Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Production of γ-Aminobutyric Acid By Cheese Starters During Cheese RipeningNomura, M. ; Kimoto, H. ; Someya, Y. ; Furukawa, S. ; Suzuki, I.Journal of dairy science, 1998-06, Vol.81 (6), p.1486-1491 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
2 |
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 |
3 |
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 |
4 |
Material Type: Artigo
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Growth Enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by Milk HydrolyzatesGomes, Ana M.P. ; Malcata, F. Xavier ; Klaver, Frank A.M.Journal of dairy science, 1998-11, Vol.81 (11), p.2817-2825 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
5 |
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 |
6 |
Material Type: Artigo
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Influence of pH on Protein Interactions and Microstructure of Process CheeseMarchesseau, S. ; Gastaldi, E. ; Lagaude, A. ; Cuq, J.-L.Journal of dairy science, 1997-08, Vol.80 (8), p.1483-1489 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
7 |
Material Type: Artigo
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Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological ManipulationGomes, Ana M.P. ; Malcata, F. XavierJournal of dairy science, 1998-06, Vol.81 (6), p.1492-1507 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
8 |
Material Type: Artigo
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Proteolysis during cheese manufacture and ripeningFox, P.F. (University of College, Cork, Ireland)Journal of dairy science, 1989-06, Vol.72 (6), p.1379-1400 [Periódico revisado por pares]Savoy, IL: Am Dairy Sci AssocTexto completo disponível |
9 |
Material Type: Artigo
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Isolation and Characterization of a Tributyrin Esterase from Lactobacillus plantarum 2739Gobbetti, M. ; Fox, P.F. ; Stepaniak, L.Journal of dairy science, 1997-12, Vol.80 (12), p.3099-3106 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
10 |
Material Type: Artigo
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Nonstarter Lactobacilli in Cheddar Cheese: A ReviewPeterson, S.D. ; Marshall, R.T.Journal of dairy science, 1990-06, Vol.73 (6), p.1395-1410 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |