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1. Characterization of Propionibacterium plasmids.

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2. Chemische Zusammensetzung und sensorisches Profil von UFA/CLA angereicherter Butter im Vergleich zu konventioneller Butter


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3. Evaluating the addition of a Bacillus-based direct-fed microbial and/or carbadox to nursery pig diets on growth performance


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4. The effects of dairy management and processing on quality characteristics of milk and dairy products

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5. Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods


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6. HLA-G: expression in human keratinocytes in vitro and in human skin in vivo


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7. Assessment of processing technologies which may improve the nutritional composition of dairy products – Overview of progress


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8. Abstract


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