Camembert cheese water loss through absorbent packaging.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 986, doi. 10.1111/j.1365-2621.1994.tb08173.x
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- Article
Works matching DE "CAMEMBERT cheese"
Results: 20
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Sodium chloride and magnesium chloride affected by ripening of camembert cheese.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1303, doi. 10.1111/j.1365-2621.1993.tb06171.x
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- Article
3
Finite Element Modeling for Spatial Moisture Content Distribution during Ripening of Camembert Cheese.
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- International Journal of Food Engineering, 2007, v. 3, n. 2, p. 1, doi. 10.2202/1556-3758.1218
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4
IDG-FEM Models for Survival and Growth of L. monocytogenes in Camembert Cheese.
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- International Journal of Food Engineering, 2007, v. 3, n. 2, p. 1, doi. 10.2202/1556-3758.1082
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- Article
5
Growth kinetics of Staphylococcus aureus on Brie and Camembert cheeses.
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- Journal of Dairy Research, 2014, v. 81, n. 2, p. 252, doi. 10.1017/S0022029914000144
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6
Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds.
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- Journal of Dairy Research, 2004, v. 71, n. 3, p. 355, doi. 10.1017/s0022029904000202
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7
Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert-type cheeses from raw goats’ milk.
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- Journal of Applied Microbiology, 1998, v. 85, n. 3, p. 537, doi. 10.1046/j.1365-2672.1998.853531.x
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8
SPATIAL DISTRIBUTION OF POPULATION OF LISTERIA MONOCYTOGENES DURING MANUFACTURING AND RIPENING OF CAMEMBERT CHEESE.
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- Journal of Food Safety, 2007, v. 27, n. 1, p. 43, doi. 10.1111/j.1745-4565.2007.00059.x
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9
Evaluation of Listeria innocua as a suitable indicator for replacing Listeria monocytogenes during ripening of Camembert cheese.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 1, p. 29, doi. 10.1111/j.1365-2621.2007.01629.x
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- Article
10
Determination of Radiation Induced Hydrocarbons in Irradiated Camembert and Processed Cheese by GC-MS.
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- Analytical Letters, 2014, v. 47, n. 1, p. 34, doi. 10.1080/00032719.2013.831430
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11
Honor Birthplace of Camembert Cheeses.
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- Journal of Education, 1925, v. 102, n. 14, p. 384
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- Article
12
MICROBIOLOGICAL, PHYSICOCHEMICAL, AND BIOCHEMICAL CHANGES DURING RIPENING OF CAMEMBERT CHEESE MADE OF PASTEURIZED COW'S MILK.
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- International Journal of Food Properties, 2002, v. 5, n. 3, p. 483, doi. 10.1081/JFP-120015486
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13
Maltaricin CPN, a new class IIa bacteriocin produced by Carnobacterium maltaromaticum CPN isolated from mould-ripened cheese.
- Published in:
- Journal of Applied Microbiology, 2016, v. 121, n. 5, p. 1268, doi. 10.1111/jam.13248
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- Article
14
Enhancement of ester formation in Camembert cheese by addition of ethanol.
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- International Journal of Dairy Technology, 2017, v. 70, n. 2, p. 220, doi. 10.1111/1471-0307.12330
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15
Properties of cholesterol-reduced Camembert cheese made by crosslinked β-cyclodextrin.
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- International Journal of Dairy Technology, 2008, v. 61, n. 4, p. 364, doi. 10.1111/j.1471-0307.2008.00429.x
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16
Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant.
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- International Journal of Dairy Technology, 2005, v. 58, n. 1, p. 13, doi. 10.1111/j.1471-0307.2005.00166.x
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17
Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese.
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- International Journal of Microbiology, 2009, p. 1, doi. 10.1155/2009/653481
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18
The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese.
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- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2548, doi. 10.1007/s11947-011-0589-4
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19
Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods.
- Published in:
- PLoS ONE, 2014, v. 9, n. 10, p. 1, doi. 10.1371/journal.pone.0111648
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20
Assessing consumer response to Protected Designation of Origin labelling: a mixed multinomial logit approach.
- Published in:
- European Review of Agricultural Economics, 2001, v. 28, n. 4, p. 433, doi. 10.1093/erae/28.4.433
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- Article