Works matching DE "CHEESE industry"
Results: 212
Genetics: Cattle, cheese and conservation.
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- Nature, 2013, v. 502, n. 7472, p. 448, doi. 10.1038/502448c
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- Article
РЕКОМБИНАНТТЫ СҮТ ҰЙЫТУ ФЕРМЕНТІН PICHIA PASTORIS АШЫТҚЫСЫНДА АЛУ.
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- Eurasian Journal of Applied Biotechnology, 2024, n. 1, p. 62
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- Article
APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE CHEESE-MAKING INDUSTRY: A REVIEW.
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- Food Reviews International, 2000, v. 16, n. 3, p. 327, doi. 10.1081/FRI-100100291
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- Article
Cloning, Expression, Purification and Refolding of Caprine Prochymosin.
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- Food Biotechnology, 2012, v. 26, n. 2, p. 143, doi. 10.1080/08905436.2012.670829
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- Article
A STUDY OF THE EFFECT OF PARTIAL REPLACEMENT OF FAT WITH WPC ON THE CHEMICAL, SENSORY AND TEXTURE PROPERTIES OF LOW-FAT PROCESSED CHEESE.
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- Journal of Hygienic Engineering & Design, 2023, v. 42, p. 263
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- Article
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production.
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- Italian Journal of Food Safety, 2015, v. 4, n. 1, p. 36, doi. 10.4081/ijfs.2015.4509
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- Article
Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition.
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- Journal of Dairy Research, 2004, v. 71, n. 3, p. 372, doi. 10.1017/s0022029904000135
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- Article
MOŻLIWOŚCI ZWIĘKSZANIA ZAWARTOŚCI WAPNIA W SERACH TWAROGOWYCH W ŚWIETLE DOTYCHCZASOWYCH BADAŃ.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2012, v. 4, n. 7, p. 83
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- Article
PACIFIC NORTHWEST CHEESE: A HISTORY.
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- 2015
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- Book Review
The problem of milk in the nineteenth-century Ontario cheese industry: an envirotechnical approach to business history.
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- Business History, 2017, v. 59, n. 7, p. 1081, doi. 10.1080/00076791.2016.1173031
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- Article
Quais são as indicações geográficas brasileiras?
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- RBPG. Revista Brasileira de Pós-Graduação, 2013, v. 10, n. 20, p. 314
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- Article
Carrier replica carved in Cheddar Cheese.
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- Advanced Materials & Processes, 2004, v. 162, n. 10, p. 8
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- Article
Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 94
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- Article
Utjecaj peptida i aminokiselina na formiranje arome sira.
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- Dairy / Mljekarstvo, 2010, v. 60, n. 4, p. 219
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- Article
Proizvodnja i kemijski sastav Istarske i Paške skute.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 4, p. 326
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- Article
Aflatoxin M<sub>1</sub> in the intermediate dairy products from Manchego cheese production: distribution and stability.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 4, p. 283
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- Article
Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 2, p. 168
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Sensory quality evaluation of whey-based beverages.
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- Dairy / Mljekarstvo, 2010, v. 60, n. 4, p. 280
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- Article
An overview of researches on cheeses ripening in animal skin.
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- Dairy / Mljekarstvo, 2010, v. 60, n. 3, p. 149
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- Article
The long-term survival of Propionibacterium freudenreichii in a context of nutrient shortage.
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- Journal of Applied Microbiology, 2016, v. 120, n. 2, p. 432, doi. 10.1111/jam.13000
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- Article
Improvement of acetate production from lactose by growing Clostridium thermolacticum in mixed batch culture.
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- Journal of Applied Microbiology, 2003, v. 95, n. 4, p. 824, doi. 10.1046/j.1365-2672.2003.02060.x
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- Article
Production of lysozyme-enriched biomass from cheese industry by-products.
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- Journal of Applied Microbiology, 1999, v. 86, n. 2, p. 182, doi. 10.1046/j.1365-2672.1999.00654.x
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- Article
A New Method for Growth Factor Enrichment from Dairy Products by Electrodialysis with Filtration Membranes: The Major Impact of Raw Product Pretreatment.
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- International Journal of Molecular Sciences, 2024, v. 25, n. 13, p. 7211, doi. 10.3390/ijms25137211
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- Article
Las Pequeñas y Medianas Empresas Agroalimentarias en Venezuela y el Desarrollo Sustentable: Enfoque basado en los Principios de Manufactura Esbelta.
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- Información Tecnológica, 2011, v. 22, n. 5, p. 39, doi. 10.4067/S0718-07642011000500006
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- Article
Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening.
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- Acta Veterinaria Brno, 2011, v. 80, n. 3, p. 293, doi. 10.2754/avb201180030293
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- Article
Performance and Microbial Diversity of Aerated Trickling Biofilter Used for Treating Cheese Industry Wastewater.
