Bovine milk - Globe Thesis

Keyword [Bovine milk] Result: 41 - 60 \| Page: 3 of 4
41.	Comparative Proteomics Of Donkey And Bovine Whey And Milk Fat Globule Membrane During Lactation
42.	The Influence Of Thermal Processing On Nutritional And Functional Properties Of Bovine Milk And Lactoferrin
43.	Development Of Polymerase Chain Reaction-based Techniques To Detect Aduleration Of Goat Milk With Bovine Milk
44.	Study On Determination Methods Of Oligosaccharides In Human Milk And Bovine Milk And The Changes Of Oligosaccharides In Different Lactation Periods
45.	Analysis And Evaluation Of Proteins And Amino-Acids In Fresh And Traditional Fermentated Non-Bovine Milks In Western China
46.	Study On Enzymatic Hydrolysis Of Whey And Separation Purification Process Of Bovine Milk Oligosaccharides
47.	The Preparation And Functional Assessment Of The Digests Of ?-Casein From Bovine Milk
48.	Comparative Study On Composition And Secondary Structure Of Whey Protein In Human,Bovine And Goat Milk
49.	Study Of The Effect Of System Factors On Heat Induced Aggregation In Bovine Milk
50.	Structure And Function Of ?-casein From Human Milk And Microstructure Of ?-casein Micelle
51.	Study On The Effects Of N-glycosylation In Human And Bovine Milk Proteomes' Anti-pathgenic Activity
52.	Study On The Differential Detection Technology Of Bovine And Sheep Milk Based On ?-Lactoglobulin
53.	Study On Physicochemical Properties And Whey Protein Difference Of Donkey Milk And Bovine Milk
54.	Comparative Analysis And Application Of Antioxidant Activity Of Whey Protein From Camel Milk And Bovine Milk
55.	Isolation and characterization of different aggregates of lipid from bovine milk
56.	Analysis of a flavin sulfhydryl oxidase isolated from bovine milk
57.	Speciation of iodine in bovine milk by neutron activation analysis
58.	A Multi-Omics Approach Towards Detailed Characterization of Bovine Milk Oligosaccharides
59.	Characterization of select plasminogen activators from bovine milk and bacterial sources
60.	The antimicrobial activity of gangliosides isolated from lactic acid bacteria, cultured dairy foods, and bovine milk fat
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