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Affiliation
ISSN
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Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures
(Articles)
Morsi El Soda
Advances in Microbiology
Vol.4 No.14
, October 23, 2014
DOI:
10.4236/aim.2014.414110
4,018
Downloads
6,030
Views
Citations
This article belongs to the Special Issue on
Lactobacillus
Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers
(Articles)
Karema A. Mahmoud
,
Hesham M. Badr
Food and Nutrition Sciences
Vol.2 No.6
, August 4, 2011
DOI:
10.4236/fns.2011.26091
7,276
Downloads
12,398
Views
Citations
Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams
(Articles)
Christopher E. McGhee
,
Binod P. Gupta
,
Young W. Park
Open Journal of Animal Sciences
Vol.5 No.1
, January 7, 2015
DOI:
10.4236/ojas.2015.51003
5,219
Downloads
7,669
Views
Citations
Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration
(Articles)
Wassim Nouira
,
Young W Park
,
Zehra Guler
,
Thomas Terrill
Open Journal of Animal Sciences
Vol.1 No.2
, July 21, 2011
DOI:
10.4236/ojas.2011.12003
8,867
Downloads
17,629
Views
Citations
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