Open Access
Issue |
BIO Web Conf.
Volume 46, 2022
International Scientific Online-Conference “Directed Transformation of Alimentary Raw Materials in the Production of Foodstuffs, Food and Biologically Active Additives, Ensuring Quality Control and Safety” (DTARM 2022)
|
|
---|---|---|
Article Number | 01009 | |
Number of page(s) | 6 | |
DOI | https://doi.org/10.1051/bioconf/20224601009 | |
Published online | 22 April 2022 |
- A. A. L. Tribst, L. T. P. Falcade, M.M. de Oliveira, J. Dairy Sci., 102, 4960-4971 (2018) https://doi.org/10.3168/jds.2018-15715 [Google Scholar]
- A.L. Ishevsky, I.A. Davydovа, Theory and practice of meat processing, 2(2). 43-59 (2017) https://doi.org/10.21323/2414-438X-2017-2-2-43-59 [Google Scholar]
- A. Conte, J. Laverse, C. Costa, V. Lampignano, M.A. Previtali, M.A. Del Nobile, J. Food Process. Preserv., 41(6), 13235. (2017) https://doi.org/10.1111/jfpp.13235 [Google Scholar]
- I.C. Alberini, J. Food Process. Preserv., 39, 1983-1991 (2015) https://doi.org/10.1111/jfpp.12438 [Google Scholar]
- M. Alinovi, G. Mucchetti, Food Sci. Technol., 124, 109-137 (2020) https://doi.org/10.1016/j.lwt.2020.109137 [Google Scholar]
- Z. Yu, C. Qiao, X. Zhang, L. Yan, L. Li, Y. Liu, J. Dairy Sci., 104(4), 4108-4118 (2021) https://doi.org/10.3168/jds.2020-19238 [Google Scholar]
- A. Costa, G. Visentin, M.De Marchi, M. Cassandro, M. Penasa, J. Dairy Sci., 102(8), 7217-7225 (2019) https://doi.org/10.3168/jds.2018-15378 [Google Scholar]
- A. Tepel, Chemistry and physics of milk. 850 (2012) ISBN 978-5-904757-34-2 [Google Scholar]
- S.M. Gabera, An.-Gr. Johansenab, R.B. Schullera, T.G. Devolda, El.-Ol. Rukkea, S.B. Skeiea, Int. Dairy J., 101, 104563 (2020) https://doi.org/10.1016/j.idairyj.2019.104563 [Google Scholar]
- M. Rutigliano, R. Gagliardi, A. Santillo, V. Diurno, A. Di Luccia, Int. J. Dairy, 86, 36-38 (2018) https://doi.org/10.1016/j.idairyj.2018.07.001 [Google Scholar]
- M. Dalvi-Isfahan, P.K. Jha, J. Tavakoli, A. Daraei-Garmakhany, E.Xantha-kis, A. Le-Bail, J. Food Eng., 555, 50-60 (2019) https://doi.org/10.1016/j.jfoodeng.2019.03.011 [Google Scholar]
- R. Bottiroli, C. Zhang, E. Aprea, V. Fogliano, K. Hettinga, F. Gasperi, J. Dairy Sci., 103(10), 8822-8828 (2020) https://doi.org/10.3168/jds.2020-18415 [Google Scholar]
- P.L.H. McSweeney, P.F. Fox, P.D. Cotter, D.W. Everett, Cheese. Scientific bases and technologies. 2 th Ed Elsevier: Academic Press. 1(21), 504-505 (2019) ISBN: 978-0-12-417012-4 [Google Scholar]
- P.F. Fox, A.L. Kelly, Int. Dairy J., 16(6), 517–532 (2006) https://doi.org/10.1016/j.idairyj.2005.09.013 [Google Scholar]
- I.T. Smykov, Food Systems, 1(2), 12-20 (2018) https://doi.org/10.21323/2618-9771-2018-1-2-12-20 [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.