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Article

Barbano, D. M.;

Influence of presalting and brine concentracion on salt uptake by Ragusano cheese;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2003

Volume: 86, 4

Pages: 1083-1100 с.

Signature: А 173

ID: TUNAR0033837

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Article

Barbano, D. M.;

Economic feasibility evaluation of microfiltration of milk prior to cheesemaking;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2003

Volume: 86, 5

Pages: 1564-1577 с.

Signature: А 173

ID: TUNAR0034092

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Article

Barbano, D. M.;

Effect of temperature of CO2 injection on the pH and freezing point of milks and creams;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2003

Volume: 86, 5

Pages: 1578-1589 с.

Signature: А 173

ID: TUNAR0034093

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Article

Barbano, D. M.;

Serum protein and casein concentration: effect on pH and freezing point of milk with added CO2;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2003

Volume: 86, 5

Pages: 1590-1600 с.

Signature: А 173

ID: TUNAR0034094

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