Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Aik Georgala"'
Autor:
Golfo Moatsou, E. Zoidou, Aik Georgala, Emmanuel M. Anifantakis, I. Kandarakis, Stelios Kaminarides, Ekaterini Moschopoulou
Publikováno v:
Food Chemistry. 88:517-525
Feta cheeses were manufactured with commercial calf rennet and artisanal liquid rennet from kids and lambs abomasa with an aim to investigate the influence of rennet type on the characteristics of this cheese variety. The two rennets had similar chym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5a3067a82eeab3ad2cb0351257c21f3
https://doi.org/10.1016/j.foodchem.2004.01.066
https://doi.org/10.1016/j.foodchem.2004.01.066
Publikováno v:
Le Lait; Jul2006, Vol. 86 Issue 4, p291-302, 12p
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights t
Autor:
Arthur M Spanier, Fereidoon Shahidi, Thomas H Parliment, Cynthia Mussinan, Chi-Tang Ho, Ellene Tratras Contis
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods.