Effect of pasteurization, boiling, and sterilization on Buffalo milk. I.-Acidity, pH, Lactose, reducing capacity and liberation of SH groups

Effect of pasteurization, boiling, and sterilization on Buffalo milk. III. Nitrogen distribution and the alcohol coagulation of milk

Correlations and interrelations of some determinations as affected by Pasteurization, boiling and Sterilization of fresh milk

EFFECT OF BUFFALO AND COW SKIM MILK FLOURIDIZATION ON: 1-SOME PHYSICO-CHEMICAL PROPERTIES

EFFECT OF BUFFALO AND COW SKIM MILK FLOURIDIZATION ON: 2. SOME CHARACTERISTICS OF CASEIN MICELLES, PROTEOLYTIC DIGESTIBILITY AND MICROBIOLOGICAL PROPERTIES

Effect of Using Microwave Radiation in Milk Pasteurization

Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk

EFFECT OF FROZEN STORAGE ON THE MICROBIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BUFFALO’S MILK

Studies on Buffalo milk fat oxidation. 1- The induction period as measured by peroxide value and TBA test, and its relation to iodine value, total carbonyls, and conjugated fatty

Studies on Buffalo milk fat oxidation. III. Isolation and identification of the carbonyl compounds from oxidized buffalo milk fat