Works matching DE "COMPOSITION of cheese"
Results: 92
AUGALINIŲ RIEBALŲ PRIEDO IR LAIKYMO TRUKMES ĮTAKA LIETUVOS ĮMONĖSE GAMINAMŲ FERMENTINIO SŪRIO PRODUKTŲ KOKYBEI.
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- Veterinarija ir Zootechnika, 2012, v. 58, n. 80, p. 47
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Dietary supplementation of dairy cows with a docosahexaenoic acid-rich thraustochytrid, Aurantiochytrium limacinum: effects on milk quality, fatty acid composition and cheese making properties.
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- Journal of Animal & Feed Sciences, 2019, v. 28, n. 1, p. 3, doi. 10.22358/jafs/105105/2019
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Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation.
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- Journal of Animal & Feed Sciences, 2018, v. 27, n. 4, p. 361, doi. 10.22358/jafs/99600/2018
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Fatty Acid Profiles of Cow's Milk and Cheese as Affected by Mountain Pasture Type and Concentrate Supplementation.
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- Animals (2076-2615), 2019, v. 9, n. 2, p. 68, doi. 10.3390/ani9020068
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CURD CHEESE STORAGED IN MODIFIED PACKAGING WITH EXTRACT OF GARLIC AND THYME: VARIATION OF SOME PHYSICO-CHEMICAL PARAMETERS.
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- Carpathian Journal of Food Science & Technology, 2012, v. 4, n. 2, p. 1
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Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry.
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- Rapid Communications in Mass Spectrometry: RCM, 2015, v. 29, n. 1, p. 81, doi. 10.1002/rcm.7089
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From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS).
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- Genetics Selection Evolution, 2016, v. 48, p. 1, doi. 10.1186/s12711-016-0263-4
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COMPARATIVE STUDY OF THE MAXIMUM INCORPORATION OF ESSENTIAL FATTY ACIDS IN THE MANUFACTURE OF THE SANA VERSUS THE SPUN PASTE CHEESE.
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- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2017, v. 16, n. Part B, p. 101
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Acceleration of Ras Cheese Enzymes as Induced by Different Fruit Extract.
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- Assiut Journal of Agricultural Sciences, 2015, v. 46, n. 2, p. 16, doi. 10.21608/ajas.2015.555
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Isolation and Identification of Polar Lipids in Some Kind of Cheeses Using HPLC-ELSD.
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- Assiut Journal of Agricultural Sciences, 2015, v. 46, n. 2, p. 30, doi. 10.21608/ajas.2015.556
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Physicochemical and Organoleptic Properties of Lighvan Cheese Fortified with Protulaca Oleracea Seed Oil.
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- Journal of Chemical Health Risks, 2015, v. 5, n. 1, p. 21
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NUTRITIONAL EVALUATION OF DIFFERENT CHEDDAR CHEESE VARIETIES MADE FROM BUFFALO AND COW MILK.
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- Pakistan Journal of Science, 2015, v. 67, n. 3, p. 230
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The Quality Analysis of Cheese with Mould inside Dough.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2013, v. 46, n. 1, p. 358
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The Volatile Compounds, Free Fatty Acid Composition and Microbiological Properties of Sepet Cheese Packaged with Different Modified Atmosphere Conditions.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2017, v. 23, n. 1, p. 123, doi. 10.9775/kvfd.2016.15992
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Changes of Volatile Compounds of Herby Cheese During the Storage Period.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2013, v. 19, n. 3, p. 535, doi. 10.9775/kvfd.2012.7509
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PHYSICOCHEMICAL, MECHANICAL AND SENSORY PROPERTIES OF LONG-RIPENED POLISH AND ITALIAN CHEESES AND THEIR CONTENT OF SELECTED MINERALS.
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- Journal of Elementology, 2018, v. 23, n. 3, p. 985, doi. 10.5601/jelem.2017.22.4.1452
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THE CONTENT OF LEAD AND CADMIUM IN FRUIT-FLAVOURED YOGHURTS AND CREAM CHEESES.
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- Journal of Elementology, 2017, v. 22, n. 4, p. 1333, doi. 10.5601/jelem.2017.22.1.1383
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Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog kiselinskog sira.
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- Journal of Central European Agriculture, 2018, v. 19, n. 4, p. 810, doi. 10.5513/JCEA01/19.4.2202
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Proteolysis of Livanjski cheese during ripening.
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- Journal of Central European Agriculture, 2016, v. 17, n. 4, p. 1320, doi. 10.5513/JCEA01/17.4.1852
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DEVELOPMENT AND CHARACTERIZATION OF A EWE’S CREAMY CHEESE WITH AROMATIC PLANTS.
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- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 152
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CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME DIFFERENT SOFT CHEESE.
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- Assiut Veterinary Medical Journal, 2017, v. 63, n. 154, p. 10, doi. 10.21608/avmj.2017.184228
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MICROBIOLOGICAL EVALUATION OF MOZZARELLA CHEESE.
