Szerző: " Bara Tamásné Herczegh Ottilia"

Csanádi József; Bara Tamásné Herczegh Ottilia; Szabolcsi Attila; Mihalkó József; Lőrincz Ádám: Effect of different commercial enzymes on the clotting of milk and certain properties of curd.
ANALECTA TECHNICA SZEGEDINENSIA, 15 (1). pp. 73-81. ISSN 1788-6392 (2021)

Csanádi József; Szász Gabriella; Bara Tamásné Herczegh Ottilia: Examination of the use of UF lactic acid whey retentate in sour cream making.
ACTA TECHNICA CORVINIENSIS – BULLETIN OF ENGINEERING, 9 (3). pp. 37-42. ISSN 2067-3809 (2016)

Bara Tamásné Herczegh Ottilia; Csanádi József; Barakonyi Sándor: Investigation on the texture of cream cheese with different methods.
REVIEW OF FACULTY OF ENGINEERING ANALECTA TECHNICA SZEGEDINENSIA, 2013 (1-2). pp. 5-10. ISSN 1788-6392 (2013)

Csanádi József; Kárnyáczki Zsuzsanna; Balázsa-Bajusz Ildikó; Bara Tamásné Herczegh Ottilia; Fenyvessy József: Effect of Lactose hydrolysis on milk fermentation and some properties of curd; Analecta Technica Szegedinensia.
REVIEW OF FACULTY OF ENGINEERING ANALECTA TECHNICA SZEGEDINENSIA, 2010 (2-3). pp. 36-43. ISSN 1788-6392 (2010)

Bara Tamásné Herczegh Ottilia; Csanádi József; Török Gabriella: Investigation of Nutritive Value and Protein Fractions Goat Milk with RP-HPLC to Optimalize the Milk Processing.
In: Risk factors for environment and food safety and natural resources and sustainable development, 2009.11.06-2009.11.07, Oradea. pp. 503-509.

Bara Tamásné Herczegh Ottilia; Csanádi József; Török Gabriella: Investigation of the protein fractions in goat milk with RP-HPLC optimalize the milk processing.
AGRÁR- ÉS VIDÉKFEJLESZTÉSI SZEMLE, 4 (1. CD mell.). Terjedelem: 7 p-Azonosító: Paper Section 6_4.. ISSN 1788-5345 (2009)

Bara Tamásné Herczegh Ottilia; Horváthné Almássy Katalin; Csanádi József; Örsi Ferenc: Suitability of texture paremeters for characterization of Hajdú cheese ripening.
ACTA ALIMENTARIA, 31 (2). pp. 149-159. ISSN 0139-3006 (2002)