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Results: 1-23 |
Results: 23
SMITH,JOHN,HENRI - OBITUARY
Authors: TAMIME AY
Citation: Ay. Tamime, SMITH,JOHN,HENRI - OBITUARY, International journal of dairy technology, 51(2), 1998, pp. 56-56
AN OVERVIEW OF THE EDUCATIONAL-NEEDS FOR THE INTERNATIONAL DAIRY-INDUSTRY
Authors: HENDERSON MW TAMIME AY
Citation: Mw. Henderson et Ay. Tamime, AN OVERVIEW OF THE EDUCATIONAL-NEEDS FOR THE INTERNATIONAL DAIRY-INDUSTRY, International journal of dairy technology, 51(1), 1998, pp. 15-22
STARTER CULTURES EMPLOYED IN THE MANUFACTURE OF BIOFERMENTED MILKS
Authors: MARSHALL VM TAMIME AY
Citation: Vm. Marshall et Ay. Tamime, STARTER CULTURES EMPLOYED IN THE MANUFACTURE OF BIOFERMENTED MILKS, International journal of dairy technology, 50(1), 1997, pp. 35-41
LABORATORY MADE KISHK FROM WHEAT, OAT AND BARLEY - 1 - PRODUCTION ANDCOMPARISON OF CHEMICAL AND NUTRITIONAL COMPOSITION OF BURGHOL
Authors: TAMIME AY MUIR DD BARCLAY MNI KHASKHELI M MCNULTY D
Citation: Ay. Tamime et al., LABORATORY MADE KISHK FROM WHEAT, OAT AND BARLEY - 1 - PRODUCTION ANDCOMPARISON OF CHEMICAL AND NUTRITIONAL COMPOSITION OF BURGHOL, Food research international, 30(5), 1997, pp. 311-317
LABORATORY-MADE KISHK FROM WHEAT, OAT AND BARLEY - 2 - COMPOSITIONAL QUALITY AND SENSORY PROPERTIES
Authors: TAMIME AY MUIR DD BARCLAY MNI KHASKHELI M MCNULTY D
Citation: Ay. Tamime et al., LABORATORY-MADE KISHK FROM WHEAT, OAT AND BARLEY - 2 - COMPOSITIONAL QUALITY AND SENSORY PROPERTIES, Food research international, 30(5), 1997, pp. 319-326
COMPARISON OF THE SENSORY PROFILES OF REGULAR AND REDUCED-FAT COMMERCIAL PROCESSED CHEESE SPREADS
Authors: MUIR DD WILLIAMS SAR TAMIME AY SHENANA ME
Citation: Dd. Muir et al., COMPARISON OF THE SENSORY PROFILES OF REGULAR AND REDUCED-FAT COMMERCIAL PROCESSED CHEESE SPREADS, International journal of food science & technology, 32(4), 1997, pp. 279-287
THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .1. COMPOSITIONAL QUALITY, MICROBIOLOGICAL EVALUATION AND SENSORY PROPERTIES
Authors: BARRANTES E TAMIME AY SWORD AM MUIR DD KALAB M
Citation: E. Barrantes et al., THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .1. COMPOSITIONAL QUALITY, MICROBIOLOGICAL EVALUATION AND SENSORY PROPERTIES, International dairy journal, 6(8-9), 1996, pp. 811-826
THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .2. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE
Authors: BARRANTES E TAMIME AY SWORD AM MUIR DD KALAB M
Citation: E. Barrantes et al., THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .2. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE, International dairy journal, 6(8-9), 1996, pp. 827-837
THE EFFECT OF STARCH-BASED FAT SUBSTITUTES ON THE MICROSTRUCTURE OF SET-STYLE YOGURT MADE FROM RECONSTITUTED SKIMMED-MILK POWDER
Authors: TAMIME AY BARRANTES E SWORD AM
Citation: Ay. Tamime et al., THE EFFECT OF STARCH-BASED FAT SUBSTITUTES ON THE MICROSTRUCTURE OF SET-STYLE YOGURT MADE FROM RECONSTITUTED SKIMMED-MILK POWDER, Journal of the Society of Dairy Technology, 49(1), 1996, pp. 1-10
KISHK - A DRIED FERMENTED MILK CEREAL MIXTURE
Authors: TAMIME AY OCONNOR TP
Citation: Ay. Tamime et Tp. Oconnor, KISHK - A DRIED FERMENTED MILK CEREAL MIXTURE, International dairy journal, 5(2), 1995, pp. 109-128
THE MICROSTRUCTURE OF SET-STYLE, NATURAL YOGURT MADE BY SUBSTITUTING MICROPARTICULATE WHEY-PROTEIN FOR MILK-FAT
Authors: TAMIME AY KALAB M MUIR DD BARRANTES E
Citation: Ay. Tamime et al., THE MICROSTRUCTURE OF SET-STYLE, NATURAL YOGURT MADE BY SUBSTITUTING MICROPARTICULATE WHEY-PROTEIN FOR MILK-FAT, Journal of the Society of Dairy Technology, 48(4), 1995, pp. 107-111
