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26篇 您的检索式：作者名="V Ferragut"

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	题名	作者	年代	出处	被引量
1	High hydrostatic pressure effects on colour and milk-fat globule of ewe's milk显示文摘	Gervilla R Ferragut V Guamis B	2001	Journal of Food Science2001，66，6：	1
2	Physical characteristics during storage of soy yogurt made from ultra - high pressure homogenized soymilk显示文摘	Ferragut V Cruz N S Trujillo A J	2009	Journal of Food Engineering2009，92，：	1
3	Effect of high hydrostatic pressure on Listeria innocua 910 CECT inoculated into ewe's milk 显示文摘	Gervilla R Capellas M Ferragut V	1997	Journal of Food Protection1997，60，：	1
4	Proteolysis of ultra-high pressure homogenized treated milk during refrigerated storage显示文摘	Pereda J Ferragut V Buffa M	2008	Food Chemistry2008，11，3：	1
5	Properties of yoghurts made from whole ewe's milk treated by high hydrostatic pressure显示文摘	Ferragut V Mart nez V M Trujillo A J	2000	Milchwissenschaft2000，55，5：	1
6	Properties of yoghurts made from whole ewe' s milk treated by high hydrostatic pressure显示文摘	FERRAGUT V MARTINEZ V M TRUJILLO AJ	2000	Milchwissenschaft2000，55，：	1
7	Physical characteristics during storage of soy yogurt made from ultra- high pressure homogenized soymilk显示文摘	Ferragut V Cruz N S Trujillo A	2009	Journal of Food Engineering2009，92，：	1
8	Physical characteristics during storage of soy yogurt made from ultra-high pressure, homogenized soymilk显示文摘	Ferragut V Cruz NS Trujillo A	2009	Journal of Food Engineering2009，92，：	1
9	Ripening pro- files of goat cheese produced from milk treated with high pressure显示文摘	TRUJILLO A J ROYO C FERRAGUT V	1999	Journal of Food Science1999，64，5：	1
10	Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk显示文摘	FERRAGUT V CRUZ S N TRUJILLO A		0，，01：	1
11	The effect of high-pressure treatment at 300MPa on ripening of ewes' milk cheese 显示文摘	Juan B Ferragut V Guamis B	2008	International Dairy Journal2008，18，2：	1
12	Heat damage evaluation in ultra-high pressure homogenized milk显示文摘	Pereda J Ferragut V Quevedo J M		0，，07：	1
13	Physical characteristic during storage of soy yogurt made from ultra-high pressure homogenized milk 显示文摘	V Ferragut N S Cruz A Trujillo	2009	Journal of Food Engineering2009，92，：	1
14	Proteolysis of ultra-high pressure homogenised treated milk during refrigerat- ed storae显示文摘	Pereda J Ferragut V Bufa M	2008	Food Chemistry2008，111，3：	1
15	Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk显示文摘	PEREDA J FERRAGUT V QUEVEDO J M	2007	J Dairy Sci2007，90，3：	1
16	Effects of ultra-high pressure homogenization on the cheese-making properties of milk显示文摘	ZAMORA A FERRAGUT V JARAMILLO P D	2007	J Dairy Sci2007，90，1：	1
17	High hydrostatic pressure effects on color and milk-fat globule of ewe' s milk显示文摘	Gervilla R Ferragut V Guamis B	2001	Journal of Food Science2001，66，6：	1
18	Effects of 361 ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation 362 of milk during refrigerated storage显示文摘	PEREDA J FERRAGUT V QUEVEDO J M	2008	Journal of Agricultural and Food Chemistry2008，，16：	1
19	Ripening profiles of goat cheese produced from milk treated with high pres-sure 显示文摘	Trujillo A J Royo C Ferragut V	1999	Journal of Food Science1999，64，5：	1
20	High hydrostatic pres- sure effects on colour and milk-fat globule of ewe' s milk 显示文摘	Gervilla R Ferragut V Guamis B	2001	Journal of Food Science2001，66，6：	1

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