Suchergebnisse
UB Katalog
Artikel & mehr
Suchmaske
Suchergebnisse einschränken oder erweitern
Aktive Suchfilter
Weniger Treffer
Gefunden in
Art der Quelle
Schlagwort
- cheese 7 Treffer
- cheddar cheese 6 Treffer
- ferrous sulfate 6 Treffer
- sensory 6 Treffer
- iron 5 Treffer
-
45 weitere Werte:
- iron fortification 5 Treffer
- milk fat 5 Treffer
- rheological properties 5 Treffer
- dairying 4 Treffer
- food handling 4 Treffer
- lipid oxidation 4 Treffer
- milk 4 Treffer
- milk yield 4 Treffer
- milking 4 Treffer
- animal science and zoology 3 Treffer
- animals 3 Treffer
- dairy cattle 3 Treffer
- ferrous compounds 3 Treffer
- food emulsions 3 Treffer
- food science 3 Treffer
- fortification 3 Treffer
- genetics 3 Treffer
- goat milk 3 Treffer
- image analysis 3 Treffer
- lactation in cattle 3 Treffer
- linear statistical models 3 Treffer
- microencapsulation 3 Treffer
- milkfat 3 Treffer
- milking machines 3 Treffer
- oxytocin 3 Treffer
- rheology 3 Treffer
- saturated fatty acids 3 Treffer
- scanning electron microscopy 3 Treffer
- short-chain fatty acids 3 Treffer
- texture 3 Treffer
- thiobarbituric acid test 3 Treffer
- treatment effectiveness 3 Treffer
- unsaturated fatty acids 3 Treffer
- cattle 2 Treffer
- chemistry 2 Treffer
- dairy processing. dairy products 2 Treffer
- drug compounding 2 Treffer
- ferrous 2 Treffer
- goats 2 Treffer
- iron, dietary 2 Treffer
- mammary glands, animal 2 Treffer
- partial coalescence 2 Treffer
- sf221-250 2 Treffer
- sf250.5-275 2 Treffer
- taste 2 Treffer
Verlag
Sprache
8 Treffer
-
In: Journal of Dairy Science, Jg. 106 (2023-11-01), Heft 11, S. 7486-7500Online academicJournalZugriff:
-
Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systemsIn: Journal of Dairy Science, Jg. 106 (2023-11-01), Heft 11, S. 7486-7500Online academicJournalZugriff:
-
In: Journal of Dairy Science, Jg. 103 (2020-10-01), Heft 10, S. 9548-9560Online academicJournalZugriff:
-
In: Journal of Dairy Science, Jg. 102 (2019-04-01), Heft 4, S. 2890-2902Online academicJournalZugriff:
-
Effect of microencapsulated ferrous sulfate particle size on Cheddar cheese composition and quality.In: Journal of Dairy Science, Jg. 101 (2018-08-01), Heft 8, S. 6814-6822Online academicJournalZugriff:
-
In: Journal of Dairy Science, Jg. 101 (2018-08-01), S. 6814-6822Online unknownZugriff:
-
In: Journal of dairy science, Jg. 103 (2020-03-17), Heft 10Online unknownZugriff:
-
In: Journal of dairy science, Jg. 102 (2018-07-23), Heft 4Online unknownZugriff: