Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Feng Ru Wei"'
Publikováno v:
Advanced Materials Research. :692-695
Milk samples with low (L-SCC, 130,000/ml), medium (M-SCC, 1,040,000/ml) and high(H-SCC, 3,120,000/ml) Somatic Cell Counts (SCC) were obtained from a dairy farm. In order to evaluate the quality’s changes of Low-fat mozzarella cheese with different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39ea3441dbe49eb8397d7a239a643332
https://doi.org/10.4028/www.scientific.net/amr.393-395.692
https://doi.org/10.4028/www.scientific.net/amr.393-395.692
Publikováno v:
Advanced Materials Research. :678-683
The choice of strains directly relate to the yield of cheeses, the time of processing cheeses, their maturity time, flavors, and their functional characteristics. In this paper, the main strain used to make Mozzarella cheese was TCC-3, which contain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39de8473233bd9189910c8df77d4d499
https://doi.org/10.4028/www.scientific.net/amr.393-395.678
https://doi.org/10.4028/www.scientific.net/amr.393-395.678
Publikováno v:
Advanced Materials Research. :1617-1621
On the base of the domestic and international studies, the effect of high-pressure treatment on maturation is analyzed in this thesis. In order to evaluate the quality’s changes of Gouda cheese with different high pressure treatment (50MPa, 225MPa,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a09c34795e31d9dc65022efac2d9bbee
https://doi.org/10.4028/www.scientific.net/amr.239-242.1617
https://doi.org/10.4028/www.scientific.net/amr.239-242.1617
Publikováno v:
Advanced Materials Research. :2733-2738
In this paper, Provolone Cheeses were radialized by 60Co-γ of different doses, and they were stored. The impact of texture in the cheese after radialization was studied, the peculiar smell resulted from radialization were analyzed, the mechanisms an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fb6fc6b1a8f1cd13dd952e3371be291
https://doi.org/10.4028/www.scientific.net/amr.236-238.2733
https://doi.org/10.4028/www.scientific.net/amr.236-238.2733