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Results 1 to 25 of 7609

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Mould ripened cheeseGALLOWAY, J. H.Journal of the Society of Dairy Technology. 1990, Vol 43, Num 4, pp 91-92, issn 0037-9840Article

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

Etudes sur la flore de levures du fromage de Roquefort = Studies of yeast flora of Roquefort cheeseBesançon, Xavier; Galzy, P.1995, 153 p.Thesis

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

ETUDE DE LA MICROFLORE ET DE LA FRACTION AROMATIQUE VOLATILE D'UN FROMAGE DE CHEVRE. IMPLICATION POTENTIELLE DE CERTAINES SOUCHES BACTERIENNES DANS LA BIOSYNTHESE DE CONSTITUANTS DE L'AROME = AN ANALYSIS OF THE MICROFLORA AND THE VOLATILE AROMA COMPOUNDS IN A SOFT RAW GOAT MILK CHEESE. POSSIBLE IMPLICATION OF BACTERIA IN THE SYNTHESIS OF SOME AROMA COMPOUNDSSablé, Sophie; Letellier, Francois.1997, 185 p.Thesis

Effects of aging time and temperature on proteolysis of commercial goat milk cheeses produced in the United StatesJIN, Y. K; PARK, Y. W.Journal of dairy science. 1995, Vol 78, Num 12, pp 2598-2608, issn 0022-0302Article

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

Effects of freezing and frozen storage on the microstructure and texture of ewe's milk cheeseFONTECHA, J; KALAB, M; MEDINA, J. A et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1996, Vol 203, Num 3, pp 245-251, issn 0044-3026Article

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

Modern dairy technology. Volume 2. Advances in milk products = Technologie laitière moderne. Volume 2. Progrès dans le domaine des produits laitiersROBINSON, R. K.1986, 448 p., isbn 0-85334-394-2Book

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

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