Works about CHEESE industry

Results: 220
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    Incorporation of Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium lactis in Prato cheese: characterization, in vitro resistance to the gastrointestinal tract and sensory evaluation.

    Published in:
    Journal of Food Measurement & Characterization, 2025, v. 19, n. 7, p. 4880, doi. 10.1007/s11694-025-03299-2
    By:
    • Calsavara, Juscinele Francisca Vieira;
    • Rodrigues, Camila Horta Gaudereto;
    • de Almeida Costa, Nataly;
    • de Castro Leite Júnior, Bruno Ricardo;
    • de Oliveira Martins, Fabiana;
    • de Oliveira Martins, Aurélia Dornelas;
    • de Carvalho, Antônio Fernandes;
    • da Silva, Roselir Ribeiro;
    • Martins, Eliane Maurício Furtado;
    • Martins, Maurilio Lopes
    Publication type:
    Article
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    Applications of nanoliposomes in cheese technology.

    Published in:
    International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 11, doi. 10.1111/1471-0307.12174
    By:
    • Mohammadi, Reza;
    • Mahmoudzade, Maryam;
    • Atefi, Mohsen;
    • Khosravi‐Darani, Kianoush;
    • Mozafari, M R
    Publication type:
    Article
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    De caseo faciendo.

    Published in:
    Prilozi Instituta za Arheologiju u Zagrebu, 2010, v. 27, n. 1, p. 171
    By:
    • ROGULJIĆ, IVANA OŽANIĆ
    Publication type:
    Article
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