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Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes.
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- Foods, 2023, v. 12, n. 3, p. 468, doi. 10.3390/foods12030468
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- Article
Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers.
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- Foods, 2022, v. 11, n. 9, p. 1262, doi. 10.3390/foods11091262
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- Article
Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?
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- International Journal of Food Science & Technology, 2017, v. 52, n. 9, p. 1959, doi. 10.1111/ijfs.13466
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- Article
How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?
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- International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 548, doi. 10.1111/1471-0307.13067
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- Article
Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply questions.
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- Journal of Sensory Studies, 2021, v. 36, n. 6, p. 1, doi. 10.1111/joss.12698
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- Article
Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese.
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- Journal of Sensory Studies, 2019, v. 34, n. 5, p. N.PAG, doi. 10.1111/joss.12509
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- Article
Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters.
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- Food Science & Technology International, 2016, v. 22, n. 5, p. 377, doi. 10.1177/1082013215605201
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- Article
Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade.
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- Food & Bioprocess Technology, 2021, v. 14, n. 5, p. 781, doi. 10.1007/s11947-021-02607-0
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- Article