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1
Fabricación de queso
Fabricación de queso
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Fabricación de queso

R Scott Francisco Sala Trepat

Zaragoza Acribia 1991

Localização: CQ - Conjunto das Químicas    (637.3 S428f ) e outros locais(Acessar)

2
Free fatty acid profile and sensory characteristics of Reggianito cheese produced with different starters
Free fatty acid profile and sensory characteristics of Reggianito cheese produced with different starters
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Free fatty acid profile and sensory characteristics of Reggianito cheese produced with different starters

Perotti, M.C ; Bernal, S ; Wolf, V ; Zalazar, C.A

Grasas y aceites (Sevilla), 2008-06 [Periódico revisado por pares]

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3
Analysis of different technological alternatives for low-fat, semi-hard, washed-curd cheeses production
Analysis of different technological alternatives for low-fat, semi-hard, washed-curd cheeses production
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Analysis of different technological alternatives for low-fat, semi-hard, washed-curd cheeses production

Candioti, M.C ; Palma, S.M ; Sabbag, N ; Perotti, M.C ; Bernal, S.M ; Zalazar, C.A

Grasas y aceites (Sevilla), 2002-12, Vol.53 (4) [Periódico revisado por pares]

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4
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
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Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources

Slozilova, I., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Purkrtova, S., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Biochemistry and Microbiology ; Kosova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Mihulova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Svirakova, E., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Demnerova, K., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Biochemistry and Microbiology

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.145-151 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties
Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties
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Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties

Smetankova, 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 Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.152-157 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening
Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening
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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

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7
Dutch-type varieties [of cheese].. ed. 2
Dutch-type varieties [of cheese].. ed. 2
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Dutch-type varieties [of cheese].. ed. 2

Walstra, P ; Noomen, A ; Geurts, T.J. (Department of Food Science, Agricultural University, 6703 HD Wageningen (Netherlands))

London (United Kingdom): Chapman and Hall Ltd 1993

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8
Cheese: chemistry, physics and microbiology. Volume 1. General aspects.. ed. 2
Cheese: chemistry, physics and microbiology. Volume 1. General aspects.. ed. 2
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Cheese: chemistry, physics and microbiology. Volume 1. General aspects.. ed. 2

Fox P.F

1993

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9
Swiss-type varieties.. [of cheese]
Swiss-type varieties.. [of cheese]
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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 1993

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10
Purification and characterization of L-methionine gamma-lyase from Brevibacterium linens BL2
Purification and characterization of L-methionine gamma-lyase from Brevibacterium linens BL2
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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

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Deste Autor:

  1. Sala Trepat, F
  2. Scott, R

Neste Assunto:

  1. Fabricacion Del Queso
  2. Cheesemaking
  3. Science & Technology
  4. Life Sciences & Biomedicine
  5. Technologie Fromagere

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

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