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Search Results - Mistry, V.V. (South Dakota State University, Brookings.)
Search Results - Mistry, V.V. (South Dakota State University, Brookings.)
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Growth and viability of Bifidobacterium bifidum in Cheddar cheese
by
Dinakar, P. (South Dakota State University, Brookings)
,
Mistry, V.V
Published in
Journal of dairy science
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A new approach using homogenization of cream in the manufacture of reduced fat Cheddar cheese. 1. Manufacture, composition, and yield
by
Metzger, L. E
,
Mistry, V. V
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Journal of dairy science
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Influence of salt on the quality of reduced fat Cheddar cheese
by
Mistry, V.V. (South Dakota State University, Brookings, SCD.)
,
Kasperson, K.M
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Journal of dairy science
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Use of ultrafiltered sweet buttermilk in the manufacture of reduced fat Cheddar cheese
by
Mistry, V.V. (South Dakota State University, Brookings.)
,
Metzger, L.E
,
Maubois, J.L
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Journal of dairy science
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Manufacture of nonfat yogurt from a high milk protein powder
by
Mistry, V.V. (South Dakota State University, Brookings)
,
Hassan, H.N
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Journal of dairy science
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Delactosed, high milk protein powder. 1. Manufacture and composition
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Mistry, V.V. (South Dakota State University, Brookings)
,
Hassan, H.N
Published in
Journal of dairy science
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Delactosed, high milk protein powder. 2. Physical and functional properties
by
Mistry, V.V. (South Dakota State University, Brookings)
,
Hassan, H.N
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Journal of dairy science
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Cheddar cheese manufactured from condensed milk
by
Foster, S.J. (South Dakota State University, Brookings)
,
Baer, R.J
,
Mistry, V.V
Published in
Journal of dairy science
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Peer Reviewed
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Journal Of Dairy Science
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Subjects
Agriculture
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Agriculture, Dairy & Animal Science
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Food Science & Technology
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Life Sciences & Biomedicine
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Science & Technology
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Fromage
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Queso
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Cheddar Cheese
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Composicion Quimica
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Composition Chimique
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Analisis Organoleptico
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Analyse Organoleptique
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Bacteria
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Biological And Medical Sciences
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Calidad
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Cheese
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Contenido De Humedad
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Contenido De Lipidos
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Conteo De Celulas
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Fabricacion Del Queso
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