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CNKI学位论文(401)
知网期刊论文(471)
在“
Elsevier电子期刊
”中,
命中:
254
条,耗时:小于0.01 秒
在所有数据库中总计命中:
873
条
1.
Real-time PCR is a potential tool to determine the origin of
milk
used in
cheese
production
作者:
A. Kemal Seç
;
kin
a
;
seckinkemal@hotmail.com
;
Başak Yilmaz
b
;
Halil Tosun
b
关键词:
Milk
;
Cheese
;
Origin
;
Real-time PCR
刊名:LWT - Food Science and Technology
出版年:2017
2.
Discrimination between
cheese
s made from cow’s, ewe’s and
goat
’s
milk
from unsaturated fatty acids and use of the canonical biplot method
作者:
M. Inmaculada Gonzá
;
lez-Martí
;
n
a
;
inmaglez@usal.es
;
Victor Vicente Palacios
b
;
victorvicpal@gmail.com
;
Isabel Revilla
c
;
irevilla@usal.es
;
Ana M. Vivar-Quintana
c
;
avivar@usal.es
;
Jose Miguel Herná
;
ndez-Hierro
d
;
jmhhierro@us.es
关键词:
Food composition
;
Food analysis
;
Multivariate analysis
;
Canonical biplot
;
Cheese
s
;
Unsaturated fatty acids
;
Type of
milk
(cow
;
sheep
;
goat
)
刊名:Journal of Food Composition and Analysis
出版年:2017
3.
Composition of fatty acids and triglycerides in
goat
cheese
s and study of the triglyceride composition of
goat
milk
and cow
milk
blends
作者:
I. Vieitez
a
;
ivieitez@fq.edu.uy" class="auth_mail" title="E-mail the corresponding author
;
B. Irigaray
a
;
N. Callejas
a
;
V. Gonzá
;
lez
a
;
S. Gimenez
a
;
A. Arechavaleta
b
;
M Grompone
a
;
A. Gá
;
mbaro
b
关键词:
Goat
cheese
s
;
Fatty acids composition
;
CLA
;
PUFA
;
Triglycerides composition
;
Partition number
;
Goat
milk
and cow
milk
blends
;
Adulteration
刊名:Journal of Food Composition and Analysis
出版年:2016
4.
Effect of indigenous lactic acid bacteria isolated from
goat
milk
and
cheese
s on folate and riboflavin content of fermented
goat
milk
作者:
Fabiana Fernanda Pacheco Da Silva
a
;
Vanessa Biscola
a
;
Jean Guy LeBlanc
b
;
1
;
leblanc@cerela.org.ar" class="auth_mail" title="E-mail the corresponding author
;
leblancjeanguy@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Bernadette Dora Gombossy de Melo Franco
a
;
1
关键词:
Goat
milk
;
Goat
cheese
;
Lactic acid bacteria
;
Folate
;
Riboflavin
刊名:LWT - Food Science and Technology
出版年:2016
5.
Proteolysis of
cheese
made from
goat
milk
treated by ultra high pressure homogenisation
作者:
Bibiana Juan
;
Bibiana.juan@uab.cat" class="auth_mail" title="E-mail the corresponding author
;
Anna Zamora
Anna.zamora@uab.cat" class="auth_mail" title="E-mail the corresponding author
;
Joan Miquel Quevedo
Joanmiquel.quevedo@uab.cat" class="auth_mail" title="E-mail the corresponding author
;
Antonio-José
;
Trujillo
Toni.trujillo@uab.cat" class="auth_mail" title="E-mail the corresponding author
关键词:
Ultra-high pressure homogenisation
;
Goat
milk
cheese
;
Proteolysis
刊名:LWT - Food Science and Technology
出版年:2016
6.
Alkaline phosphatase activity and microbiological quality of heat-treated
goat
milk
and
cheese
s
作者:
Maciej Sosnowski
;
Jolanta G. Rola
;
jolarola@piwet.pulawy.pl" class="auth_mail" title="E-mail the corresponding author
;
Jacek Osek
关键词:
Goat
milk
;
Goat
cheese
;
Pasteurization
;
Alkaline phosphatase activity
;
Microbial quality
刊名:Small Ruminant Research
出版年:2016
7.
Variability of biogenic amine and free amino acid concentrations in regionally produced
goat
milk
cheese
s
作者:
J.M. Poveda
a
;
justamaria.poveda@uclm.es" class="auth_mail" title="E-mail the corresponding author
;
G.M. Molina
a
;
S. Gó
;
mez-Alonso
a
;
b
关键词:
Goat
&rsquo
;
s
milk
cheese
;
Spanish regional
cheese
;
Free amino acids
;
Biogenic amines
;
Food safety
;
Histamine
;
Tyramine
;
Putrescine
;
Cadaverine
;
Food analysis
;
Food composition
刊名:Journal of Food Composition and Analysis
出版年:2016
8.
Discrimination between Slovenian cow,
goat
and sheep
milk
and
cheese
according to geographical origin using a combination of elemental content and stable isotope data
作者:
Marijan Nečemer
a
;
marijan.necemer@ijs.si" class="auth_mail" title="E-mail the corresponding author
;
Doris Potočnik
b
;
c
;
Nives Ogrinc
b
;
c
关键词:
Food analysis
;
Food composition
;
Milk
and
cheese
;
EDXRF
;
IRMS
;
Elemental content
;
Stable isotopes
;
Specie origin
;
Geographical origin
刊名:Journal of Food Composition and Analysis
出版年:2016
9.
Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined
goat
milk
cheese
关键词:
White-brined
;
Cheese
;
Goat
;
Proteolysis
;
Volatiles
;
Composition
刊名:Small Ruminant Research
出版年:2016
10.
Norwegian
goat
milk
composition and
cheese
quality: The influence of lipid supplemented concentrate and lactation stage
作者:
R. Aa. Inglingstad
a
;
raaboe@nmbu.no" class="auth_mail" title="E-mail the corresponding author
;
M. Eknæ
;
s
b
;
L. Brunborg
a
;
T. Mestawet
a
;
T.G. Devold
a
;
G.E. Vegarud
a
;
S.B. Skeie
a
刊名:International Dairy Journal
出版年:2016
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