Search Results

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 /

Article

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 /

Article

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 /

Article

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 /

Article

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 /

by Kommineni, A.

Article

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 /

Article

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 /

Article

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 /

by Masotti, F.

Article

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 /

Article

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 /

by Chen, L.

Article

11

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

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

by Ayala, Gabriel Alberto
Published 2016

Book

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 /

by Aguilar-Dormond, Ronald
Published 1995

Thesis Book

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. /

by Vargas-Mata, Rodolfo
Published 1990

Thesis Book

14

Taller de leche : industrias rurales.

Taller de leche : industrias rurales.

Published 1978

Book

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 /

by Zumbado-Rivera, Wendy

Article

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 /

Article

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 /

by Wadhwani, R

Article

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 /

Article

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 /

by Hnosko, J.

Article

20

Nuevo manual de industrias alimentarias /

Nuevo manual de industrias alimentarias /

by Madrid-Vicente, Antonio
Published 2013

Book

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