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

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

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

Alternate Title: Characteristics of raw milk and artisanal cheese produced in Serro, Minas Gerais State, Brazil, in different months. (English)

المؤلفون: Pereira Figueiredo, Silvania, Andrade Boari, Cleube, de Souza Costa Sobrinho, Paulo, Sampaio Dória Chaves, Ana Carolina, Bolina da Silva, Rafael, Fonseca Silva Correio, Helenita Bárbara

المصدر: Archives of Veterinary Science; 2015, Vol. 20 Issue 1, p68-81, 14p

مصطلحات موضوعية: RAW milk, CHEESE analysis, MILK microbiology, ACID content of Food, LACTOSE

المؤلفون: Hasalliu, Rozeta, Beli, Elvira, Terpollari, Jorinda

المصدر: Albanian Journal of Natural & Technical Sciences; 2009, Vol. 25 Issue 1, p77-83, 7p, 5 Graphs

مصطلحات موضوعية: CHEESE analysis, STAPHYLOCOCCUS aureus, CHEESE industry, PASTEURIZATION of milk, WATER activity of food

مصطلحات جغرافية: ALBANIA

المؤلفون: Milani, Christian, Alessandri, Giulia, Mancabelli, Leonardo, Lugli, Gabriele Andrea, Longhi, Giulia, Anzalone, Rosaria, Viappiani, Alice, Duranti, Sabrina, Turroni, Francesca, Ossiprandi, Maria Cristina, van Sinderen, Douwe, Ventura, Marco

المصدر: Microorganisms; Dec2019, Vol. 7 Issue 12, p599, 1p

مصطلحات موضوعية: RAW milk, FERMENTED foods, CHEESE varieties, CHEESE, MICROBIAL genes, BACTERIAL population, CHEESE analysis

المؤلفون: Greta Krešić, Tina Lešić, Jelka Pleadin, Jadranka Frece, Nada Vahčić, Ksenija Markov, Marija Vrdoljak

المصدر: Journal of food composition and analysis
Volume 46

مصطلحات موضوعية: Fatty acid analysis, Cheese composition, Chemical composition, Pasteurization, Ripening time, Cheese analysis, law.invention, 0404 agricultural biotechnology, Starter, law, Food science, Sheep milk, chemistry.chemical_classification, biology, Chemistry, BIOTEHNIČKE ZNANOSTI. Biotehnologija, 0402 animal and dairy science, technology, industry, and agriculture, Fatty acid, food and beverages, Ripening, 04 agricultural and veterinary sciences, Raw milk, biology.organism_classification, 040401 food science, 040201 dairy & animal science, Cheeses in a sack, BIOTECHNICAL SCIENCES. Biotechnology, Starter culture, bacteria, Lactobacillus plantarum, PUFA, Food Science, Polyunsaturated fatty acid, Cow Sheep

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URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c44485653c5f4ab3a4e44254637ba343
https://repository.medri.uniri.hr/islandora/object/medri:5116