يعرض 1 - 10 نتائج من 16 نتيجة بحث عن '"Cheese analysis"', وقت الاستعلام: 1.58s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Impact of Socioeconomic and Demographic Factors on The Physicochemical and Microbiological Quality of Artisanal Cheeses from Northern Peru.

    المؤلفون: HERRERA GAVILAN, GRECIA XIOMARA, ALFREDO ESPINOZA-ESPINOZA, LUIS, JORGE VEGA-PORTALATINO, EDWIN, ARELIS MORENO-QUISPE, LUZ, DEL PILAR RUIZ-ATOCHE, ELIANA, VALDIVIEZO-MARCELO, JAIME, ALBERTO RUIZ-FLORES, LUIS

    المصدر: Current Research in Nutrition & Food Science; Dec2023, Vol. 11 Issue 3, p1322-1337, 16p

    مصطلحات موضوعية: CHEESE microbiology, CHEESE analysis, PHYSICAL & theoretical chemistry, RESEARCH, ESCHERICHIA coli, GOATS, HYDROGEN-ion concentration, LISTERIA, RESEARCH methodology, HUMIDITY, FOOD microbiology, EXECUTIVES, SANITATION, POWER resources, SOCIOECONOMIC factors, WATER supply, ELECTRICITY, STAPHYLOCOCCUS aureus, SALMONELLA, FOOD poisoning, DESCRIPTIVE statistics, QUESTIONNAIRES, RESEARCH funding, SOCIODEMOGRAPHIC factors, FOOD quality, FOOD storage, EDUCATIONAL attainment, TRANSPORTATION, ANALYTICAL chemistry

    مصطلحات جغرافية: PERU

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  2. 2
    دورية أكاديمية
    TECHNOLOGY AND QUALITY OF KUČKI CHEESE - TRADITIONAL MONTENEGRIN BRINED CHEESE.

    المؤلفون: Jokanović, Olga, Marković, Božidarka, Miočinović, Jelena, Mirecki, Slavko

    المصدر: Journal of Hygienic Engineering & Design; 2020, Vol. 33, p76-84, 9p

    مصطلحات موضوعية: CHEESE analysis, CHEESE microbiology, FOOD quality, STAPHYLOCOCCUS, FOURIER transform infrared spectroscopy

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  3. 3
    دورية أكاديمية
    APPLICATION OF THRESHOLDING ALGORITHMS IN BLUE CHEESE CUT SURFACE EVALUATION.

    المؤلفون: Ganchovska, Vladimira, Danev, Angel, Bosakova-Ardenska, Atanaska, Panayotov, Petar, Kostadinova-Georgieva, Lena, Boyanova, Petya

    المصدر: Journal of Hygienic Engineering & Design; 2020, Vol. 33, p22-27, 6p

    مصطلحات موضوعية: CHEESE analysis, CHEESE texture, FOOD quality, COMPUTER algorithms, PENICILLIUM roqueforti

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  4. 4
    دورية أكاديمية
    RESEARCH ON THE QUALITY OF THE SALTY CHEESE OBTAINED IN THE MICROUNIT PRODUCTION FROM UASVM IASI.

    المؤلفون: RAȚU, Roxana Nicoleta, DOBRE, Vasile, DOLIȘ, Marius Gheorghe, IVANCIA, Mihaela, USTUROI, Marius Giorgi

    المصدر: Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie; 2020, Vol. 63 Issue 1, p113-120, 8p

    مصطلحات موضوعية: CHEESE analysis, FOOD quality, FOOD additives, MILK quality, RAW milk cheese, DAIRY products analysis

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  5. 5
    دورية أكاديمية
    The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality.

    المؤلفون: Guinee, Timothy P., Soodam, Kevany

    المصدر: International Journal of Dairy Technology; May2018, Vol. 71 Issue 2, p277-291, 15p

    مصطلحات موضوعية: MILK proteins, CHEESE analysis, MEMBRANE separation, STANDARDIZATION, ULTRAFILTRATION, FOOD quality

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  6. 6
    دورية أكاديمية
    Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type.

    المؤلفون: Ortiz Araque, Leidy C., Massolo, Juan F., Darré, Magali, Ortiz, Cristian M., Vicente, Ariel R.

    المصدر: International Journal of Dairy Technology; May2018, Vol. 71 Issue 2, p340-346, 7p

    مصطلحات موضوعية: CHEESE analysis, COAGULANTS, FAT content of milk, FOOD quality, DAIRY processing, SENSORY evaluation of dairy products

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  7. 7
    دورية أكاديمية
    Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses.

    المؤلفون: Zabaleta, Laura, Albisu, Marta, Barron, Luis

    المصدر: European Food Research & Technology; Aug2017, Vol. 243 Issue 8, p1405-1414, 10p

    مصطلحات موضوعية: RAW milk cheese, CHEESE analysis, FOOD aroma, TASTE testing of food, FOOD quality

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  8. 8
    دورية أكاديمية
    Quality Evaluation of Parmigiano Reggiano Cheese by a Novel Nanowire Device S3 and Evaluation of the VOCs Profile.

    المؤلفون: Bhandari, M.P., Carmona, E. Núñez, Galstyan, V., Sberveglieri, V.

    المصدر: Procedia Engineering; 2016, Vol. 168, p460-464, 5p

    مصطلحات موضوعية: CHEESE analysis, PARMIGIANO Reggiano cheese, NANOWIRE devices, FOOD quality, VOLATILE organic compounds, TASTE testing of food

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  9. 9
    دورية أكاديمية
    Microbiological Quality Evaluation of Various Types Of Traditional Romanian Cheese Through Advanced Methods.

    المؤلفون: TĂBĂRAN, Alexandra, DAN, Sorin Daniel, REGET, Oana, CORDEA, Darius Victor, MĂGDAŞ, Alina, MIHAIU, Marian

    المصدر: Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Veterinary Medicine; 2016, Vol. 73 Issue 2, p418-424, 7p

    مصطلحات موضوعية: CHEESE analysis, FOOD quality, MICROBIOLOGY, RAW milk, ESCHERICHIA coli

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  10. 10
    دورية أكاديمية
    Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region.

    المؤلفون: Rea, Stefano, Marino, Leonardo, Stocchi, Roberta, Branciari, Raffaella, Loschi, Anna Rita, Miraglia, Dino, Ranucci, David

    المصدر: Italian Journal of Food Safety; 2016, Vol. 5 Issue 3, p146-149, 4p

    مصطلحات موضوعية: CHEESE analysis, CHEESE microbiology, GOURMET foods

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