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1
The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life /
Materias: “...Leche de cabra...”
Artículo
2
Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella /
por Chen, L.
Materias: “...Derivados de la leche...”
Artículo
3
Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese /
Materias: “...Derivadas de la leche...”
Artículo
4
High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties /
Materias: “...Derivados de la leche...”
Artículo
5
Effect and key factors of byproducts valorization : The case of dairy industry /
Materias: “...Suero de leche...”
Artículo
6
Effect and key factors of byproducts valorization : The case of dairy industry /
Materias: “...Suero de leche...”
Artículo
7
Effect of xylitol on the functional properties of low-fat process cheese /
Materias: “...Leche de vaca...”
Artículo
8
Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion /
Materias: “...Derivados de la leche...”
Artículo
9
Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses /
Materias: “...Niveles de sal...”
Artículo
10
Evidence for methylgyoxal-mediated browing of Parmesan cheese during low temperature storage /
Materias: “...Ganado de leche...”
Artículo
11
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli /
Materias: “...Derivados de la leche...”
Artículo
12
Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis /
“...Artículos de revista...”
Artículo
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