Geographical Indication Re-signifying Artisanal Production of Curd Cheese in Northeastern Brazil.
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- RAC: Revista de Administração Contemporânea, 2016, v. 20, n. 6, p. 715, doi. 10.1590/1982-7849rac2016150315
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- Article
Works matching DE "CURD cheese"
Results: 12
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Federal Court of Appeal Endorses Its Practice Regarding Health Claims.
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- European Food & Feed Law Review, 2015, v. 10, n. 2, p. 123
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- Article
3
Methicillin-resistant Staphylococcus spp. isolated from curd cheese "requeijão" and "especialidade láctea type requeijão" sold in Brazil.
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- Ciência Rural, 2017, v. 47, n. 7, p. 1, doi. 10.1590/0103-8478cr20170008
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- Article
4
INFLUENCE OF CHITOSAN ON MICROBIOLOGICAL DATA AND QUALITY CHARACTERISTICS OF SPREADABLE CURD CHEESE AND MAYONNAISE.
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- Veterinarija ir Zootechnika, 2015, v. 69, n. 91, p. 38
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- Article
5
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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6
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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- Article
7
Staphylococcus aureus and Escherichia coli in Curd Cheese Sold in the Northeastern Region of South America.
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- International Journal of Microbiology, 2017, p. 1, doi. 10.1155/2017/8173741
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- Article
8
Discriminant Analysis of Olomouc Curd Cheese by Fourier Transform Near Infrared Spectroscopy.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 31, doi. 10.17221/525/2012-cjfs
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9
Bacterial contamination in curd cheese sold in the northeastern region of South America.
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- Revista Brasileira de Higiene e Sanidade Animal, 2017, v. 11, n. 3, p. 244, doi. 10.5935/1981-2965.20170025
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- Article
10
Effect of Nitrogen and Boron Fertilization on Yield and Quality of Broccoli.
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- Journal of Plant Production, 2016, v. 7, n. 12, p. 1395, doi. 10.21608/jpp.2016.47068
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- Article
11
INFLUENCE OF FLAVORS AND STABILIZERS USED ON THE PREFERENCES AND PROPERTIES OF AERATED TVAROG CURD CHEESE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 4, p. 335, doi. 10.17306/J.AFS.2018.0591
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- Article
12
YIELD OF ACID CURD CHEESE PRODUCED FROM COW'S MILK FROM DIFFERENT LACTATION PERIODS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 149, doi. 10.17306/J.AFS.2017.0468
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- Article