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1
High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese
High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese
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High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese

Drake, M.A. (Mississippi State University, Mississippi State, MS.) ; Harrison, S.L ; Asplund, M ; Barbosa-Canovas, G ; Swanson, B.G

Journal of food science, 1997-07, Vol.62 (4), p.843-860 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Spray drying, freeze drying, or freezing of three different lactic acid bacteria species
Spray drying, freeze drying, or freezing of three different lactic acid bacteria species
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Spray drying, freeze drying, or freezing of three different lactic acid bacteria species

To, B.C.S. (University of Wisconsin, Madison, WI.) ; Etzel, M.R

Journal of food science, 1997-05, Vol.62 (3), p.576-578 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Purification and characterization of cystathionine γ-lyase from Lactobacillus fermentum DT41
Purification and characterization of cystathionine γ-lyase from Lactobacillus fermentum DT41
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Purification and characterization of cystathionine γ-lyase from Lactobacillus fermentum DT41

Smacchi, Emanuele ; Gobbetti, Marco

FEMS microbiology letters, 1998-09, Vol.166 (2), p.197-202 [Periódico revisado por pares]

Oxford: Elsevier B.V

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4
Near-infrared reflectance spectroscopy for rapid analysis of curds during Cheddar cheese making
Near-infrared reflectance spectroscopy for rapid analysis of curds during Cheddar cheese making
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Near-infrared reflectance spectroscopy for rapid analysis of curds during Cheddar cheese making

Lee, S.J. (Kansas State Univ., Manhattan, KS.) ; Jeon, I.J ; Harbers, L.H

Journal of food science, 1997-01, Vol.62 (1), p.53-56 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
Mechanisms of syneresis in rennet curd without mechanical treatment
Mechanisms of syneresis in rennet curd without mechanical treatment
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Mechanisms of syneresis in rennet curd without mechanical treatment

Renault, C. (Universite Montpellier II, Montpellier, France.) ; Gastaldi, E ; Lagaude, A ; Cuq, J.L ; Tarodo de la Fuente, B

Journal of food science, 1997-09, Vol.62 (5), p.907-910 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
Sensory evaluation of reduced fat cheeses
Sensory evaluation of reduced fat cheeses
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Sensory evaluation of reduced fat cheeses

Drake, M.A. (Washington State University, Pullman, WA.) ; Herrett, W ; Boylston, T.D ; Swanson, B.G

Journal of food science, 1995-09, Vol.60 (5), p.898-901 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Functions of added calcium in acid milk coagulation
Functions of added calcium in acid milk coagulation
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Functions of added calcium in acid milk coagulation

Gastaldi, E ; Pellegrini, O ; Lagaude, A ; Tarodo de la Fuente, B

Journal of food science, 1994-03, Vol.59 (2), p.310-312 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Cheddar cheese aging: changes in sensory attributes and consumer acceptance
Cheddar cheese aging: changes in sensory attributes and consumer acceptance
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Cheddar cheese aging: changes in sensory attributes and consumer acceptance

Roberts, A.K ; Vickers, Z.M

Journal of food science, 1994-03, Vol.59 (2), p.328-334 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
Diffuse reflectance profiles of eight milk-clotting enzyme preparations
Diffuse reflectance profiles of eight milk-clotting enzyme preparations
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Diffuse reflectance profiles of eight milk-clotting enzyme preparations

Ustunol, Z. (Michigan State Univ., East Lansing, MI) ; Hicks, C.L ; Payne, F.A

Journal of food science, 1991-03, Vol.56 (2), p.411-416 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Strategic management objectives of small manufacturers: a case study of the cheese industry
Strategic management objectives of small manufacturers: a case study of the cheese industry
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Strategic management objectives of small manufacturers: a case study of the cheese industry

Gould, B.W. (University of Wisconsin-Madison.) ; Carlson, K.A

Review of agricultural economics, 1998-10, Vol.20 (2), p.612-630 [Periódico revisado por pares]

American Agricultural Economics Association

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