维普期刊资源整合服务平台（V6.5）

51篇 您的检索式：作者名="Narvhus"

选中清除导出查看参考文献查看引证文献引用追踪共3页首页上一页第1页下一页末页 /3 跳转

	题名	作者	年代	出处	被引量
1	The growth and interaction of yeasts and lactic acid bacteria isolated from Zombabwean naturally fermented milkin UHT milk显示文摘	Tendekayi H Gadaga Anthony N Mutukumira Judith A Narvhus	2001	International Journal of Food Microbiology2001，，68：	1
2	Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food 显示文摘	Mugula J K Nnko S A M Narvhus J A	2003	Intemational Journal of Food Microbiology2003，，8：	1
3	A reviewpaper:current knowledge of ghee and related products显示文摘	SSERUNJOGI M L ABRAHAMSEN R K NARVHUS J	1998	InternationalJournal of Dairy1998，8，：	1
4	Isolation, characterization and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage 显示文摘	MrUYANJA B K NARVHUS J A TREIMO J	2002	Int J Food Mierobiol2002，80，：	1
5	Isolation,characterisation and identification of lactic acid bacteria from bushera:a Ugandan traditional fermented beverage显示文摘	C M B K Muyanja J A Narvhus J Treimo	2003	Food Microbiology2003，80，：	1
6	Growth and Metabolism of Selected Strains of Probiotic Bacteria in Milk显示文摘	ФSTLIE H M HELLAND M H NARVHUS J A	2003	International Journal of Food Microbiology2003，87，：	1
7	A review paper:current knowledge of ghee and related products 显示文摘	Seerunjogi M L Abrahamsen R K Narvhus J	1998	Int Dairy Journal1998，，8：	1
8	The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk显示文摘	Gadaga TH Mutukumira AN Narvhus JA	2001	Int J Food Microbiol2001，68，：	1
9	Volatile organiccompounds in naturally fermented milk and milk fermented using yeasts,lactic acid bacteria and their combinations as starter cultures显示文摘	GADAGA T H VILJOEN B C NARVHUS J A	2007	FoodTechnology and Biotechnology2007，45，2：	1
10	The growth andinteraction of yeasts and lactic acid bacteria isolated from Zimbabweannaturally fermented milk in UHT milk显示文摘	GADAGA T H MUTUKUMIRA A N NARVHUS J A	2001	International Journal of FoodMicrobiology2001，68，12：	1
11	Yeasts and their possible beneficial and negative effects on the quality of dairy products显示文摘	MOGENS I NARVHUS J	1996	Int Dairy J1996，6，8：	1
12	Growth and metabolism of selected strains of probiotic bac-teria,in maize porridge with added malted barley显示文摘	Merete H Helland Trude Wicklund Judith A Narvhus	2004	In-ternational Journal of Food Microbiology2004，，91：	1
13	Growth and metabo- lism of selected strains of probiotic bacteria in milk显示文摘	STLIE H M HELLAND M H NARVHUS J A	2003	Intemationai Journal of Food Microbiology2003，87，：	1
14	Use of starer cultures lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food显示文摘	J K Mugula J A Narvhus T Sorhaug	2003	International Journal of Food Microbiology2003，83，：	1
15	Effect of germination time on alpha -amylase production and viscosity of maize porridge显示文摘	M.H. Helland T. Wicklund J.A. Narvhus	2002	Food Research International2002，，2：	1
16	Effect of germination time on alpha-amylase production and viscosity of maize porridge 显示文摘	HELLAND M H WICKLUND T NARVHUS J A	2002	Food Research International2002，35，23：	1
17	Microbiology and Fermentation Characteristics of Togwa, a Tanzanian Food 显示文摘	Mugula J K Nnko S A Narvhus J A	2002	International Journal of Food Microbiology2002，80，3：	1
18	Microbiological and chemical properties of Norwegian kefir during storage显示文摘	GRΦNNEVIK H FALSTAD M NARVHUS J A	2011	Inter-national Dairy Journal2011，21，9：	1
19	Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk显示文摘	GADAGA T H MUTUKUMIRA A N NARVHUS J A	2000	International Dairy Journal2000，10，7：	1
20	Isolation,characterization and identification of lactic acid bacteria from bushera:a Ugandan traditional beverage fermented显示文摘	Muyanja Narvhus Treimo Langsrud	2003	International Journal of Food Microbiology2003，80，：	1

返回顶部每页显示：

共3页首页上一页第1页下一页末页 /3 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示