| 1 |
Improving composition and microbiological characteristics of milk kefir using colostrum |
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Tahun Belum Diisi |
| 2 |
Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2) |
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Tahun Belum Diisi |
| 3 |
Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition |
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Tahun Belum Diisi |
| 4 |
Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. Rhamnosus TW2 isolates stored at different temperature conditions |
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Tahun Belum Diisi |
| 5 |
The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meat |
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Tahun Belum Diisi |
