheese Production)
9. University of Sao Paulo (USP) Reports Findings in Food Chemistry (A colorimetric microfluidic paper-based analytical device for sulfonamides in cow milk using enzymatic inhibition)
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