Works matching DE "MANCHEGO cheese"
Results: 11
Aflatoxin M<sub>1</sub> in the intermediate dairy products from Manchego cheese production: distribution and stability.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 4, p. 283
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Heat Pump Drying Kinetics of Spanish Cheese.
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- International Journal of Food Engineering, 2008, v. 4, n. 6, p. 1, doi. 10.2202/1556-3758.1481
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- Article
Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 485, doi. 10.1007/s00217-013-2127-2
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Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 323
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Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese.
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- European Food Research & Technology, 2008, v. 227, n. 1, p. 181
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Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese.
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- Journal of Applied Microbiology, 2009, v. 107, n. 5, p. 1505, doi. 10.1111/j.1365-2672.2009.04334.x
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THE EFFECT OF MESOPHILIC STARTER CULTURE COMPOSITION ON THE VOLATILE COMPOUNDS OF RAW EWE MILK CHEESE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 63
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Effect of the Salting Process on the Mass Transfer Kinetics of Manchego-type Cheese.
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- International Journal of Food Properties, 2009, v. 12, n. 4, p. 791, doi. 10.1080/10942910802072983
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Effect of a powdered vegetable coagulant from cardoon Cynara cardunculus in the accelerated ripening of Manchego cheese.
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- International Journal of Food Science & Technology, 2007, v. 42, n. 5, p. 556, doi. 10.1111/j.1365-2621.2006.01271.x
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PCR detection of the structural genes of nisin Z and lacticin 481 in Lactococcus lactis subsp. lactis INIA 415, a strain isolated from raw milk Manchego cheese.
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- Biotechnology Letters, 2001, v. 23, n. 2, p. 85, doi. 10.1023/A:1010316514641
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RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL MEASUREMENTS OF TEXTURE FOR ARTISANAL AND INDUSTRIAL MANCHEGO CHEESES.
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- Journal of Sensory Studies, 2007, v. 22, n. 4, p. 462, doi. 10.1111/j.1745-459X.2007.00120.x
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