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19篇 您的检索式：作者名="Madkor"

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		题名	作者	年代	出处	被引量
	1	Proteolytic abilities of some Lactic acid bacteria in a model cheese system显示文摘	Nana Y Farkye Sabry A Madkor Harriet G Atkins	1995	International Dairy Journal1995，5，7：	1
	2	Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli显示文摘	Madkor SA Tong PS El Soda M		0，，08：	1
	3	Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli 显示文摘	MADKOR S A TONG P S SODA M E	2008	Journal of Dairy Science2008，3，：	1
	4	Adjuncts Cultures: Rescent Developments and Potential Significance to Cheese Industry 显示文摘	SODA M E I MADKOR S A TONG P S	2000	J Dairy Sci2000，83，：	1
	5	Studies on the ripening of stilton cheese显示文摘	Sabry Madkor Fox P F		0，，01：	1
	6	Evaluation of Commercial Adjuncts for Use in Cheese Ripening: Enzymatic Activities and Autolytic Properties of Freeze-shocked Adjuncts in Buffer System 显示文摘	SODA M E L MADKOR S A TONG P S	1999	Milchwissenschaft1999，54，：	1
	7	Evaluation of Commercial Adjuncts for Use in Cheese Ripening: Comparison Between Attenuated and Not Attenuated Lactobacilli 显示文摘	SODA M E I MADKOR S A TONG P S	2000	Milchwissenschaft2000，55，：	1
	8	Studies on the ripening of stilton cheese:Proteolysis显示文摘	Madkor S Fox P F Shalabi S I Metwalli N H	1987	Food Chemistry1987，25，1：	1
	9	Adjunct cultures:Recentdevelopments and potential significance to the cheese industry显示文摘	El Soda M Madkor S A Tong P S	2000	Journal of Dairy Science2000，83，：	1
	10	Modulatory effects of garlic, ginger, turmeric and their mixture on hyperglycaemia, dyslipidaemia and oxidative stress in streptozotocin-nicotinamide diabetic rats 显示文摘	Madkor HR Mansour SW Ramadan G	2011	British Journal of Nutrition2011，105，8：	1
	11	Ripening of Cheddar cheese with added attenuated adjunct cultures of lactobacilli显示文摘	Madkor S A Tong P S E1 Soda M	2000	Journal of Dairy Science2000，83，8：	1
	12	Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobaeilli显示文摘	Madkor S A Tong P S E1 Soda M	2000	Journal of Dairy Scienee2000，83，8：	1
	13	Proteolytic Abilities of some LacticAcid bacteyia in a mo-Del Cheese System显示文摘	FARKYE N Y MADKOR S A ATKINS H G	1995	Int Dairy J1995，5，：	1
	14	Adjuncts cultures: recent developments and potential significance to cheese indus- try显示文摘	Soda EI Madkor SA Tonh PS	2000	J Dairy Sci2000，83，：	1
	15	Proteolytic abilities of some lactic acid bacteria in a model cheese system显示文摘	Farkye Nana Y Madkor Sabry A Atkins Harrief G		0，，07：	1
	16	Studies on the ripening of stilton cheese : Proteolysis 显示文摘	Madkor S Fox P F Shalabi S I	1987	Food Chemistry1987，，25：	1
	17	Studies on the Ripening of Stilton Cheese : Proteolysis显示文摘	MADKOR S FOX P F SHALABI S I	1987	Food chem1987，25，：	1
	18	Modulatory effects of garlic,ginger,turmeric and their mixture on hyperglycaemia,dyslipidaemia and oxidative stress in streptozotocin-nicotinamide diabetic rats显示文摘	Madkor HR Mansour SW Ramadan G	2011	Br J Nutr2011，105，8：	1
	19	Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli显示文摘	S A Madkor P S Tong M El Soda	2000	Journal of Dairy Science2000，83，8：	1

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