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40 积分 2026-01-29 加入
Characteristics of “Tetilla” pasteurized milk cheese manufactured with the addition of autochthonous cultures
1天前
待确认
Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese
1天前
已完结
Lactobacillus and Leuconostoc volatilomes in cheese conditions
3天前
已完结
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes
17天前
已完结
Lactobacillus and Leuconostoc volatilomes in cheese conditions
17天前
已完结
Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese
21天前
已完结
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes
23天前
已关闭
Diacetyl production by different strains of Lactococcus lactis subsp. lactis var. diacetylactis and Leuconostoc spp
24天前
已完结
Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture
1个月前
已完结
Lactobacillus and Leuconostoc volatilomes in cheese conditions
1个月前
已完结
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