SENSORY PROPERTIES OF KISHK - COMPARISON OF PRODUCTS CONTAINING BOVINE AND CAPRINE MILK
Authors: MUIR DD TAMIME AY HUNTER EA
Citation: Dd. Muir et al., SENSORY PROPERTIES OF KISHK - COMPARISON OF PRODUCTS CONTAINING BOVINE AND CAPRINE MILK, Journal of the Society of Dairy Technology, 48(4), 1995, pp. 123-127
MICROBIOLOGICAL AND TECHNOLOGICAL ASPECTS OF MILKS FERMENTED BY BIFIDOBACTERIA
Authors: TAMIME AY MARSHALL VME ROBINSON RK
Citation: Ay. Tamime et al., MICROBIOLOGICAL AND TECHNOLOGICAL ASPECTS OF MILKS FERMENTED BY BIFIDOBACTERIA, Journal of Dairy Research, 62(1), 1995, pp. 151-187
OILS VERSUS MILK-FAT
Authors: BARRANTES E TAMIME AY SWORD A
Citation: E. Barrantes et al., OILS VERSUS MILK-FAT, Dairy industries international, 59(8), 1994, pp. 25
THE EFFECT OF SUBSTITUTION OF FAT BY MICROPARTICULATE WHEY-PROTEIN ONTHE QUALITY OF SET-TYPE, NATURAL YOGURT
Authors: BARRANTES E TAMIME AY MUIR DD SWORD AM
Citation: E. Barrantes et al., THE EFFECT OF SUBSTITUTION OF FAT BY MICROPARTICULATE WHEY-PROTEIN ONTHE QUALITY OF SET-TYPE, NATURAL YOGURT, Journal of the Society of Dairy Technology, 47(2), 1994, pp. 61-68
PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTE .4. RHEOLOGICAL PROPERTIES
Authors: BARRANTES E TAMIME AY SWORD AM
Citation: E. Barrantes et al., PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTE .4. RHEOLOGICAL PROPERTIES, Milchwissenschaft, 49(5), 1994, pp. 263-266
PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTE .3. MICROBIOLOGICAL AND ORGANOLEPTIC QUALITIES
Authors: BARRANTES E TAMIME AY SWORD AM
Citation: E. Barrantes et al., PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTE .3. MICROBIOLOGICAL AND ORGANOLEPTIC QUALITIES, Milchwissenschaft, 49(4), 1994, pp. 205-208
PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTES .2. COMPOSITIONAL QUALITY
Authors: BARRANTES E TAMIME AY DAVIES G BARCLAY MNI
Citation: E. Barrantes et al., PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTES .2. COMPOSITIONAL QUALITY, Milchwissenschaft, 49(3), 1994, pp. 135-139
PRODUCTION OF LOW-CALORIE YOGURT USING SKIM-MILK POWDER AND FAT-SUBSTITUTE .1. A REVIEW
Authors: TAMIME AY BARCLAY MNI DAVIES G BARRANTES E
Citation: Ay. Tamime et al., PRODUCTION OF LOW-CALORIE YOGURT USING SKIM-MILK POWDER AND FAT-SUBSTITUTE .1. A REVIEW, Milchwissenschaft, 49(2), 1994, pp. 85-88
FAT-FREE YOGURT - LIKE OR DISLIKE
Authors: BARRANTES E TAMIME AY SWORD AM
Citation: E. Barrantes et al., FAT-FREE YOGURT - LIKE OR DISLIKE, Dairy industries international, 58(11), 1993, pp. 33
OVINE MILK .3. EFFECT OF SEASONAL-VARIATIONS ON PROPERTIES OF SET ANDSTIRRED YOGURTS
Authors: MUIR DD TAMIME AY
Citation: Dd. Muir et Ay. Tamime, OVINE MILK .3. EFFECT OF SEASONAL-VARIATIONS ON PROPERTIES OF SET ANDSTIRRED YOGURTS, Milchwissenschaft, 48(9), 1993, pp. 509-513
OVINE MILK .4. SEASONAL-CHANGES IN MICROBIOLOGICAL QUALITY OF RAW-MILK AND YOGURT
Authors: TAMIME AY BRUCE J MUIR DD
Citation: Ay. Tamime et al., OVINE MILK .4. SEASONAL-CHANGES IN MICROBIOLOGICAL QUALITY OF RAW-MILK AND YOGURT, Milchwissenschaft, 48(10), 1993, pp. 560-563
THE EFFECT OF PROCESSING TEMPERATURES ON THE MICROSTRUCTURE AND FIRMNESS OF LABNEH MADE FROM COWS MILK BY THE TRADITIONAL METHOD OR BY ULTRAFILTRATION
Authors: TAMIME AY KALAB M DAVIES G MARTIN RW GOFF HD OLSEN R
Citation: Ay. Tamime et al., THE EFFECT OF PROCESSING TEMPERATURES ON THE MICROSTRUCTURE AND FIRMNESS OF LABNEH MADE FROM COWS MILK BY THE TRADITIONAL METHOD OR BY ULTRAFILTRATION, Food structure, 10(4), 1991, pp. 345-352
Risultati: 1-23 |