Keywords: شیر مادر; Ewe milk; Lactic acid bacteria; Enterococcus; Restriction-modification systems; Bacteriophages;
مقالات ISI شیر مادر (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: شیر مادر; Bacteriocin like inhibitory substances (BLIS); Cholesterol reduction; Ewe milk; Lactic acid bacteria; Sour buttermilk;
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks
Keywords: شیر مادر; Caciocavallo cheese ripening; amino acid; ewe milk; goat milk;
Selection for anthelmintic resistant Teladorsagia circumcincta in pre-weaned lambs by treating their dams with long-acting moxidectin injection
Keywords: شیر مادر; Anthelmintic resistance; Moxidectin; Abamectin; Ewe milk; Lamb
Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese
Keywords: شیر مادر; high pressure; frozen curd; Hispánico cheese; ewe milk;
Short communication: Occurrence of aflatoxin M1 in the Manchego cheese supply chain
Keywords: شیر مادر; aflatoxin M1; ewe milk; curd; ELISA;
Quantitative determination of conjugated linoleic acid isomers by silver ion HPLC in ewe milk fat
Keywords: شیر مادر; Conjugated linoleic acid isomers (CLA); Ag + HPLC; Ewe milk; CLA cis-9,trans-11 triglyceride; Quantitative determination; Analytical validation; Food analysis; Food composition;
Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storage
Keywords: شیر مادر; Yogurt; Goat milk; Ewe milk; Mixture; Free fatty acids; Volatile compounds;
Effect of the addition of calcium soap to ewes’ diet on fatty acid composition of ewe milk and subcutaneous fat of suckling lambs reared on ewe milk
Keywords: شیر مادر; Suckling lamb; Calcium soap; Ewe milk; Subcutaneous fat; Fatty acid composition
Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times
Keywords: شیر مادر; frozen curd; ewe milk; Hispánico cheese; pressing time;
Evaluation of a Microbiological Multi-Residue System on the detection of antibacterial substances in ewe milk
Keywords: شیر مادر; Ewe milk; Antibiotic residues; Microbiological multi-plate method
Differentiation of perirenal and omental fat quality of suckling lambs according to the rearing system from Fourier transforms mid-infrared spectra using partial least squares and artificial neural networks analysis
Keywords: شیر مادر; Rearing system; Milk replacers; Ewe milk; Omental fat; Perirenal fat; Fatty acids; Meat authenticity; FT-IR; Artificial neural networks
Cheesemaking aptitude of two Spanish dairy ewe breeds: Changes during lactation and relationship between physico-chemical and technological properties
Keywords: شیر مادر; Ewe milk; Manchega ewe; Guirra ewe; Coagulation parameters; Lactation period
Seasonal variations in fatty acid composition of pasture forage plants and CLA content in ewe milk fat
Keywords: شیر مادر; Botanical composition; Pasture fatty acid; Conjugated linoleic acid; Ewe milk
Physicochemical properties of perirenal and omental fat from suckling lamb carcasses evaluated according to the type of milk source
Keywords: شیر مادر; Suckling lambs; Ewe milk; Milk replacer; Fatty acid composition; Melting point
Detection of antimicrobial agents by a specific microbiological method (Eclipse100®) for ewe milk
Keywords: شیر مادر; Ewe milk; Microbial inhibitor test; Eclipse®; Antimicrobial residues; MRL;