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Keyword [Yak milk]
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1. Evaluation Of The Potential Probiotic Properties And Immune Regulation Function Of Lactobacillus Strains Isolated From Traditional Fermented Yak Milk
2. The Study Of Milk Nutrient Component And Fatty Acid Of Pastured White Yak In Tianzhu, Gansu
3. Study On Screening And Fermentation Performance Of Super LAB Strains From Fermented Yak Milk In Pastoral Gannan Prefecture
4. Diversity Analysis Of Lactic Acid Bacteria In Traditional Yak Milk Products In Tibet
5. Isolation And Identification Of Microflora In Yak Milk Dreg Of Tibet In China And Screening Of Fine Lactic Acid Bacteria
6. Study On Cross-linking Of Qula Casein From Yak Milk By Microbial Transglutaminase
7. Reserarch On Yak’s Milk Hard Cheese Fatty Acid In Ripening Process
8. Study On Yak Milk Fat Dryfractionation And Properties Of The Fractions
9. Heat-induced Aggregation Between β-Lactoglobuin And κ-Casein Of Yak Milk And Its Influence On Properties Of Acid Gel
10. Isolation And Identification Of Lactic Acid Bacteria From Traditional Fermented Yak Milk In Pastorals Of Gansu Province And The Screening Of Super Strains
11. Contents Of The Bioactive Minor Proteins In Yak Milk And The Thermaldynamic Properties Of Lactoperoxidase
12. Diversity Analysis Of Lactic Acid Bacteria In Yak Milk Products In Gansu And Sichuan Provinces
13. Multilocus Sequence Typing Of Streptococcus Thermophilus From Traditional Fermented Dairy Products In China, Russia And Mongolia
14. Phenotypic, Genotypic And Probiotic Characterization Of Lactic Acid Bacteria Isolated From Chinese Yak Milk Cheeses
15. Biodiversity And Probiotic Properties Of Lactic Acid Bacteria From Spontaneously Fermented Yak Milk In The Qinghai-Tibetan Plateau
16. The Effect Of Milk Compositions And Protein Polymorphism On The Heat Stability Of Yak Milk
17. The Effect Of Ripening Temperature On The Proteolysis Of Hard Cheese Made From Yak Milk And Investigation Into Bitter Peptide Characterization
18. Isolation,Identification,Fermentation And Application Of A Yak Milk Preferred Milk-clotting Enzyme
19. Effect Of Heat Treatment On The Properties Of Casein Form Yak Milk
20. Screening And Identification Of Super Lactic Acid Bacteria From Traditional Fermented Yak Milk And The Antioxidant Properties Of Yogurt
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