skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: assunto: Fromage remover assunto: Milk And Cheese Industries. Ice Creams remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening
Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening

Nomura, 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 Inc

Texto completo disponível

Citações Citado por
2
Purification and characterization of L-methionine gamma-lyase from Brevibacterium linens BL2
Purification and characterization of L-methionine gamma-lyase from Brevibacterium linens BL2
Material Type:
Artigo 		Adicionar ao Meu Espaço

Purification and characterization of L-methionine gamma-lyase from Brevibacterium linens BL2

Dias, B. (Utah State University, Logan, UT.) ; Weimer, B

Applied and environmental microbiology, 1998-09, Vol.64 (9), p.3327-3331 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

Texto completo disponível

Citações Citado por
3
Production of Crescenza Cheese by Incorporation of Bifidobacteria
Production of Crescenza Cheese by Incorporation of Bifidobacteria
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production of Crescenza Cheese by Incorporation of Bifidobacteria

Gobbetti, 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 Inc

Texto completo disponível

Citações Citado por
4
Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese
Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese

Paulson, B.M. (Utah State University, Logan.) ; McMahon, D.J ; Oberg, C.J

Journal of dairy science, 1998-08, Vol.81 (8), p.2053-2064 [Periódico revisado por pares]

Savoy, IL: American Dairy Science Association

Texto completo disponível

Citações Citado por
5
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
6
Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation
Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation

Gomes, Ana M.P. ; Malcata, F. Xavier

Journal of dairy science, 1998-06, Vol.81 (6), p.1492-1507 [Periódico revisado por pares]

Savoy, IL: Elsevier Inc

Texto completo disponível

Citações Citado por
7
Influence of κ-Casein Genetic Variant on Rennet Gel Microstructure, Cheddar Cheesemaking Properties and Casein Micelle Size
Influence of κ-Casein Genetic Variant on Rennet Gel Microstructure, Cheddar Cheesemaking Properties and Casein Micelle Size
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of κ-Casein Genetic Variant on Rennet Gel Microstructure, Cheddar Cheesemaking Properties and Casein Micelle Size

Walsh, Catherine D ; Guinee, Timothy P ; Reville, William D ; Harrington, Dermot ; Murphy, John J ; O’Kennedy, Brendan T ; FitzGerald, Richard J

International dairy journal, 1998-08, Vol.8 (8), p.707-714 [Periódico revisado por pares]

Oxford: Elsevier Ltd

Texto completo disponível

Citações Citado por
8
Comparison of Plant and Animal Rennets in Terms of Microbiological, Chemical, and Proteolysis Characteristics of Ovine Cheese
Comparison of Plant and Animal Rennets in Terms of Microbiological, Chemical, and Proteolysis Characteristics of Ovine Cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Comparison of Plant and Animal Rennets in Terms of Microbiological, Chemical, and Proteolysis Characteristics of Ovine Cheese

Sousa, M. J ; Malcata, F. X

Journal of agricultural and food chemistry, 1997-01, Vol.45 (1), p.74-81 [Periódico revisado por pares]

Washington, DC: American Chemical Society

Texto completo disponível

Citações Citado por
9
Formation of biogenic amines in Idiazabal ewe's-milk cheese: effect of ripening, pasteurization, and starter
Formation of biogenic amines in Idiazabal ewe's-milk cheese: effect of ripening, pasteurization, and starter
Material Type:
Artigo 		Adicionar ao Meu Espaço

Formation of biogenic amines in Idiazabal ewe's-milk cheese: effect of ripening, pasteurization, and starter

Ordonez, A.I. (Universidad Publica de Navarra, Pamplona, Spain.) ; Ibanez, F.C ; Torre, P ; Barcina, Y

Journal of food protection, 1997-11, Vol.60 (11), p.1371-1375 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

Texto completo disponível

Citações Citado por
10
Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses
Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses
Material Type:
Artigo 		Adicionar ao Meu Espaço

Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses

Larsen, Mette Dines ; Kristiansen, Kristian Rotvig ; Hansen, Tine Kronborg

International journal of food microbiology, 1998-09, Vol.43 (3), p.215-221 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Revistas revisadas por pares (102)

Refinar Meus Resultados

Tipo de Recurso 

  1. Artigos  (109)
  2. Anais de Congresso  (2)
  3. Mais opções open sub menu

Data de Publicação 

De até
Refinar
  1. Antes de1986  (18)
  2. 1986Até1988  (30)
  3. 1989Até1992  (25)
  4. 1993Até1996  (8)
  5. Após 1996  (31)
  6. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.