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Development of Yeast Populations during Processing and Ripening of Blue Veined Cheese
blue cheese yeasts lactic acid bacteria identification
2009/3/19
Varieties of blue veined cheese were analyzed regularly during different stages of manufacturing and ripening to determine the origin of contaminating the yeasts present in them, their population dive...
Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva
biogenic amines polyamines blue-veined cheese HPLC PCR
2014/3/11
We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (Enterobacteriaceae, enterococci...