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15篇 您的检索式：作者名="Farkye"

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		题名	作者	年代	出处	被引量
	1	Proteolytic abilities of some Lactic acid bacteria in a model cheese system显示文摘	Nana Y Farkye Sabry A Madkor Harriet G Atkins	1995	International Dairy Journal1995，5，7：	1
	2	Contribution of plasmin to Cheddar checse ripening, effect of added plasmin显示文摘	FARKYE N FOX	1992	J Dairy Res1992，59，：	1
	3	Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters显示文摘	Shakeel-ur-Rehman Drake MA Farkye NY	2008	J Dairy Sei2008，，1：	1
	4	ALe Lys rich antimicrobial peptide: Activity and mechanism 显示文摘	FARKY LEEDG JANGSH	2003	Bioehim Biophys Acta2003，1645，2：	1
	5	The Effect of Application of Cold Natural Smoke on the Ripening of Cheddar Cheese显示文摘	Shakeel-Ur-Rehman N.Y. Farkye M.A. Drake	2003	Journal of Dairy Science2003，，6：	1
	6	Differences between Cheddar cheese manufactured by the milled-curd and stirred- curd methods using diftrent commercial starters 显示文摘	Rehman S U Drake M A Farkye N Y	2008	Journal of Dairy Science2008，91，1：	1
	7	Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced fat Cheddar cheese显示文摘	SHAKEEL U R FARKYE N Y CONSIDINE T	2003	Journal of Dairy Science2003，，86：	1
	8	Differ ences between Cheddar Cheese Manufactured by the Milled-Curd and Stirred Curd Methods Using Different Commercial Starters 显示文摘	SHAKEEL-UR-REHMAN DRAKE M A FARKYE N Y	2008	Journal of Dairy Science2008，91，：	1
	9	Significance of milk fat in milk powder显示文摘	FARKYE N Y	2003	America: Springer2003，，：	1
	10	Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters 显示文摘	Rehman S U Drake M A Farkye N Y	2008	Journal of Dairy Science2008，91，1：	1
	11	Use of dry milk protein concentrate in pizza cheese manufactured by culture or direct acidification显示文摘	SHAKEEL U R FARKYE N Y YIM	2003	J Dairy Sci2003，86，12：	1
	12	Proteolytic Abilities of some LacticAcid bacteyia in a mo-Del Cheese System显示文摘	FARKYE N Y MADKOR S A ATKINS H G	1995	Int Dairy J1995，5，：	1
	13	Proteolytic abilities of some lactic acid bacteria in a model cheese system显示文摘	Farkye Nana Y Madkor Sabry A Atkins Harrief G		0，，07：	1
	14	Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters显示文摘	REHMAN S U DRAKE M A FARKYE N Y	2008	Journal of Dairy Sci- ence2008，91，1：	1
	15	Objective indices of cheese ripening显示文摘	FARKYE N Y FOX P F	1990	Trends in Food Science and Technology1990，1，：	1

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