Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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11 |
Material Type: Livro
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Cheese: chemistry, physics and microbiology. Volume 1. General aspects.. ed. 2Fox P.F1993Texto completo disponível |
12 |
Material Type: Livro
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Swiss-type varieties.. [of cheese]Steffen, C ; Eberhard, P ; Bosset, J.O ; Ruegg, M. (Federal Dairy Research Institute, 3097 Liebefeld-Bern (Switzerland))London (United Kingdom): Chapman and Hall Ltd 1993Texto completo disponível |
13 |
Material Type: Artigo
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Lactobacilli isolated from lump sheep's cheeses and their antimicrobial propertiesSmetankova, J., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Hladikova, Z., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Zimanova, M., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Greif, G., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Greifova, M., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and TechnologyCzech Journal of Food Sciences, 2014-01, Vol.32 (2), p.152-157 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |
14 |
Material Type: Artigo
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Purification and characterization of L-methionine gamma-lyase from Brevibacterium linens BL2Dias, B. (Utah State University, Logan, UT.) ; Weimer, BApplied and environmental microbiology, 1998-09, Vol.64 (9), p.3327-3331 [Periódico revisado por pares]Washington, DC: American Society for MicrobiologyTexto completo disponível |
15 |
Material Type: Artigo
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Production of Crescenza Cheese by Incorporation of BifidobacteriaGobbetti, M. ; Corsetti, A. ; Smacchi, E. ; Zocchetti, A. ; De Angelis, M.Journal of dairy science, 1998-01, Vol.81 (1), p.37-47 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
16 |
Material Type: Artigo
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Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheesePaulson, B.M. (Utah State University, Logan.) ; McMahon, D.J ; Oberg, C.JJournal of dairy science, 1998-08, Vol.81 (8), p.2053-2064 [Periódico revisado por pares]Savoy, IL: American Dairy Science AssociationTexto completo disponível |
17 |
Material Type: Livro
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Iberian cheeses.. ed. 2Marcos, A ; Esteban, M.A. (Departamento de Ciencia y Tecnologia de los Alimentos, Faculdad de Veterinaria, Universidad de Cordoba, 4005 Cordoba (Spain))London (United Kingdom): Chapman and Hall Ltd 1993Texto completo disponível |
18 |
Material Type: Artigo
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Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheesesRamsaran, H. (University of Guelph.) ; Chen, J ; Brunke, B ; Hill, A ; Griffiths, M.WJournal of dairy science, 1998-07, Vol.81 (7), p.1810-1817 [Periódico revisado por pares]United StatesTexto completo disponível |
19 |
Material Type: Artigo
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Instrumental texture of probiotic petit-suisse cheese: influence of different combinations of gumsMaruyama, L.YCiência e tecnologia de alimentos, 2006-04, Vol.26 (2) [Periódico revisado por pares]Texto completo disponível |
20 |
Material Type: Artigo
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The effect of using a vegetable fat blend on some attributes of kashar cheeseKesenkas, H ; Dinkçi, N ; Seçkin, A.K ; Kinik, Ö ; Gönç, SGrasas y aceites (Sevilla), 2009-03, Vol.60 (1), p.41-47 [Periódico revisado por pares]Consejo Superior de Investigaciones CientíficasTexto completo disponível |