Physico-chemical and rheological properties of full fat and low fat edam cheeses.
- Published in:
- European Food Research & Technology, 2003, v. 217, n. 4, p. 281
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- Publication type:
- Article
Works matching DE "EDAM cheese"
Results: 7
1
2
Influence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese.
- Published in:
- Food Technology & Biotechnology, 2014, v. 52, n. 4, p. 439, doi. 10.17113/ftb.52.04.14.3659
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- Article
3
The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese.
- Published in:
- Journal of Texture Studies, 2013, v. 44, n. 3, p. 187, doi. 10.1111/jtxs.12010
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- Article
4
Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy.
- Published in:
- Acta Veterinaria Brno, 2013, v. 82, n. 2, p. 191, doi. 10.2754/avb201382020191
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- Article
5
Functional attributes of native and thermized sour and sweet whey.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 135, doi. 10.1111/j.1471-0307.2007.00316.x
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- Article
6
Effect of Modified Whey Proteins on Texture and Sensory Quality of Processed Cheese.
- Published in:
- Czech Journal of Food Sciences, 2013, v. 31, n. 6, p. 553, doi. 10.17221/522/2012-cjfs
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- Article
7
Chemometric study of the contents of minerals and risk elements in some European hard cheeses.
- Published in:
- Journal of Food & Nutrition Research, 2008, v. 47, n. 2, p. 68
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- Publication type:
- Article