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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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 |
3 |
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 |
4 |
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 |
5 |
Material Type: Artigo
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High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheeseDrake, M.A. (Mississippi State University, Mississippi State, MS.) ; Harrison, S.L ; Asplund, M ; Barbosa-Canovas, G ; Swanson, B.GJournal of food science, 1997-07, Vol.62 (4), p.843-860 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
6 |
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 |
7 |
Material Type: Artigo
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Influence of κ-Casein Genetic Variant on Rennet Gel Microstructure, Cheddar Cheesemaking Properties and Casein Micelle SizeWalsh, Catherine D ; Guinee, Timothy P ; Reville, William D ; Harrington, Dermot ; Murphy, John J ; O’Kennedy, Brendan T ; FitzGerald, Richard JInternational dairy journal, 1998-08, Vol.8 (8), p.707-714 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
8 |
Material Type: Artigo
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Comparison of Plant and Animal Rennets in Terms of Microbiological, Chemical, and Proteolysis Characteristics of Ovine CheeseSousa, M. J ; Malcata, F. XJournal of agricultural and food chemistry, 1997-01, Vol.45 (1), p.74-81 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
9 |
Material Type: Artigo
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Formation of biogenic amines in Idiazabal ewe's-milk cheese: effect of ripening, pasteurization, and starterOrdonez, A.I. (Universidad Publica de Navarra, Pamplona, Spain.) ; Ibanez, F.C ; Torre, P ; Barcina, YJournal 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 SanitariansTexto completo disponível |
10 |
Material Type: Artigo
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Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheesesLarsen, Mette Dines ; Kristiansen, Kristian Rotvig ; Hansen, Tine KronborgInternational journal of food microbiology, 1998-09, Vol.43 (3), p.215-221 [Periódico revisado por pares]Amsterdam: Elsevier B.VTexto completo disponível |