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- Applied Biochemistry & Biotechnology, 2013, v. 170, n. 1, p. 149, doi. 10.1007/s12010-013-0148-8
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- Article
Enhanced β-Galactosidase Production from Whey Powder by a Mutant of the Psychrotolerant Yeast Guehomyces pullulans 17 -1 for Hydrolysis of Lactose.
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- Applied Biochemistry & Biotechnology, 2012, v. 166, n. 3, p. 599, doi. 10.1007/s12010-011-9451-4
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- Article
Exploring Applications of Procerain B, a Novel Protease from Calotropis procera, and Characterization by N-Terminal Sequencing as well as Peptide Mass Fingerprinting.
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- Applied Biochemistry & Biotechnology, 2011, v. 164, n. 5, p. 573, doi. 10.1007/s12010-011-9158-6
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- Article
Embedding Local Places in Global Spaces: Geographical Indications as a Territorial Development Strategy.
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- Rural Sociology, 2010, v. 75, n. 2, p. 209, doi. 10.1111/j.1549-0831.2009.00007.x
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- Article
Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem.
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- Applied Microbiology & Biotechnology, 2006, v. 73, n. 2, p. 434, doi. 10.1007/s00253-006-0461-z
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- Article
DEVELOPING SOFT CHEESE INDUSTRY SUPPORTED WITH MEDICINAL HERBS AS FUNCTIONAL FOOD.
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- Iraq Journal of Market Research & Consumer Protection / Al-Mağallaẗ al-ʿIrāqiyyaẗ li-Buḥūṯ al-Sūq wa-Ḥimāyaẗ al-Mustahlik, 2021, v. 13, n. 1, p. 1, doi. 10.28936/jmracpc13.1.2021.(1)
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CHEESE.
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- Journal of Education, 1924, v. 100, n. 11, p. 292
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- Article
Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria.
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- Foods, 2025, v. 14, n. 2, p. 231, doi. 10.3390/foods14020231
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- Article
De Caeskopers. Een Zaanse koopmansfamilie in de Gouden Eeuw.
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- 2012
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- Book Review
The effects of environmental factors on planktonic growth and biofilm formation of Serratia odorifera and Serratia marcescens isolated from traditionally made cheese.
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- Acta Alimentaria, 2018, v. 47, n. 3, p. 370, doi. 10.1556/066.2018.47.3.13
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- Article
Antistaphylococcal potential and application of autochthonous enterococci and lactobacilli in pilot cheese production.
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- Acta Alimentaria, 2018, v. 47, n. 3, p. 359, doi. 10.1556/066.2018.47.3.12
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- Article
Quality labels and firm survival: some first empirical evidence.
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- European Review of Agricultural Economics, 2013, v. 40, n. 3, p. 413, doi. 10.1093/erae/jbs034
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- Article
Estimating Market Power by Retailers in a Dynamic Framework: the Italian PDO Cheese Market.
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- Journal of Agricultural Economics, 2013, v. 64, n. 1, p. 33, doi. 10.1111/j.1477-9552.2012.00368.x
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- Article
Determinants of Adoption of Protected Designation of Origin Label: Evidence from the French Brie Cheese Industry.
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- Journal of Agricultural Economics, 2010, v. 61, n. 2, p. 225, doi. 10.1111/j.1477-9552.2009.00234.x
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- Article
CHANGING PATTERNS OF CHEESE MANUFACTURING IN AMERICA'S DAIRYLAND.
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- 2012
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- Essay
An Environmentally Sustainable Approach for Raw Whey Treatment through Sequential Cultivation of Macrophytes and Microalgae.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 18, p. 8139, doi. 10.3390/app14188139
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- Article
Türkiye'de Ticari Ölçekte Üretilen Bazı Küflü Peynirlerin Kalite Özelliklerinin Belirlenmesi.
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- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 55
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- Article
Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs.
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- International Journal of Dairy Technology, 2019, v. 72, n. 1, p. 82, doi. 10.1111/1471-0307.12562
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- Article
The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 709, doi. 10.1111/1471-0307.12522
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- Article
Applications of nanoliposomes in cheese technology.
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- International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 11, doi. 10.1111/1471-0307.12174
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- Article
Impact of polylactic acid packaging on the organoleptic and physicochemical properties of tvarog during storage.
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- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 569, doi. 10.1111/j.1471-0307.2011.00700.x
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- Article
The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese.
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- International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 569, doi. 10.1111/j.1471-0307.2010.00610.x
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- Article
Queso Chihuahua: manufacturing procedures, composition, protein profiles, and microbiology.
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- International Journal of Dairy Technology, 2008, v. 61, n. 1, p. 62, doi. 10.1111/j.1471-0307.2008.00359.x
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- Article
SYMPOSIUM CONTRIBUTION Cheese technology.
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- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 91, doi. 10.1111/j.1471-0307.2004.00146.x
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- Article
Market segmentation of cheese consumers: an approach using consumer's attitudes, purchase behaviour and sociodemographic variables.
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- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 149, doi. 10.1046/j.1471-0307.2003.00092.x
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- Article