Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Cheese sensory properties"'
Autor:
Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia, Jasur Safarov, Françoise Leriche, Abderrahmane Aït-Kaddour
Publikováno v:
Foods, Vol 9, Iss 9, p 1309 (2020)
The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describ
Externí odkaz:
https://doaj.org/article/4a60a5018b4b489fa30d04c2feecbf84
Autor:
El Mestafa El Hadrami, Françoise Leriche, Abderrahmane Aït-Kaddour, Oumayma Boukria, Sofiane Boudalia, Jasur Safarov
Publikováno v:
Foods
Foods, MDPI, 2020, 9 (9), pp.1309. ⟨10.3390/foods9091309⟩
Foods, 2020, 9 (9), pp.1309. ⟨10.3390/foods9091309⟩
Foods, Vol 9, Iss 1309, p 1309 (2020)
Foods, MDPI, 2020, 9 (9), pp.1309. ⟨10.3390/foods9091309⟩
Foods, 2020, 9 (9), pp.1309. ⟨10.3390/foods9091309⟩
Foods, Vol 9, Iss 1309, p 1309 (2020)
International audience; The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cde354631a6572c37cf8a062823cb4f
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03081596
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03081596
Autor:
Maria Luisa Varricchio, Pinar Uzun, Francesco Serrapica, Ada Braghieri, Fabio Napolitano, Felicia Masucci, Antonio Di Francia
Aim of the study was to examine during ripening the instrumental and sensory proprieties of Caciocavallo of Castelfranco cheese produced by using hay or silage as the sole forage source. Three batches of Caciocavallo were manufactured by using milk f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::9ef598a5da6ef8908f007fafb5061606
http://hdl.handle.net/11588/763422
http://hdl.handle.net/11588/763422
Autor:
Frétin, Marie
La qualité sensorielle des fromages au lait cru est variable selon la nature de l’alimentation des vaches laitières mais les mécanismes sous-jacents sont encore mal élucidés. Cette thèse avait pour objectif d’étudier les rôles respectifs
Externí odkaz:
http://www.theses.fr/2016CLF22776/document
Autor:
Coppa, Mauro, Verdier-Metz, Isabelle, Ferlay, Anne, Pradel, Philippe, Didienne, Robert, Farruggia, Anne, Montel, Marie-Christine, Martin, Bruno
Publikováno v:
16th Meeting of the FAO-CIHEAM Mountain Pastures Network: Contribution of mountain pastures to agriculture and environment. 2011; 16. Meeting of the FAO-CIHEAM Mountain Pastures Network, Krakow, POL, 2011-05-25-2011-05-27, 169-171
16. Meeting of the FAO-CIHEAM Mountain Pastures Network
16. Meeting of the FAO-CIHEAM Mountain Pastures Network, May 2011, Krakow, Poland
16. Meeting of the FAO-CIHEAM Mountain Pastures Network
16. Meeting of the FAO-CIHEAM Mountain Pastures Network, May 2011, Krakow, Poland
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::944d40feeeb200861553be805df93d3a
http://prodinra.inra.fr/record/287574
http://prodinra.inra.fr/record/287574
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