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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
3,849
Downloads
5,430
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
7,011
Downloads
11,770
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
5,008
Downloads
6,983
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
8,433
Downloads
16,819
Views
Citations
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