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Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria ...
In this study, 69 lactobacilli isolated from Tibetan Qula, a raw yak milk cheese, were screened for their potential use as probiotics. The isolates were tested in terms of: Their ability to survive at...
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago che...
Using packaging and presentation format to appeal to consumers and to communicate product benefits directly on the shelf is a competitive advantage in the food industry. Both packaging and presentatio...
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain ...
The objective of the present study was to investigate the relationships between terpenes’ intake and their presence in animal tissues (blood and milk) as well as in the final product (cheese). Eight d...
Effect of storage temperature on weight loss, chemical composition, microbiological properties and sensory characteristics was studied. The cheese was made from fresh raw cow’s milk with 6 % salt kep...
In this research survival Listeria monocytogenes has been investigated during manufacturing, ripening and storage of the turkish white cheese made from cow's milk and sheep's milk. Pasteurized cow's a...
In this research, the effects of cheese size and amount of brine on the salt absorption of white Pickled cheese were investigated. After manufacture, cheeses were portioned into sizes of 7x7x7±1 and 7...
The objective of the present study was to compare the chemical and sensory properties of regular cream cheese (control) and cholesterol-reduced cream cheese manufactured using crosslinked 棺-cyclodextr...
The levels of several microbial groups of aerobic mesophilic flora, aerobic psychrotrophic flora, lactic acid bacteria, Micrococcaceae, enterococci, Enterobacteriaceae, and molds and yeasts were inve...
The contents of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) were determined in samples of processed cheese, either past...
The purpose of this research was to investigate the potential use of cheese whey protein (CWP), a cheese by-product. The physiological activity of calcium-binding peptides in CWP may be used as a food...
This study was carried out to find the difference in flavor compounds between cholesterol-reduced Cheddar cheese slurries and control sample. The cheeses were made by 3 different treatments as followi...

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