Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Khoury, A.R."'
Publikováno v:
In Food Research International 2003 36(3):275-283
Autor:
Maduwantha, Kaveendra1 (AUTHOR) kaveendra@tech.sab.ac.lk, Jayaweerage, Ishan2 (AUTHOR) jirandika@std.appsc.sab.ac.lk, Kumarasinghe, Chamara1 (AUTHOR) kmchamarakumarasinghe@gmail.com, Lakpriya, Nimesh1 (AUTHOR) ashaninduranga@tech.sab.ac.lk, Madushan, Thilina1 (AUTHOR), Tharanga, Dasun1 (AUTHOR), Wijethunga, Mahela1 (AUTHOR), Induranga, Ashan1 (AUTHOR), Gunawardana, Niroshan1 (AUTHOR), Weerakkody, Pathum3 (AUTHOR), Koswattage, Kaveenga1 (AUTHOR) koswattagekr@appsc.sab.ac.lk
Publikováno v:
Sensors (14248220). Jun2024, Vol. 24 Issue 11, p3386. 13p.
Publikováno v:
European Physical Journal C -- Particles & Fields. Apr2024, Vol. 84 Issue 4, p1-6. 6p.
Autor:
Koulouris, Dionysios1 (AUTHOR) denkoul@bioassist.gr, Menychtas, Andreas1 (AUTHOR) amenychtas@bioassist.gr, Maglogiannis, Ilias2 (AUTHOR) imaglo@unipi.gr
Publikováno v:
Sensors (14248220). May2022, Vol. 22 Issue 9, p3181-3181. 19p.
Akademický článek
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Autor:
Franciosa, I., Coton, M., Ferrocino, I., Corvaglia, M.R., Poirier, E., Jany, J.‐L., Rantsiou, K., Cocolin, L., Mounier, J.
Publikováno v:
Journal of Applied Microbiology; Nov2021, Vol. 131 Issue 5, p2336-2350, 15p
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the r
Dairy science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself, as well as the technological (processing) aspects of the transformation of milk into it
Cheeses are one of the most diverse food commodities known. They have a wide range of regional and geographical differences in manufacture, taste, texture, colour and contribution to the diet. Because cheese is an important source of macro- and micro
This book provides detailed information on the influence of milk production conditions on cheese quality and cheese ripening; on biochemical reactions that occur during the ripening of the cheese as well as on the microbial population involved in che