[1] |
HONG Qing.
Effect of Fat Content on the Quality of Sliced Processed Cheese
[J]. Journal of Dairy Science and Technology, 2021, 44(5): 18-22.
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[2] |
CHI Tao, WANG Huan, JIANG Nan, LIU Liyu, WANG Yifan, ZHANG Tiehua, LIU Peng.
Effect of Polymerized Whey Protein on Physicochemical Properties of Low-Fat Cheddar Cheese
[J]. Journal of Dairy Science and Technology, 2020, 43(2): 1-7.
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[3] |
CHEN Nan, XU Qianda, GAO Haoxiang, HE Qiang, SUN Qun, ZENG Weicai.
Influence and Mechanism of Co-fermentation on Storage Quality of Yogurt
[J]. Journal of Dairy Science and Technology, 2018, 41(5): 6-11.
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[4] |
LIU Peiyi, LIU Zhenmin.
Optimized Application of a Novel Brine Gel to Prolong the Storage Period of Fresh Mozzarella Cheese
[J]. Journal of Dairy Science and Technology, 2016, 39(4): 13-17.
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[5] |
LIU Yujuan.
Determination of Casein Phosphopeptide in Infant Formula Milk Powder by High Performance Liquid Chromatography
[J]. Journal of Dairy Science and Technology, 2016, 39(4): 26-28.
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[6] |
WANG Shuaishuai, ZHENG Xiaoping, MENG Jin.
Rapid Determination of Vitamin B2 in Infant Formula Milk Powder by High Performance Liquid Chromatography
[J]. Journal of Dairy Science and Technology, 2016, 39(4): 29-31.
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[7] |
ZHU Yuying, WANG Cunfang, WANG Jianmin.
Response Surface Optimization of Processing of Goat Milk Foam Containing Coarse Grain
[J]. Journal of Dairy Science and Technology, 2016, 39(3): 18-24.
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[8] |
SUN Ting, ZHANG Xingchang, SZETO Ignatius Manyau, CHEN Shixian.
Comparison of the Effects of Different Lactobacillus on the Control of Mold Contamination in Yogurt
[J]. Journal of Dairy Science and Technology, 2015, 38(5): 6-9.
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[9] |
ZHU Yuying, WANG Cunfang.
Optimization of Processing Conditions for Fruit-Vegetable Edible Paper Containing Goat Milk by Response Surface Analysis
[J]. Journal of Dairy Science and Technology, 2015, 38(5): 10-15.
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[10] |
YU Ping, ZHANG Hongju.
Development of Yogurt Supplemented with Roselle
[J]. Journal of Dairy Science and Technology, 2015, 38(4): 9-13.
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[11] |
LIU Lili, YANG Xieli, WANG Huan.
Optimization of Fermentation Conditions for the Production of Yoghurt Added with Puerariae radix Pulp
[J]. Journal of Dairy Science and Technology, 2015, 38(2): 10-14.
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[12] |
GUO Xiu-feng, LIU Xiao-jie.
Feasibility of Nutrients Fortified in Milk Porridge Dessert
[J]. Journal of Dairy Science and Technology, 2013, 36(5): 21-24.
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[13] |
LIU Xiao-ming, WANG Guan-qun, CUI Bo, TAN Cong-ping.
Use of Acetylated Crosslinked Starch as a Stabilizer for Set Yoghurt
[J]. Journal of Dairy Science and Technology, 2013, 36(1): 1-4.
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[14] |
.
Effect of Soluble Dietary Fiber from Wheat Bran on Yoghurt Quality
[J]. Journal of Dairy Science and Technology, 2012, 35(2): 1-3.
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[15] |
.
Application of Whey in Cheese Production
[J]. Journal of Dairy Science and Technology, 2012, 35(2): 7-11.
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