Search Results - "Cheese"

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  1. 1
    Extraction, Partial Purification and Characterisation of a Protease Extracted from Kesinai (Streblus Asper Lour.) Leaves, and its Potential Application in the Production of Cheddar Cheese

    Extraction, Partial Purification and Characterisation of a Protease Extracted from Kesinai (Streblus Asper Lour.) Leaves, and its Potential Application in the Production of Cheddar... by Pagthinathan, Mylvaganam

    Published 2011
    Subjects: “…Cheddar cheese…”
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  2. 2
    Production of Processed Cheese Using Lipase-Catalyzed Transesterified Palm Kernel Olein and Anhydrous Milk Fat Mixtures

    Production of Processed Cheese Using Lipase-Catalyzed Transesterified Palm Kernel Olein and Anhydrous Milk Fat Mixtures by Mohamed Ismail, Mariam

    Published 1999
    Subjects: “…Process cheese.…”
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  3. 3
    Effects of Ingredient Substitution on Processed Cheese

    Effects of Ingredient Substitution on Processed Cheese by Ahmad, Karimah

    Published 1996
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  4. 4
    Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity

    Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity by Gan, Heng-Hui, Bingnan, Yan, Linforth, Rob S.T., Fisk, Ian D.

    Published 2016
    Subjects: “…Chemometric techniques; Cheddar cheese; Cheese maturity; APCI-MS; PLS-DA…”
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  5. 5
    The microflora of Blue Stilton cheese

    The microflora of Blue Stilton cheese by Whitley, Elizabeth

    Published 2002
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  6. 6
    Hard cheese: upland pastoralism in the Italian Bronze and Iron Ages

    Hard cheese: upland pastoralism in the Italian Bronze and Iron Ages by Pearce, Mark

    Published 2016
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  7. 7
    Microbial community dynamics of a blue-veined raw milk cheese from the UK

    Microbial community dynamics of a blue-veined raw milk cheese from the UK by Yunita, Dewi, Dodd, Christine E.R.

    Published 2018
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  8. 8
    Physicochemical, textural and organoleptic properties of reduced fat cheddar chees

    Physicochemical, textural and organoleptic properties of reduced fat cheddar chees by Nateghi, Leila

    Published 2011
    Subjects: “…Cheddar cheese…”
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  9. 9
    Interaction of flavour compounds with the seasoning base

    Interaction of flavour compounds with the seasoning base by Annamalai, Nacchiappan

    Published 2023
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  10. 10
    Synthesis of graphene: potential carbon precursors and approaches

    Synthesis of graphene: potential carbon precursors and approaches by Yan, Yuxin, Nashath, Fathima Zahra, Chen, Sharon, Manickam, Sivakumar, Lim, Siew Shee, Zhao, Haitao, Lester, Edward, Wu, Tao, Pang, Cheng Heng

    Published 2020
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  11. 11
    Regularity points and Jensen measures for R(X)

    Regularity points and Jensen measures for R(X) by Feinstein, Joel, Yang, H.

    Published 2016
    Subjects: “…swiss cheeses…”
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  12. 12
    Swiss cheeses and their applications

    Swiss cheeses and their applications by Feinstein, Joel, Morley, S., Yang, H.

    Published 2015
    Subjects: “…Swiss Cheeses…”
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  13. 13
    Flavour production of Stilton blue cheese microflora

    Flavour production of Stilton blue cheese microflora by Gkatzionis, Konstantinos

    Published 2010
    Subjects: “…blue cheese…”
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  14. 14
    Abstract Swiss cheese space and classicalisation of Swiss cheeses

    Abstract Swiss cheese space and classicalisation of Swiss cheeses by Feinstein, Joel, Morley, S., Yang, H.

    Published 2016
    Subjects: “…Swiss Cheeses…”
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  15. 15
    Quasianalyticity in certain Banach function algebras

    Quasianalyticity in certain Banach function algebras by Feinstein, Joel, Morley, S.

    Published 2017
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  16. 16
    Vitamin K content of cheese, yoghurt and meat products in Australia

    Vitamin K content of cheese, yoghurt and meat products in Australia by Dunlop, Eleanor, Jakobsen, J., Jensen, M.B., Arcot, J., Qiao, L., Cunningham, Judy, Black, Lucinda

    Published 2022
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