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1.
Invited review: Hygienic quality, composition, and technological performance of raw milk obtained by robotic milking of cows.
J Dairy Sci
; 102(9): 7640-7654, 2019 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-31255272
2.
Effect of temperature on the microstructure of fat globules and the immunoglobulin-mediated interactions between fat and bacteria in natural raw milk creaming.
J Dairy Sci
; 101(4): 2984-2997, 2018 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-29398025
3.
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses.
Food Microbiol
; 57: 16-22, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-27052697
4.
New insight on crystal and spot development in hard and extra-hard cheeses: Association of spots with incomplete aggregation of curd granules.
J Dairy Sci
; 99(8): 6144-6156, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-27236764
5.
Mechanisms of Clostridium tyrobutyricum removal through natural creaming of milk: A microscopy study.
J Dairy Sci
; 98(8): 5164-72, 2015 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-26051312
6.
A fluorescence in situ staining method for investigating spores and vegetative cells of Clostridia by confocal laser scanning microscopy and structured illuminated microscopy.
Micron
; 110: 1-9, 2018 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-29689432
7.
Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk.
Food Res Int
; 107: 477-485, 2018 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-29580509
8.
Impact assessment of traditional food manufacturing: The case of Grana Padano cheese.
Sci Total Environ
; 626: 1200-1209, 2018 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29898527
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