Effect of honey addition on fermentation activity of
Lactobacillus casei
Lc-01 in cow’s and goat’s milk: A kinetic study [0.03%]
Slačanac, V.; Hardi, J.; Lučan et al.
Slačanac et al.
Sipos, L.
Sipos
Varga, J.; Kiss, R.; Mátrai et al.
Varga et al.
Gelencsér, T.; Juhász, R.; Hódsági et al.
Gelencsér et al.
Lugasi, A.; Kádár, G.; Alb et al.
Lugasi et al.
The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins [0.03%]
Szwajgier, D.; Gustaw, W.
Szwajgier
Effect of gamma irradiation on the microbial load, chemical and sensory properties of goat meat [0.03%]
Al-Bachir, M.; Zeinou, R.
Al-Bachir
Tsigouri, A.; Passaloglou-Katrali, M.; Sabatakou et al.
Tsigouri et al.
Gülçin, İ.; Beydemir, Ş.; Şat et al.
Gülçin et al.