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- Assiut Veterinary Medical Journal, 2015, v. 61, n. 144, p. 151, doi. 10.21608/avmj.2015.170032
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DETECCIÓN DE Listeria spp Y Salmonella spp EN QUESO Y SU RELACION CON LAS CARACTERÍSTICAS FISICOQUIMICAS.
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- Revista Politécnica, 2016, v. 12, n. 23, p. 91
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PRODUCTION, COMPOSITION AND CHARACTERISTICS OF ORGANIC HARD CHEESE.
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- Biotechnology in Animal Husbandry, 2016, v. 32, n. 4, p. 393, doi. 10.2298/BAH1604393P
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CORRELATION BETWEEN PROTEIN TO FAT RATIO OF MILK AND CHEMICAL PARAMETERS AND THE YIELD OF SEMI-HARD CHEESE.
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- Biotechnology in Animal Husbandry, 2013, v. 29, n. 1, p. 145, doi. 10.2298/BAH1301145B
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Characterization of Free Fatty Acids Contents of Sudanese White Cheese during Storage.
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- Journal of Advanced Scientific Research, 2013, v. 4, n. 1, p. 22
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Variation of the fatty acids in buffalo milk and cheese.
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- Animal Biology & Animal Husbandry, 2013, v. 5, n. 2, p. 183
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Effects of different types of dried fruit on sensory and texture properties of white cheese.
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- Turkish Journal of Food & Agriculture Sciences, 2024, v. 6, n. 1, p. 38, doi. 10.53663/turjfas.1428521
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PHYSICOCHEMICAL QUALITY AND FATTY ACID PROFILE OF TRADITIONAL COLOMBIA (COSTEÑO CHEESE) CHEESSE ADDED WITH LACTIC AND MICROBIONIC RENNET.
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- @limentech: Ciencia y Tecnología Alimentaria, 2023, v. 21, n. 1, p. 5
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Isolation of Low-Molecular-Weight Taste Peptides from Vacherin Mont ?Or Cheese.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 943, doi. 10.1111/j.1365-2621.1991.tb14611.x
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The Traceability Study in the Process of Manufacturing the Cheese With Romano Hard Paste.
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- Management of Sustainable Development, 2014, v. 6, n. 2, p. 75, doi. 10.1515/msd-2015-0011
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Changes of Texture, Microstructure and Free Fatty Acid Contents of Lighvan Cheese during Accelerated Ripening with Lipase.
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- Journal of Agricultural Science & Technology, 2014, v. 16, n. 1, p. 113
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Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model.
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- World Journal of Microbiology & Biotechnology, 2013, v. 29, n. 1, p. 127, doi. 10.1007/s11274-012-1165-4
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MINERAL COMPOSITION OF HERBY CHEESE PRODUCED FROM RAW AND PASTEURIZED MILK.
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- Applied Ecology & Environmental Research, 2019, v. 17, n. 3, p. 7189, doi. 10.15666/aeer/1703_71897201
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Requeijão com teor reduzido de cloreto de sódio: caracterização físico-química e sensorial entre adolescentes.
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- Ambiência, 2018, v. 14, n. 3, p. 662, doi. 10.5935/ambiencia.2018.03.16
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Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 717, doi. 10.1111/1471-0307.12519
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Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 699, doi. 10.1111/1471-0307.12506
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Development and application of a new multiplex real‐time PCR assay for simultaneous identification of Brucella melitensis, Cronobacter sakazakii and Listeria monocytogenes in raw milk and cheese.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 629, doi. 10.1111/1471-0307.12500
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Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 820, doi. 10.1111/1471-0307.12499
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Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk.
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- International Journal of Dairy Technology, 2018, v. 71, p. 81, doi. 10.1111/1471-0307.12423
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Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 506, doi. 10.1111/1471-0307.12403
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Reduction in sodium content of fresh, semihard Tzfat cheese using salt replacer mixtures: taste, texture and shelf life evaluation.
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- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 354, doi. 10.1111/1471-0307.12369
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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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Systematic approach to study temperature and time effects on yield of pasta filata cheese.
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- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 184, doi. 10.1111/1471-0307.12248
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A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey.
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- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 209, doi. 10.1111/1471-0307.12237
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Volatile compounds in pressed ewes' milk cheese with saffron spice ( Crocus sativus L.).
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 399, doi. 10.1111/1471-0307.12193
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The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 409, doi. 10.1111/1471-0307.12198
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Role of salt in Iranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening.
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- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 359, doi. 10.1111/1471-0307.12051
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The impact of some parameters on volatile compounds in hard type cheeses.
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- Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 74, doi. 10.17508/CJFST.2016.8.2.06
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Feeling the Effects of a Competitor’s Product Recall: Lessons Learned by Quebec SMEs in the Cheese Sector.
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- Journal of International Food & Agribusiness Marketing, 2015, v. 27, n. 1, p. 1, doi. 10.1080/08974438.2012.755722
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