المؤلفون: Nageshvar Patel, Nicolò Amalfitano, Giovanni Bittante

المصدر: Italian Journal of Animal Science, Vol 23, Iss 1, Pp 114-124 (2024)

مصطلحات موضوعية: cow and buffalo milk, fresh cooked cheese, cheese yield, cheese quality, cheese cooking losses, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1594-4077; https://doaj.org/toc/1828-051X

URL الوصول: https://doaj.org/article/396538c04a5f4bea94696f96e9a5d7c5

المؤلفون: Rosa C. Sullivan, Samantha Nottage, Fiyinfolu Makinwa, Maria Jose Oruna-Concha, Colette C. Fagan, Jane K. Parker

المصدر: Foods, Vol 12, Iss 20, p 3749 (2023)

مصطلحات موضوعية: cooked cheese, tastant, diketopiperazine, γ-glutamyl-dipeptide, cheddar, mozzarella, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/20/3749; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/ce2aa821221241709a806d5fcb0f25bc

لا يتم عرض هذه النتيجة على الضيوف.
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لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل.

المؤلفون: Andrea Summer, Paolo Formaggioni, Piero Franceschi, Federica Di Frangia, Federico Righi, Massimo Malacarne

المصدر: Food Technology and Biotechnology, Vol 55, Iss 3, Pp 277-289 (2017)

مصطلحات موضوعية: Italian hard cooked cheese, functional properties, protein and peptides, fat and lipids, carbohydrates and mineral salts, disease prevention, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/275131; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/36007ee3d54b4772b934cf512705547d

المؤلفون: Buchin, Solange, Duboz, Gabriel, Salmon, Jean-Christophe

المصدر: European Food Research and Technology: Zeitschrift für Lebensmittel-Untersuchung und -Forschung A. :1-13

المؤلفون: Komljenović, Antea

المساهمون: Lisak Jakopović, Katarina

مصطلحات موضوعية: kalijev klorid, natrijev klorid, cooked cheese, sodium chloride, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, potassium chloride, BIOTECHNICAL SCIENCES. Food Technology, kuhani sir, salt substitution, kalijev klorid : zamjena soli, zamjena soli

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9d7bd2ff2f352a3000d998092dec3d86
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4108

المؤلفون: Macut, Nina

المساهمون: Lisak Jakopović, Katarina

مصطلحات موضوعية: natrijev klorid, cooked cheese, characteristics, sodium chloride, kalcijeve soli, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology, kuhani sir, calcium salts, svojstva

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6019d1dacf8982af7a7237fca983e973
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3997/datastream/PDF

المؤلفون: Slavko Kirin

المصدر: Mljekarstvo, Vol 56, Iss 1, Pp 45-58 (2006)

مصطلحات موضوعية: autochthonous cheese, domestic cooked cheese, Protected Denomination of Origin (PDO) and Protected Geographical Indication (PGI), senzory properties, chemical composition, microbiological quality of cheese, Dairying, SF221-250

وصف الملف: electronic resource

Relation: http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3482; https://doaj.org/toc/0026-704X; https://doaj.org/toc/1846-4025

URL الوصول: https://doaj.org/article/81464cb4ea7e44d7ac32d04b49000cb8

المؤلفون: Stéphanie Cabaret, Lionel Bretillon, Yvette Bouton, Eric Beuvier, Olivier Berdeaux, Raymond Berges

المساهمون: Comité Interprofessionnel du Gruyère de Comté (CIGC), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Université Bourgogne Franche-Comté [COMUE] (UBFC), Unité de recherches en Technologie et Analyses Laitières (URTAL), Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, This work was financially supported by Comité Interprofessionnel de Gestion du Comté.

المصدر: International Dairy Journal
International Dairy Journal, Elsevier, 2019, 95, pp.44-49. ⟨10.1016/j.idairyj.2019.02.018⟩

مصطلحات موضوعية: pressed-cooked cheese, Blood lipids, Applied Microbiology and Biotechnology, lipids, Excretion, 0404 agricultural biotechnology, medicine, Palm oil, saturated fatty acids, rat, Food science, Feces, 2. Zero hunger, Chemistry, digestive, oral, and skin physiology, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, Vegetable oil, Saturated fatty acid, Composition (visual arts), medicine.symptom, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Weight gain, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21828cdb8df512505da8822f29a38da8
https://doi.org/10.1016/j.idairyj.2019.02.018