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International Journal of Food Properties Volume 9, 2006 - Issue 4
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Original Articles

Characteristics of Milk, Cheddar-Like and White Cheese Obtained from Three Goat Phenotypes during Three Lactation Periods

K.I. Ereifej Faculty of Agriculture, Department of Nutrition and Food Technology, Department, Jordan University of Science and Technology, Irbid, JordanCorrespondence[email protected]
Pages 803-811 | Received 13 Mar 2005, Accepted 18 Nov 2005, Published online: 18 Apr 2007

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Moncef Hammami, Sami Dridi, Fethi Zaïdi, Omar Maâmouri, Hamadi Rouissi, Christophe Blecker & Romdhane Karoui. (2013) Use of Front-Face Fluorescence Spectroscopy to Differentiate Sheep Milks from Different Genotypes and Feeding Systems. International Journal of Food Properties 16:6, pages 1322-1338.
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Manuel Algarra, Cristobal Sánchez, JoaquimC.G. Esteves da Silva & José Jiménez-Jiménez. (2012) Fatty Acid and Cholestrol Content of Manchego Type Cheese Prepared with Incorporated Avocado Oil. International Journal of Food Properties 15:4, pages 796-808.
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