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Cheese Produced sentence examples within Artisanal Cheese Produced



Quality assessment of artisanal cheeses in the northwest region of Paraná


Detection of virulence genes and antimicrobial susceptibility profile of Listeria monocytogenes isolates recovered from artisanal cheese produced in the Southern region of Brazil.

Cheese Produced sentence examples within Fresh Cheese Produced



Use of phenolic compounds from cocoa pod-husks (Theobroma cacao L.) as inhibitors of Salmonella spp. in fresh cheese produced in Manabí, Ecuador


Effect of Lactobacillus acidophilus added to a starch coating related to the microbiological contamination, quality and acceptability of fresh cheese

Cheese Produced sentence examples within Soft Cheese Produced



Analysis Quality of Soft Cheese Cottage with Additional of Pineapple Juice (Ananas Comusus (L.) Merr) and Lactobacillus Fabifermentans


DEVELOPING SOFT CHEESE INDUSTRY SUPPORTED WITH MEDICINAL HERBS AS FUNCTIONAL FOOD



Cheese Produced sentence examples within Ripened Cheese Produced



Microbial association networks in cheese: a meta-analysis


Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity

Cheese Produced sentence examples within Mozzarella Cheese Produced



Green marketing mix: an example of its influences on purchasing decision


Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese.

Cheese Produced sentence examples within Hard Cheese Produced



Physicochemical, microbiological and sensory characteristics of cow’s milk Kashkaval cheese ripened at different temperatures


Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese

Cheese Produced sentence examples within Sheep Cheese Produced



The milk fingerprint of Sardinian dairy sheep: quality and yield of milk used for Pecorino Romano P.D.O. cheese production on population-based 5-year survey


Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

Cheese Produced sentence examples within Mountain Cheese Produced



High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota–lipidomic approach


High Biodiversity in a Limited Mountain Area Revealed in The Traditional Production of Historic Rebel Cheese By An Integrated Microbiota-Lipidomic Approach.

Cheese Produced sentence examples within Halloumi Cheese Produced



Feeding olive cake silage up to 20% of DM intake in sheep improves lipid quality and health-related indices of milk and ovine halloumi cheese.


Effect of Farming System (Organic vs. Conventional) and Season on Composition and Fatty Acid Profile of Bovine, Caprine and Ovine Milk and Retail Halloumi Cheese Produced in Cyprus

Cheese Produced sentence examples within Rennet Cheese Produced



MICROBIOLOGIA DO QUEIJO COALHO COMERCIALIZADO EM FEIRAS LIVRES EM SANTARÉM-PA


The influence of cows stresses resistance on cheese yield and quality

Cheese Produced sentence examples within cheese produced without



Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese


Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese


Potentially pathogenic bacteria isolated from Paipa cheese and its susceptibility profiles to antibiotics and biocides.



Escherichia coli O121 outbreak associated with raw milk Gouda-like cheese in British Columbia, Canada, 2018.



Development of the Technology of Soft Camembert-type Cheese with Flowery rind in Morocco



Deficiency of Vitamin B-Complex and Its Relation with Body Disorders



Bacteria and yeasts associated to Colonial cheese production chain and assessment of their hydrolytic potential



Bacterial and yeast microbial diversity of the ripened traditional middle east surk cheese



Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis



Letter to the Editor



Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.)



Occurrence, enterotoxin production and antimicrobic susceptibility of Staphylococcus aureus isolates from domestic cheeses in the Dubrovnik area



Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality



Analysis of aflatoxin M1 contamination in milk and cheese produced in Mexico: a review



Impacts of unit operation of cheese manufacturing on the aflatoxin M1: A global systematic review and meta-analysis



Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability?



Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin



3D printed microcell featuring a disposable nanocomposite Sb/Sn immunosensor for quantum dot-based electrochemical determination of adulteration of ewe/goat’s cheese with cow’s milk



Dioxins and PCBs contamination in milk and dairy products from Province of Taranto (Puglia Region, Southern Italy): a six years spatio-temporal monitoring study.



Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria



High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?



Exposure risk assessment of uranium intake of the milk products from the region of Pernambuco, Brazil



Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production.



A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization.



O campo nativo e sua relação com a produção do queijo artesanal serrano em Santa Catarina



Biopreservation as a potential hurdle for Bacillus cereus growth in fresh cheese.



Modifications of the volatile and nonvolatile metabolome of goat cheese due to adjunct of non-starter lactic acid bacteria



Determining the influence of the composition of milk from cows of different breeds on quality indicators for the dutch-type cheese


More Cheese Produced 奶酪生产 sentence examples
10.1016/j.smallrumres.2019.10.003

Nutritional characteristics and volatile components of sheep milk products during two grazing seasons



Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey



The symbiotic effect of temperature and sugars on the planktonic growth and biofilm formation of Klebsiella spp. isolated from traditionally made cheese



Critical control points and food pathogen presence in dairy plants from Turkey



Chemical composition and sensory properties of soy-tiger nut cheese



Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period


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