Поисковый запрос: (<.>S=БЕЛЫЙ СОЛЕНЫЙ СЫР<.>) |
Общее количество найденных документов : 11
Показаны документы с 1 по 11
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1.
| Yilmaztekin Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese // Int. J. Food Sci. and Nutr., 2004. Vol. 55, N 1.-С.53-60
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2.
| Герчев Г. Качество на бяло саламурено сирене от козе мляко // J. Mount. Agr. Balkans, 2004. Vol. 7, N 6.-С.650-660
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3.
| Герчев Г. Качество на бяло саламурено сирене от козе мляко // J. Mount. Agr. Balkans, 2004. Vol. 7, N 6.-С.650-660
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4.
| Tuncturk Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheese // Arch. Lebensmittelhyg., 2008. Vol. 59, N 1-2.-С.27-33
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5.
| Effect of Zataria multiflora Boiss. esential oil and starter culture on Staphylococcus aureus and Listeria monocytogenes during the manufacture, ripening, and storage of white brinded cheese // Milchwissenschaft, 2009. Vol. 64, N 4.-С.438-442
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6.
| Effect of Zataria multiflora Boiss. esential oil and starter culture on Staphylococcus aureus and Listeria monocytogenes during the manufacture, ripening, and storage of white brinded cheese // Milchwissenschaft, 2009. Vol. 64, N 4.-С.438-442
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7.
| Arslan The effect of fat replacers on chemical and textural properties of white brined cheese // Milchwissenschaft, 2010. Vol. 65, N 3.-С.277-280
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8.
| The effect of pasteurisation temperature of the CLA content and fatty acid composition of white pickled cheese // Int. J. Dairy Technol., 2011. Vol. 64, N 4.-С.509-516
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9.
| Dertli The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese // Int. J. Dairy Technol., 2012. Vol. 65, N 3.-С.387-392
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10.
| Dertli The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese // Int. J. Dairy Technol., 2012. Vol. 65, N 3.-С.387-392
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11.
| Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adijunct culture and ripening temperaturel // J. Dairy Res., 2014. Vol. 81, N 4.-С.394-402
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