Mihaela-Adriana

Physico-Chemical And Thermal Analysis Of Curds Made From Goat Milk

Obtaining An Innovative Fermented Milk Product

Optimizing The Technology For Obtaining The Cottage Cheese

Traceability Study Of The Hard Paste Cheeses: The Romano Cheese

Obtaining And Characterizing Innovative Dairy Products

Uluchshenie Kachestva Jogurta Putem Vnedreniya Tapioki

Améliorer La Cohérence Du Yaourt Au Lait De Vache

Verbesserung Der Konsistenz Von Kuhmilchjogurt

Ricerca Sul Miglioramento Della Consistenza Dello Yogurt

Improvement Of Yogurt Quality By Incorporation Of Tapioca

Verbesserung Der Joghurtqualität Durch Einarbeitung Von Tapioka

Poprawa Jako¿Ci Jogurtu Przez Dodanie Tapioki

Miglioramento Della Qualità Dello Yogurt Con L'incorporazione Di Tapioca

Étude De Traçabilité Des Fromages À Pâte Dure : Le Fromage Romano