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Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial StartersSHAKEEL-UR-REHMAN; DRAKE, M. A; FARKYE, N. Y et al.Journal of dairy science. 2008, Vol 91, Num 1, pp 76-84, issn 0022-0302, 9 p.Article

Moisture sorption characteristics of curd (Indian yogurt) powderVARGHESE K, Shiby; RAMACHANDRANNAIR, Sinija V; HARI NIWAS MISHRA et al.International journal of dairy technology. 2009, Vol 62, Num 1, pp 85-92, issn 1364-727X, 8 p.Article

MILK GEL STRUCTURE. IX: MICROSTRUCTURE OF CHEDDARED CURDKALAB M; EMMONS DB.1978; MILCHWISSENSCHAFT; DEU; DA. 1978; VOL. 33; NO 11; PP. 670-673; ABS. GER; BIBL. 8 REF.Article

EFFET DES PRESURES D'ORIGINE MICROBIENNE SUR LA QUALITE DU CAILLEMINARIK R; DOLEZALEK J.1977; PRUMYSL POTRAVIN; CESKOSL.; DA. 1977; VOL. 28; NO 4; PP. 201-205; BIBL. 14 REF.Article

Zur mikrobiologischen Qualität von Frischkäse und Frischkäsezubereitungen des deutschen Marktes = Microbiological Quality of Curd Cheeses and Curd Cheese Preparations from the German MarketFRANZEN, Vanessa; USIEBER, Ewald.Archiv für Lebensmittelhygiene. 2010, Vol 61, Num 6, pp 202-208, issn 0003-925X, 7 p.Article

PRELIMINARY NOTE ON SYNERESIS PRESSURE IN RENNET CURD.VAN DIJK HJM; WALSTRA P; GEURTS TJ et al.1979; NETHERL. MILK DAIRY J.; NLD; DA. 1979; VOL. 33; NO 1; PP. 60-61; BIBL. 3 REF.Article

INFLUENCIA DE LAS VARIABLES DEL PROCESO DURANTE LO LIOFILIZACION DE LECHE CUAJADA = INFLUENCE DES PARAMETRES DU PROCEDE LORS DE LA LYOPHILISATION DU CAILLEALCAIDE LJ; MARTINEZ GOMEZ JA.1980; AFINIDAD; ESP; DA. 1980; VOL. 37; NO 366; PP. 105-108; ABS. ENG/BAQ; BIBL. 6 REF.Article

MECHANISM OF AGGREGATION OF CASEIN MICELLES IN RENNET-TREATED MILKGREEN ML; MORANT SV.1981; J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1981; VOL. 48; NO 1; PP. 57-63; BIBL. 18 REF.Article

RIGIDITY MODULUS AS A FACTOR INFLUENCING THE SYNERESIS OF RENNETED MILKGELS.LELIEVRE J.1977; J. DAIRY RES.; G.B.; DA. 1977; VOL. 44; NO 3; PP. 611-614; BIBL. 12 REF.Article

EFFET DES ULTRASONS CAVITANTS SUR LA COAGULATION DU LAIT PAR LES ENZYMESRAHARINTSOA C; GAULARD ML; ALAIS C et al.1978; LAIT; FRA; DA. 1978; VOL. 58; NO 579-580; PP. 559-574; ABS. ENG; BIBL. 13 REF.Article

THE EFFECT OF CACL2-ADDITION ON CURD FORMATION WITH DIFFERENT COAGULANTS = EFFET DE L'APPORT DE CACL2 SUR LA FORMATION DE CAILLE AVEC DIFFERENTS AGENTS COAGULANTSLYNGGAARD JENSEN B; PEITERSEN N.1982; UTILISATION DES ENZYMES EN TECHNOLOGIE ALIMENTAIRE. SYMPOSIUM INTERNATIONAL/1982-05-05/VERSAILLES; FRA; PARIS: TECHNIQUE ET DOCUMENTATION LAVOISIER; DA. 1982; PP. 309-313; BIBL. 2 REF.Conference Paper

