Ads
    Related paper
  1. Investigation of milk origin in sheep and goat cheese with Real-Time PCR
  2. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT
  3. Comparative Studies on the Amino acid Content of Soft Cheese Produced from Cow and Goat Milk using Different Biocoagulants
  4. Molecular Characterization of Escherichia coli Isolated From Raw Sheep and Goat Milk
  5. Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production
  6. Quantitative Detection of Aflatoxin M1, Ochratoxin and Zearalenone in Fresh Raw Milk of Cow, Buffalo, Sheep and Goat by UPLC XEVO -TQ in Dakahlia Governorate, Egypt
  7. PHYSICOCHEMICAL CHARACTERIZATION AND MICROBIOLOGICAL QUALITY ASSESSMENT OF 'KLILA': A TRADITIONAL DRIED HARD CHEESE, MADE FROM SMALL RUMINANT'S MILK (GOAT AND EWE) COLLECTED IN BIBANS AREAS (HIGHLANDS) NORTH EAST OF ALGERIA
  8. Investigation of respiratory syncytial virus (RSV) and parainfluenza-3 (PI-3) virus by histopathological and immunohistochemical methods in sheep and goat
  9. Substitution of Cows Milk for Milk of Lupinus Mutabilis in the Production of Fresh Cheese
  10. PHYSICO ? CHEMICAL AND ORGANOLEPTIC PROPERTIES OF YOGHURT MANUFACTURED WITH COW MILK AND GOAT MILK