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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Application of Stepwise Discriminant Analysis to Parameters for Characterizing Frozen Cabrales CheesesAlonso, L. ; Ramos, M. ; Martín-Alvarez, P.J. ; Juárez, M.Journal of dairy science, 1987-05, Vol.70 (5), p.905-908 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
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2 |
Material Type: Artigo
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The cheeses from Cantabria [SpainAnónAgricultura (Madrid, Spain), 2001-07 (830)Texto completo disponível |
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3 |
Material Type: Artigo
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The isolation of novel heat shock genes in Lactococcus lactis using RNA subtractive hybridizationArnau, José ; Sørensen, Kim IGene, 1997-04, Vol.188 (2), p.229-234 [Periódico revisado por pares]Netherlands: Elsevier B.VTexto completo disponível |
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4 |
Material Type: Artigo
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Comparative Studies on Peptidases of Lactobacillus casei SubspeciesArora, G. ; Lee, B.H.Journal of dairy science, 1990-02, Vol.73 (2), p.274-279 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
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5 |
Material Type: Artigo
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Use of Heat-Shocked Mesophilic Lactic Acid Bacteria in Low-Fat Goat's Milk CheesemakingAsensio, C ; Parra, L ; Peláez, C ; Gómez, RJournal of agricultural and food chemistry, 1996-09, Vol.44 (9), p.2919-2923 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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6 |
Material Type: Artigo
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World champion cheese culturesBachmann, H.-P ; Eugster, E ; Guggenbühl, B ; Schär, H., Forschungsanstalt Agroscope Liebefeld-Posieux ALP, Bern (Switzerland)Recherche Agronomique Suisse, 2011-11, Vol.2 (11-12)Texto completo disponível |
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7 |
Material Type: Artigo
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Characteristics of milk and reduced fat Cheddar cheese from cows fed extruded soybeans and niacinBaer, R. J ; Lentsch, M. R ; Schingoethe, D. J ; Madison-Anderson, R. J ; Kasperson, K. MJournal of dairy science, 1996-07, Vol.79 (7), p.1127-1136 [Periódico revisado por pares]Savoy, IL: Am Dairy Sci AssocTexto completo disponível |
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8 |
Material Type: Artigo
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Whole Milk Reverse Osmosis Retentates for Cheddar Cheese Manufacture: Cheese Composition and YieldBarbano, D.M. ; Bynum, D.G.Journal of dairy science, 1984-12, Vol.67 (12), p.2839-2849 [Periódico revisado por pares]Champaign: Elsevier IncTexto completo disponível |
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9 |
Material Type: Artigo
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Development of a Quantitative Model for Enzyme-Catalyzed, Time-Dependent Changes in Protein Composition of Cheddar Cheese During StorageBasch, J.J. ; Farrell, H.M. ; Walsh, R.A. ; Konstance, R.P. ; Kumosinski, T.F.Journal of dairy science, 1989-03, Vol.72 (3), p.591-603 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
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10 |
Material Type: Artigo
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Antibacterial activity and enterocin genes in enterococci isolated from Bryndza cheeseBelicova, A ; Mikulasova, M ; Krajcovic, J ; Dusinsky, RJournal of food and nutrition research, 2011, Vol.50 (1), p.21-32 [Periódico revisado por pares]Texto completo disponível |