Skip to content
VuFind
Language
English
Español
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Tag
Find
Advanced
Search
Effect of xylitol on the funct...
Similar Items
Cite this
Email this
Print
Export Record
Export to RefWorks
Export to EndNoteWeb
Export to EndNote
Export to MARC
Export to RDF
Export to BibTeX
Export to RIS
Effect of xylitol on the functional properties of low-fat process cheese /
Bibliographic Details
Main Author:
Kommineni, A.
Other Authors:
Amamcharla, J.
,
Metzger, L.E.
Format:
Article
Language:
English
Subjects:
Quesos
Quesos light
Xilitol
Lacteos
Leche
Leche de vaca
Pasteurización de la leche
Azúcares
Edulcorante
Artículos de revista
Holdings
Description
Similar Items
Staff View
Similar Items
Color of a low-fat cheese influences flavor perception and consumer liking /
by: Wadhwani, R
Microbiology and biochemistry of cheese and fermented milk /
by: Law, B. A.
Published: (1997)
La utilización de leche cruda versus pasteurizada en la elaboración de quesos. II. Pasteurización
by: Sánchez, C.
Quality aspects of raw milk cheeses /
by: Van Hekken, Diane L.
LECHE Y PRODUCTOS LACTEOS /
Planta integrada de productos lácteos de Honduras
by: Colíndres Romero, Mario
Published: (1971)
Derivados lacteos
by: Palomino Torres, A.
LA Utilización de leche cruda versus pasteurizada en la elaboración de quesos . I. elaboración de quesos.
by: Sánchez, C.
Estudio de factibilidad técnico-económico para el establecimiento de una planta pasteurizadora de leche y productora de queso seco en el área rural de Zacapa.
by: Rossal Oliva, Oscar Eduardo
Published: (1996)
Effect and key factors of byproducts valorization : The case of dairy industry /
Effect and key factors of byproducts valorization : The case of dairy industry /
Cheese and fermented milk foods /
by: Kosikowski, Frank, et al.
Published: (1977)
Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella /
by: Chen, L.
Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis /
Análisis, usos y potencial económico del suero de leche en Guatemala.
by: Soto Taracena, Edna
Published: (1998)
Fundamentos de la elaboración del queso /
by: Christoforowitsch Dilanjan, Sawen
Published: (1984)
Efecto del cultivo láctico CHN-11 en la elaboración de queso de crema con leche de cabra de forma artesanal en la hacienda Santa Rosa UNA Managua.
by: Hernández Zamora, Tomasa Delfina.
Published: (2006)
Queso mozarella
by: Muñoz, L.C.
Published: (1984)
Leche y sus derivados
by: santos Moreno, A.
Published: (1987)
Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion /
Factibilidad agroindustrial de queso blanco como alternativa al consumo de la leche producida en la provincia de Veraguas
by: González, Jacqueline Madsel
Published: (2003)
High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties /
by: Hnosko, J.
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli /
La vaca, la leche, la elaboracion de quesos y otros derivados
by: Statsenko, L.
Published: (2000)
Effect of conjugated linoleic acid supplementation on body composition, body fat mobilization, protein accretion and energy utilization in early lactation dairy cows. /
The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life /
by: Masotti, F.
Proyecto planta de queso: Seminario: "Optimización del rendimiento de la industria quesera Nicarag¹ense de cara a la globalización"
Published: (1999)
Leche y sus derivados /
by: Santos Moreno, Armando, et al.
Published: (1987)
Yogur, kefir y demás cultivos en leche : guías de terapias naturales /
by: Hunter, Beatrice Trum 1918-2017
Published: (1981)
Incorporación de la proteína del suero lácteo en un queso fresco
by: Arce Méndez, José Rafael,
Estudio de prefactibilidad técnico-económico del proyecto lacto quesero en Cucuyagua depto. de Copán
by: Henríquez Morales, Amauri
Published: (1988)
Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese /
Processed cheese manufacture /
by: Meyer, Albert, et al.
Published: (1973)
Elaboración artesanal de mantequilla, yogur y queso /
by: Schmidt, Karl-Friedrich
Published: (1995)
Fundamentos de la elaboración del queso /
by: Dilanjan, Sawen Christoforowitsch
Published: (1984)
Fabricación de queso /
by: Scott, R.
Published: (1991)
Manual de plantas de pasteurización
Published: (1971)
Pasterización de la leche : proyecto, instalaciones, funcionamiento y determinación analítica /
by: Kay, Herbert Devenport n. 1893, et al.
Published: (1954)
Milk Pasteurization /
by: Hall, Carl W.
Published: (1968)
Elaboración de quesos de oveja y de cabra
by: Scholz, W.
Published: (1997)
Similar Items
Color of a low-fat cheese influences flavor perception and consumer liking /
by: Wadhwani, R
Microbiology and biochemistry of cheese and fermented milk /
by: Law, B. A.
Published: (1997)
La utilización de leche cruda versus pasteurizada en la elaboración de quesos. II. Pasteurización
by: Sánchez, C.
Quality aspects of raw milk cheeses /
by: Van Hekken, Diane L.
LECHE Y PRODUCTOS LACTEOS /
×
Loading...