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Polyethylene Migration from Food Packaging on Cheese Detected by Raman and Infrared (ATR/FT-IR) Spectroscopy

CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat.

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Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

A model to predict the fate of Listeria monocytogenes in different cheese types - A major role for undissociated lactic acid in addition to pH, water activity, and temperature.

Cheese Types sentence examples within Fmy Cheese Types

Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese.

In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses.

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Cheese Types sentence examples within Two Cheese Types

Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis

Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing

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Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding.

Graduate Student Literature Review: Current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking.

Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria

Evaluation of the nutritional, sensory and microbial status of processed and preserved soft cheese types

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Características sensoriais e aceitação de queijos caprinos como incentivo ao consumo de derivados de leite de cabra no Brasil

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Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools

Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese

The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses

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Isolation and molecular identification of Lactobacillus with probiotic potential from abomasums driven rennet.

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Cheese Types 奶酪类型

Cheese Types 奶酪类型
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