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1.
Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese.
J Dairy Sci
; 102(1): 1-13, 2019 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-30527984
2.
Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese.
J Dairy Sci
; 99(9): 6927-6936, 2016 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-27344382
3.
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.
Int J Food Sci Nutr
; 67(4): 412-21, 2016 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-27050124
4.
Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.
Food Microbiol
; 30(1): 74-82, 2012 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22265286
5.
Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses.
Microorganisms
; 9(5)2021 May 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-34069983
6.
Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
Int J Food Microbiol
; 126(1-2): 227-34, 2008 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-18573561
7.
Investigation of the physicochemical and sensory homogeneity of traditional French dry sausages.
Meat Sci
; 75(3): 359-70, 2007 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063791
8.
Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters.
Food Sci Technol Int
; 22(5): 377-88, 2016 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-26347188
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