Your search returned 3 results.

1.

Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety by

In: Journal of Food Science and Technology Germany Springer

Availability: Items available for loan: SNDT Juhu (1).

2.

Determination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese study by

D. Sahingil

In: Journal of Food Science and Technology Germany Springer

Availability: Items available for loan: SNDT Juhu (1).

3.

Determination of volatile compounds in white brine cheese and ultrafiltered cheese during ripening and shelf-life using nano-adsorbent fibers by

Narges Sabouri

In: Journal of Food Science and Technology Germany Springer

Availability: Items available for loan: SNDT Juhu (1).

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