Lv4
630 积分 2024-11-22 加入
The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure
3天前
已完结
Correlating mozzarella cheese properties to its production processes and microstructure quantification
4天前
已完结
An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region
12天前
已完结
Composition and Quality of Low‐Fat Halloumi Cheese Made Using Modified Starch as a Fat Replacer
12天前
已完结
The impact of adding different levels of spirulina on the characteristics of halloumi cheese
12天前
已完结
A Fuzzy Approach Analysis of Halloumi Cheese in N. Cyprus
12天前
已完结
The food application of a novel Staphylococcus aureus bacteriophage vB_SA_STAP152 and its endolysin LysP152 with high enzymatic activity under cold temperature
6个月前
已完结
Characterization of KMSP1, a newly isolated virulent bacteriophage infecting Staphylococcus aureus, and its application to dairy products
6个月前
已完结
Nanozyme colourimetry based on temperate bacteriophage for rapid and sensitive detection of Staphylococcus aureus in food matrices
6个月前
已完结
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