Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Livro
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Fabricación de quesoR Scott Francisco Sala TrepatZaragoza Acribia 1991Localização: CQ - Conjunto das Químicas (637.3 S428f ) e outros locais(Acessar) |
2 |
Material Type: Artigo
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Free fatty acid profile and sensory characteristics of Reggianito cheese produced with different startersPerotti, M.C ; Bernal, S ; Wolf, V ; Zalazar, C.AGrasas y aceites (Sevilla), 2008-06 [Periódico revisado por pares]Texto completo disponível |
3 |
Material Type: Artigo
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Analysis of different technological alternatives for low-fat, semi-hard, washed-curd cheeses productionCandioti, M.C ; Palma, S.M ; Sabbag, N ; Perotti, M.C ; Bernal, S.M ; Zalazar, C.AGrasas y aceites (Sevilla), 2002-12, Vol.53 (4) [Periódico revisado por pares]Texto completo disponível |
4 |
Material Type: Artigo
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Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sourcesSlozilova, 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 MicrobiologyCzech Journal of Food Sciences, 2014-01, Vol.32 (2), p.145-151 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |
5 |
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 |
6 |
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 |
7 |
Material Type: Livro
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Dutch-type varieties [of cheese].. ed. 2Walstra, P ; Noomen, A ; Geurts, T.J. (Department of Food Science, Agricultural University, 6703 HD Wageningen (Netherlands))London (United Kingdom): Chapman and Hall Ltd 1993Texto completo disponível |
8 |
Material Type: Livro
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Cheese: chemistry, physics and microbiology. Volume 1. General aspects.. ed. 2Fox P.F1993Texto completo disponível |
9 |
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 |
10 |
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 |