DERIVATION OF A MATHEMATICAL MODEL FOR THE MECHANISM OF CASEIN MICELLE COAGULATION BY RENNETDARLING DF; VAN HOOYDONK ACM.1981; J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1981; VOL. 48; NO 2; PP. 189-200; BIBL. 24 REF.Article

CONTRIBUCION AL ESTUDIO DE LA CONGELACION DE LA LECHE CUAJADA = CONTRIBUTION A L'ETUDE DE LA CONGELATION DU CAILLEJIMENEZ ALCAIDE L; MARTINEZ GOMEZ JA; GONZALEZ AR et al.1979; AFINIDAD; ESP; DA. 1979; VOL. 36; NO 364; PP. 466-471; ABS. ENG/CAT; BIBL. 11 REF.Article

A NEW PROCEDURE FOR RECOVERING MILK COAGULATING ENZYMES FROM WHEYDZIUBA J; CHOJNOWSKI W.1982; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1982; VOL. 37; NO 3; PP. 148-150; ABS. GER; BIBL. 8 REF.Article

Manipulation of Dhaka cheese curd and effects on cheese qualityHABIB, Raihan; ANDREW WILBEY, Rodney; STEVEN GRANDISON, Alistair et al.International journal of dairy technology. 2012, Vol 65, Num 3, pp 372-378, issn 1364-727X, 7 p.Article

EQUIPMENT AND PROCEDURE FOR MANUFACTURING LABORATORY CHEESE CURDHICKS CL; O'LEARY J; LANGLOIS BE et al.1981; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1981; VOL. 64; NO 3; PP. 523-525; BIBL. 1 REF.Article

PROPRIETES DES SUBSTITUTS DE PRESURE FABRIQUES A PARTIR DE MUCOR MIEHEIREPS A; POZNANSKI S; BABUCHOWSKI A et al.1979; LAIT; FRA; DA. 1979; VOL. 59; NO 581-582; PP. 1-12; ABS. ENG; BIBL. 9 REF.Article

PROBLEMATIKA NEPRIMEHO ZPRISOBU TERMIZACE TVAROHU = PROBLEMES POSES PAR LES TRAITEMENTS THERMIQUES INDIRECTS DES CAILLESHYLMAR B.1978; PRUMYSL POTRAVIN; CSK; DA. 1978; VOL. 29; NO 10; PP. 566Article

RHEOLOGY OF MILK GELS FORMED BY MILK-CLOTTING ENZYMES.OLSON NF; BOTTAZZI V.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 669-673; BIBL. 24 REF.Article

INFLUENCE OF WASHING ON PROPERTIES OF SMALL CURD COTTAGE CHEESE MADE ON THE PILOT SCALECARROAD PA; PERRY CA.1980; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1980; VOL. 63; NO 11; PP. 1815-1818; BIBL. 11 REF.Article

ZHUSENOSTI S VYROBOU TERMIZOVANYCH TVAROHOVYCH DEZERTU = EXPERIENCE DE FABRICATION DE PRODUITS CAILLES TRAITES THERMIQUEMENTVONDRUSKA V.1978; PRUMYSL POTRAVIN; CSK; DA. 1978; VOL. 29; NO 10; PP. 570-571Article

Gasification of bean curd refuse with carbon supported noble metal catalysts in supercritical waterSATO, Takafumi; INDA, Kentaro; ITOH, Naotsugu et al.Biomass & bioenergy. 2011, Vol 35, Num 3, pp 1245-1251, issn 0961-9534, 7 p.Article

Hot topic: Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curdROVIRA, S; LOPEZ, M. B; FERRANDINI, E et al.Journal of dairy science. 2011, Vol 94, Num 3, pp 1091-1097, issn 0022-0302, 7 p.Article

Using near infrared spectroscopy for the determination of total solids and protein content in cheese curdSULTANEH, Ali; ROHM, Harald.International journal of dairy technology. 2007, Vol 60, Num 4, pp 241-244, issn 1364-727X, 4 p.Article

The potential for carbon dioxide formation during ripening of acid curd cheeseJAROS, Doris; HOFMANN, Thea; ROHM, Harald et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 7, pp 1140-1145, issn 0023-6438, 6 p.Article

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