Resultados de búsqueda

1

Evidence for methylgyoxal-mediated browing of Parmesan cheese during low temperature storage /

Evidence for methylgyoxal-mediated browing of Parmesan cheese during low temperature storage /

Artículo

2

Effect and key factors of byproducts valorization : The case of dairy industry /

Effect and key factors of byproducts valorization : The case of dairy industry /

Artículo

3

Effect and key factors of byproducts valorization : The case of dairy industry /

Effect and key factors of byproducts valorization : The case of dairy industry /

Artículo

4

Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis /

Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis /

Artículo

5

Effect of xylitol on the functional properties of low-fat process cheese /

Effect of xylitol on the functional properties of low-fat process cheese /

por Kommineni, A.

Artículo

6

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion /

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion /

Artículo

7

Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese /

Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese /

Artículo

8

The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life /

The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life /

por Masotti, F.

Artículo

9

Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli /

Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli /

Artículo

10

Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella /

Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella /

por Chen, L.

Artículo

11

Salud a la carta. : Gabriel Alberto Ayala, Bibiana Marcela Bernal Gómez.

Salud a la carta. : Gabriel Alberto Ayala, Bibiana Marcela Bernal Gómez.

por Ayala, Gabriel Alberto
Publicado 2016

Libro

12

Análisis financiero del proceso de reconversión de las queserías rurales en Santa Cruz de Turrialba /

Análisis financiero del proceso de reconversión de las queserías rurales en Santa Cruz de Turrialba /

por Aguilar-Dormond, Ronald
Publicado 1995

Tesis Libro

13

Estudio de tiempos y movimientos en la sección de empaque en la empresa Productores Monteverde S. A., Provincia de Puntarenas. /

Estudio de tiempos y movimientos en la sección de empaque en la empresa Productores Monteverde S. A., Provincia de Puntarenas. /

por Vargas-Mata, Rodolfo
Publicado 1990

Tesis Libro

14

Taller de leche : industrias rurales.

Taller de leche : industrias rurales.

Publicado 1978

Libro

15

Selección de una levadura para la producción de Biomasa : Crecimiento en suero de Queso /

Selección de una levadura para la producción de Biomasa : Crecimiento en suero de Queso /

por Zumbado-Rivera, Wendy

Artículo

16

Effect of highly lipolyzed goat cheese on HL-60 human leukemia cells: Antiproliferative activity and induction of apoptotic DNA damage /

Effect of highly lipolyzed goat cheese on HL-60 human leukemia cells: Antiproliferative activity and induction of apoptotic DNA damage /

Artículo

17

Color of a low-fat cheese influences flavor perception and consumer liking /

Color of a low-fat cheese influences flavor perception and consumer liking /

por Wadhwani, R

Artículo

18

Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses /

Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses /

Artículo

19

High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties /

High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties /

por Hnosko, J.

Artículo

20

Nuevo manual de industrias alimentarias /

Nuevo manual de industrias alimentarias /

por Madrid-Vicente, Antonio
Publicado 2013

Libro