Pascal and Francis Bibliographic Databases

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Results 1 to 25 of 5111

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Biodiversity of the bacterial flora on the surface of a smear cheeseBRENNAN, Noelle M; WARD, Alan C; BERESFORD, Thomas P et al.Applied and environmental microbiology (Print). 2002, Vol 68, Num 2, pp 820-830, issn 0099-2240, 11 p.Article

A novel approach to quantify the amount of formaldehyde added to milk in Grana Padano cheese production = Une nouvelle approche pour la quantification de la quantité de formaldéhyde ajouté au lait lors de la fabrication du Grana PadanoRESTANI, P; CORSINI, E; GALLI, C. L et al.Journal of food science. 1989, Vol 54, Num 3, pp 578-580, issn 0022-1147Article

Etude sur la flore de surface de fromages de brebis = Study of surface flora of ewe's milk cheesesVivier, David; Galzy, P.1993, 133 p.Thesis

Cheese ripening and technology: abstracts of IDF Symposium, Banff, Canada, March 2000International Dairy Federation special issue. 2000, Num 2, issn 1025-8515, 158 p.Conference Proceedings

A survey of the microbiological quality of blue-veined cheeses = Etude de la qualité microbiologique des fromages à pâte bleueDE BOER, E; KUIK, D.Netherlands milk and dairy journal. 1987, Vol 41, Num 3, pp 227-237Article

Roquefort : The history and the mysteryDEEPROSE, J.Dairy industries international. 1997, Vol 62, Num 7, pp 19-21, issn 0308-8197, 2 p.Article

Mycotoxins in two Spanish cheese varietiesLOPEZ-DIAZ, T. M; ROMAN-BLANCO, C; GARCIA-ARIAS, M. T et al.International journal of food microbiology. 1996, Vol 30, Num 3, pp 391-395, issn 0168-1605Article

Emballage individuel du fromage : Un secteur trés dynamique = Individual packaging of cheesePERENNOU, H.Revue laitière française. 1997, Num 571, pp 30-31, issn 0035-3590Article

Studio reologico e strutturale di formaggi caprini di tipo Italico = Rheological and structural study on Italian goat cheeseDI MATTEO, M; GRASSO, G; DE CINDIO, B et al.Industria Conserve. 1992, Vol 67, Num 3, pp 334-342, issn 0019-7483Article

Formulación y caracterización de una crema sucedáneo de queso = Formulation and caracterization of a cream cheese substituteDUQUESNE, F; CARRILLO, E; NUNEZ DE VILLAVICENCIO, M et al.Alimentaria. 2000, Num 312, pp 61-63, issn 0300-5755Article

Amino acid profile in the ripening of Grana Padano cheese : a NMR studyDE ANGELIS CURTIS, S; CURINI, R; DELFINI, M et al.Food chemistry. 2000, Vol 71, Num 4, pp 495-502, issn 0308-8146Article

Effect of maturation on large deformation and fracture properties of (semi-)hard cheesesLUYTEN, H; VAN VLIET, T.Nederlands melk en Zuiveltijdschrift. 1996, Vol 50, Num 2, pp 295-307, issn 0028-209XArticle

Surface microflora of four smear-ripened cheesesMOURNER, Jérome; GELSOMINO, Roberto; GOERGES, Stefanie et al.Applied and environmental microbiology (Print). 2005, Vol 71, Num 11, pp 6489-6500, issn 0099-2240, 12 p.Article

Cheese product innovationsMANN, Ernest.Dairy industries international. 2000, Vol 65, Num 10, pp 17-18, issn 0308-8197Article

Carbon dioxide measurement in Swiss-type cheeses by coupling extraction and gas chromatographyGIRARD, F; BOYAVAL, P.Le Lait (Print). 1994, Vol 74, Num 5, pp 389-398, issn 0023-7302Article

Texture changes during the ripening of Port Salut Argentino cheese in 2 sampling zonesVERDINI, R. A; RUBIOLO, A. C.Journal of food science. 2002, Vol 67, Num 5, pp 1808-1813, issn 0022-1147, 6 p.Article

El Blanquet : El queso fresco de cabra de Alicante. Situacion actual = The Blanquet : The Alicante's fresh goat cheese. Actual situationROMERO-GARCIA, D.Alimentaria. 1999, Num 308, pp 61-64, issn 0300-5755Article

Grana Padano: tradition and technologyDEL PRATO, S.Dairy industries international. 1994, Vol 59, Num 9, pp 23-27, issn 0308-8197, 3 p.Article

Success by reputationVICKERS, A.Dairy industries international. 1999, Vol 64, Num 11, pp 22-23, issn 0308-8197Article

The use of a simple empirical method for objective quantification of the stretchability of cheese on cooked pizza piesGUINEE, T. P; O'GALLAGHAN, D. J.Journal of food engineering. 1997, Vol 31, Num 2, pp 147-161, issn 0260-8774Article

The fate of potentially pathogenic bacteria in Swiss hard and semihard cheeses made from raw milkBACHMANN, H. P; SPAHR, U.Journal of dairy science. 1995, Vol 78, Num 3, pp 476-483, issn 0022-0302Article

Variazione di ammine biogene nel «Pecorino Siciliano» in funzione del processo di maturazione = Variations of biogenic amines in the «Pecorino Siciliano» cheese in relation to the ripening processCLASADONTE, M. T; ZERBO, A; CUCCIA, T et al.Industrie alimentari (Pinerolo). 1995, Vol 34, Num 338, pp 599-603, issn 0019-901X, 612 [6 p.]Article

Faites mousser vos tartinables salésGUILLON, M.Process (Cesson-Sévigné). 2004, Num 1200, pp 40-45, issn 0998-6650, 5 p.Article

Microbiology of kopanisti, a traditional greek cheese = Microbiologie du Kopanisti, un fromage traditionnel grecTZANETAKIS, N; LITOPOULOU-TZANETAKI, E; MANOLKIDIS, K et al.Food microbiology. 1987, Vol 4, Num 3, pp 251-256, issn 0740-0020Article

Mexican Queso Chihuahua: Functional properties of aging cheeseOLSON, D. W; VAN HEKKEN, D. L; TUNICK, M. H et al.Journal of dairy science. 2011, Vol 94, Num 9, pp 4292-4299, issn 0022-0302, 8 p.Article

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