Assessment of udder morphophysiological characteristics and dairy potentialities of the Sicilo-Sarde ewe in Tunisia for a better adaptation to mechanical milking
Rafik Aloulou
Tunisia
Rafik Aloulou
Tunisia
Understanding aroma and flavour formation in baked confectionery products, as influenced by sugar and fat
Emer Garvey
Ireland
Emer Garvey
Ireland
Ingredient supplementation effects on acid whey production and quality of Greek Style yogurt
Rabin Gyawali
USA
Rabin Gyawali
USA
Volatile organic compounds (VOC) in traditional and innovative foods and relationships with sensory profile
Giuseppe Natrella
Italy
Giuseppe Natrella
Italy