Search Results

1

Elaboración de quesos artesanales en Argentina /

Elaboración de quesos artesanales en Argentina /

by Dianda, María Angélica
Published 2005

Book

2

Fabricación de queso /

Fabricación de queso /

by Scott, R.
Published 1991

Book

3

Quesos: Tecnología y Control de Calidad /

Quesos: Tecnología y Control de Calidad /

by Compaire Fernández, Carlos
Published 1976

Book

4

Elaboración de quesos de oveja y de cabra /

Elaboración de quesos de oveja y de cabra /

by Scholz, Wolfgang
Published 1997

Book

5

Proyecto de una fábrica de queso manchego

Proyecto de una fábrica de queso manchego

by Arroyo, Ramón
Published 1963

Book

6

fabricación de queso

fabricación de queso

by Alexander, W. R
Published 1963

Book

7

Queserías : nuevo manual técnico /

Queserías : nuevo manual técnico /

by Esteire Guereca, Luis
Published 2014

Book

8

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

9

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

10

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

11

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

12

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

13

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

14

One-woman creamery /

One-woman creamery /

by Darlington, Tenaya

Article

15

Thinking outside the box of chocolates /

Thinking outside the box of chocolates /

by Nachay, Karen

Article

16

Uso de suero fermentado para reducir el tiempo de acidificación del queso Oaxaca = Using fermented cheese whey to reduce acidification time of Oaxaca cheese /

Uso de suero fermentado para reducir el tiempo de acidificación del queso Oaxaca = Using fermented cheese whey to reduce acidification time of Oaxaca cheese /

Article

17

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

18

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

19

Quality aspects of raw milk cheeses /

Quality aspects of raw milk cheeses /

by Van Hekken, Diane L.

Article

20

Tendencias en la incorporación de nuevos ingredientes en la industria láctea /

Tendencias en la incorporación de nuevos ingredientes en la industria láctea /

by Madrid González, Francia

Article

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