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Общее количество найденных документов : 23
Показаны документы с 1 по 20
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1.
| High pressure treatment of milk and effects on microbiological and sensory quality of cheddar cheese // J. Food Sci., 1997. Vol. 62, N 4.-С.843
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2.
| High pressure treatment of milk and effects on microbiological and sensory quality of cheddar cheese // J. Food Sci., 1997. Vol. 62, N 4.-С.843
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3.
| Buyong Use of a genetically enhancel, pediocing starter culture, lactococcus lactis subsp, lactis MM217, to control Listeria monocytogenes in cheddar cheese // Appl. and Environ. Microbiol., 1998. Vol. 64, N 12.-С.4842-4845
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4.
| Chin H.W. Monitoring proteolysis during cheddar cheese ripening using two-dimensional gel electrophoresis // J. Food Sci., 1998. Vol. 63, N 3.-С.423-428
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5.
| Buyong Use of a genetically enhancel, pediocing starter culture, lactococcus lactis subsp, lactis MM217, to control Listeria monocytogenes in cheddar cheese // Appl. and Environ. Microbiol., 1998. Vol. 64, N 12.-С.4842-4845
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6.
| Savant Vivek D. Chitosan-based coagulating agents for treatment of cheddar cheese whey // Biotechnol. Progr., 2000. Vol. 16, N 6.-С.1091-1097
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7.
| Kilcawley K.N. A survey of lipolytic and glycolytic end-products in commercial cheddar enzyme-modified cheese // J. Dairy Sci., 2001. Vol. 84, N 1.-С.66-73
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8.
| Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese // Int. Dairy J., 2002. Vol. 12, N 10.-С.841-852
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| Godward G. Viability and survival of free and encapsulated probiotic bacteria in Cheddar cheese // Milchwissenschaft, 2003. Vol. 58, N 11-12.-С.624-627
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| Godward G. Viability and survival of free and encapsulated probiotic bacteria in Cheddar cheese // Milchwissenschaft, 2003. Vol. 58, N 11-12.-С.624-627
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11.
| Bhowmik T. Protease and peptidase activity of Micrococcus species // J. Dairy Sci., 1988. Vol. 71, N 9.-С.2358-2365
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12.
| Tye T.M. Effects of bacterial protease on the quality of Cheddar cheese // Can. Inst. Food Sci. and Technol. J., 1988. Vol. 21, N 4.-С.373-377
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13.
| Creamer L. Some differences between Cheddar cheeses made using calf rennet and a microbial coagulant (Rennilase 46L) // N. Z. J. Dairy Sci. and Technol., 1988. Vol. 23, N 3.-С.185-154
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14.
| Litopoulou-Tzanetaki Detection of pediococci and other nonstarter organisms in American Cheddar cheese // J. Dairy Sci., 1989. Vol. 72, N 4.-С.854-858
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15.
| Kamaly K.M. Characteristics of Cheddar scheese made with mutant strains of lactic streptococci as adjunct sources of enzymes // Milchwissenschaft, 1989. Vol. 44, N 6.-С.343-346
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16.
| Lee Esterolytic and lipolytic activities of Lactobacillus casei-subspcasei LLG // J. Food Sci., 1990. Vol. 55, N 1.-С.119-122, 126
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17.
| Ouality attributes of Cheddar cheese containing added lactobacilli // J. Food Sci., 1990. Vol. 55, N 1.-С.114-118
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18.
| Control of heterofermentative bacteria during Cheddar cheese maturation by homofermentative Lactobacillus starters // J. Dairy Sci., 1989. Vol. 72, N 12.-С.3134-3142
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19.
| Broome M.C. The Isolation and characterization of Lactobacilli from cheddar cheese // Austral. J. Dairy Technol., 1990. Vol. 45, N 2.-С.60-66
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20.
| Broome M.C. The use of non-starter lactobacilli in Cheddar cheese manufacture // Austral. J. Dairy Technol., 1990. Vol. 45, N 2.-С.67-73
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