Works matching Cheese varieties


Results: 774
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    Divle Tulum Cheese.

    Published in:
    Van Veterinary Journal, 2018, v. 29, n. 2, p. 119
    By:
    • İŞLEYİCİ, Özgür;
    • SANCAK, Yakup Can;
    • TUNCAY, Rabia Mehtap
    Publication type:
    Article
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    The protective effect of cheese consumption at 18 months on allergic diseases in the first 6 years.

    Published in:
    Allergy, 2019, v. 74, n. 4, p. 788, doi. 10.1111/all.13650
    By:
    • Nicklaus, Sophie;
    • Divaret‐Chauveau, Amandine;
    • Chardon, Marie‐Laure;
    • Roduit, Caroline;
    • Kaulek, Vincent;
    • Ksiazek, Eléa;
    • Dalphin, Marie‐Laure;
    • Karvonen, Anne M.;
    • Kirjavainen, Pirkka;
    • Pekkanen, Juha;
    • Lauener, Roger;
    • Schmausser‐Hechfellner, Elisabeth;
    • Renz, Harald;
    • Braun‐Fahrländer, Charlotte;
    • Riedler, Josef;
    • Vuitton, Dominique A.;
    • Mutius, Erika Von;
    • Dalphin, Jean‐Charles
    Publication type:
    Article
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    Acceptability of cream cheese.

    Published in:
    Journal of Animal Science, 2006, v. 84, p. 315
    By:
    • Almena, M.;
    • Losambe, N.;
    • Kindstedt, P. S.
    Publication type:
    Article
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    Diversity of traditional Caciocavallo cheeses produced in Italy.

    Published in:
    International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 234, doi. 10.1111/1471-0307.12640
    By:
    • Uzun, Pinar;
    • Serrapica, Francesco;
    • Masucci, Felicia;
    • Assunta, Barone Carmela Maria;
    • Yildiz, Hilal;
    • Grasso, Fernando;
    • Di Francia, Antonio
    Publication type:
    Article
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    Recent advances in milk clotting enzymes.

    Published in:
    International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 14, doi. 10.1111/j.1471-0307.2010.00633.x
    By:
    • JACOB, MANDY;
    • JAROS, DORIS;
    • ROHM, HARALD
    Publication type:
    Article
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    Production of Buffalo Cheese Variety with Activated Charcoal.

    Published in:
    Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2025, v. 82, n. 1, p. 39, doi. 10.15835/buasvmcn-asb:2025.0009
    By:
    • IHUȚ, Andrada;
    • OROS, Simona;
    • PAȘCALĂU, Simona;
    • OPRESCU, Cosmin;
    • RĂDUCU, Eugen;
    • MUNTEANU, Camelia;
    • RĂDUCU, Camelia
    Publication type:
    Article
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    Quantification of Amadori products in cheese.

    Published in:
    European Food Research & Technology, 2011, v. 233, n. 2, p. 243, doi. 10.1007/s00217-011-1509-6
    By:
    • Schwietzke, Uta;
    • Malinowski, Jessica;
    • Zerge, Katja;
    • Henle, Thomas
    Publication type:
    Article
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    Sources of Umami Taste in Cheddar and Swiss Cheeses.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 6, p. S360, doi. 10.1111/j.1750-3841.2007.00402.x
    By:
    • Drake, S. L.;
    • Whetstine, M. E. Carunchia;
    • Drake, M. A.;
    • Courtney, P.;
    • Fligner, K.;
    • Jenkins, J.;
    • Pruitt, C.
    Publication type:
    Article
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