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21篇 您的检索式：作者名="HEKKEN"

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	题名	作者	年代	出处	被引量
1	Effects of reducing fat content on the proteolytic and rheological properties ofCheddar-like caprine milk cheese 显示文摘	VAN HEKKEN D L PARK Y W Tunick M H	2013	Small Ruminant Research2013，110，1：	1
2	Transmission electron microscopy of Mozzarella cheese made from microfluidized milk显示文摘	Tunick M H Van Hekken D L Cooke P H	2002	Journal of Agricultural and Food Chemistry2002，，1：	1
3	Effect of high pressure microfluidization on microstructure of mozzarella cheese 显示文摘	Michael H Tunick Diane L Van Hekken Peter H Cooke Philip W Smith Edyth L Malin	2000	Lebensmittel - Wissenschaftund -Technologie2000，33，8：	1
4	Effects of reduc- ing fat content on the proteolytic and theological properties of Ched- dar-like caprine milk cheese显示文摘	VAN HEKKEN D L PARK Y W TUNICK M H	2013	Small Ruminant Res2013，110，1：	1
5	Fate of lysostaphin in milk from individual cows through pasteur ization and cheese making显示文摘	VAN HEKKEN D L WALL R J SOMKUTI G A	2009	J Dairy Sci2009，92，2：	1
6	Detection and quantita- tion of Escherichia coli 0157 in raw milk by direct qPCR显示文摘	PAUL M VAN HEKKEN D L BREWSTER J D	2013	Internation- al Dairy Journal2013，32，2：	1
7	Rheological and proteolytic properties of Monterey Jack Goat's milk cheese during aging显示文摘	DIANE L VAN HEKKEN MICHAEL H	2004	Agriculmral and food chemistry2004，52，：	1
8	Use of Cold Microftltration to Produce Unique β-casein Enriched Milk Gels 显示文摘	HEKKEN D L V HOLSINGER V H	2000	Lait2000，80，：	1
9	Effect of high pressure microfuidization on microstructure of mozzarella cheese显示文摘	TUNICK M H Van HEKKEN D L COOKE P H	2000	Lebensm-Wiss u-Technol2000，33，8：	1
10	Effect of high pressure microfluidization on microstructure of Mozzarella cheese显示文摘	TUNICK M H van HEKKEN D L COOKE P H	2000	Eebensmittel Wissensehaft und Technologie2000，，33：	1
11	Integrated Modelling Within A Gis显示文摘	Van Oosterom P Vertegaal W Van Hekken M	1994	IEEE Computer Graphics&Applications1994，，9：	1
12	Fate of lyso- staphin in milk from individual cows through pasteurization and cheesemaking显示文摘	Van Hekken D L Wall R J Somkuti G A	2009	J Dairy Sei2009，92，2：	1
13	Parent and child perceptions of Boszormenyi-Nagy's ethical dimensions of the parent-child relationship显示文摘	SUUS HEKKEN		0，，06：	1
14	Chromatographic and electrophoretic methods used for analysis of milk proteins显示文摘	Strange E D Malin E L Van Hekken D L	1992	Journal of Chromatography A1992，624，：	1
15	Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese显示文摘	VAN HEKKEN D L PARK Y W TUNICK M H	2013	Small Ruminant Research2013，，110：	1
16	Rheology and melt characterization of low-fat and full fat Mozzarella cheese made from microfluidized milk显示文摘	van HEKKEN D L TUNICK M H MALINE L	2007	LWT2007，40，：	1
17	Chromatographic and electrophoretic methods used for analysis of milk proteins显示文摘	Strange ED Malin EL Van Hekken DL		0，，1：	1
18	Rheological and proteolytic properties of Monterey Jack Goat' s milk cheese during aging 显示文摘	Diane L Van Hekken Michael H	2004	Agricultural and Food Chemis- try2004，52，10：	1
19	Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese显示文摘	D.L. Van Hekken Y.W. Park M.H. Tunick	2013	Small Ruminant Research2013，，1：	1
20	Park, Rheological and Proteolytic Properties of Monterey Jack Goat's Milk Cheese during Aging显示文摘	DIANE L VAN HEKKEN MICHAEL H	2004	Agricultural and food chemistry2004，52，10：	1

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