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Publications by Ali A Saboury
Modelling of Proteolysis in Iranian Brined Cheese Using Proteinase-Loaded Nanoliposome
International Journal of Dairy Technology
Bioengineering
Process Chemistry
Technology
Food Science
Related publications
Contribution of Rennet and Starter to Proteolysis in Iranian UF White Cheese
Le Lait
Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
The Effect of Adjusting PH on Stretchability and Meltability to White Brined Nabulsi Cheese
American Journal of Applied Sciences
Multidisciplinary
Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening
Le Lait
Propionibacteria and Facultatively Heterofermentative Lactobacilli Weakly Contribute to Secondary Proteolysis of Emmental Cheese
Le Lait
Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus Plantarum in Control of Staphylococcus Aureus in White-Brined Cheese Production
Tarim Bilimleri Dergisi
Animal Science
Zoology
Agronomy
Plant Science
Crop Science
Effects of Ripening Time and Combination of Ovine and Caprine Milks on Proteolysis of Picante Cheese
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Modelling of the Phenolic Compounds Penetration During Smoking of Cheese
Centrifuge Modelling of a Laterally Cyclic Loaded Pile
