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  • Evaluation of bacterial fermentation and synthetic fortification as a means to enrich yogurt with conjugated linoleic acid
    颁布单位：[University of the Free State] |  颁布时间：2012 |  实施时间：2012 |  学科分类：[["Conjugated, linoleic, acid","Linoleic, acid","Sunflower, oil","Fortification","Starter, culture","Synthetic","Yogurt","Yogurt, industry","Bacterial, starter, cultures","Linoleic, acid","Dissertation, (M.Sc., (Microbial,, Biochemical, and, Food, Biotechnology))--University, of, the, Free, State,, 2012"]]
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  • Yeasts as adjunct starter cultures in cheese making
    颁布单位：[University of the Free State] |  颁布时间：2011 |  实施时间：2011 |  学科分类：[["Thesis, (M.Sc., (Microbial,, Biochemical, and, Food, Biotechnology))--University, of, the, Free, State,, 2011","Cheddar, cheese","Cheddar, cheese, --, Microbiology","Bacterial, starter, cultures","Yeast","Lectic, acid, bacteria","Co-inoculated","Inoculated","Cheddar, cheese","Growth","Amino, acids","Organic, acids","LAB"]]
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  • Enzymes from yeast adjuncts in proteolysis during cheddar cheese ripening
    颁布单位：[University of the Free State] |  颁布时间：2007 |  实施时间：2007 |  学科分类：[["Cheesemaking","Proteolytic, enzymes","Cheddar, cheese, --, Microbiology","Bacterial, starter, cultures","Plasmin","Glutamate, dehydrogenase","Yeast","Dissertation, (M.Sc.Agric., (Microbial,, Biochemical, and, Food, Biotechnology))--University, of, the, Free, State,, 2007"]]
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  • The survival of yeasts and probiotics as adjunct starters in cheese
    颁布单位：[University of the Free State] |  颁布时间：2003 |  实施时间：2003 |  学科分类：[["Thesis, (Ph.D., (Microbial,, Biochemical, and, Food, Biotechnology))--University, of, the, Free, State,, 2003","Debaryomyces, hansenii","Yarrowia, lipolytica","Co-inoculum","Accelerated, cheese, ripening","Fatty, acids, analysis","Lactobacillus, acidophilus","Bifidobacterium, bifidum","Functional, foods","Bacterial, starter, cultures","Food, --, Microbiology","Lactic, acid, bacteria","Cheddar, cheese"]]
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