AAAAAA

   
Results: 1-20 |
Results: 20
CHARACTERIZATION OF THE LACTOBACILLUS-HELVETICUS GROESL OPERON
Authors: BROADBENT JR OBERG CJ WEI L
Citation: Jr. Broadbent et al., CHARACTERIZATION OF THE LACTOBACILLUS-HELVETICUS GROESL OPERON, Research in microbiology, 149(4), 1998, pp. 247-253
LACTOSE AND GALACTOSE UPTAKE BY GENETICALLY-ENGINEERED PEDIOCOCCUS SPECIES
Authors: CALDWELL SL HUTKINS RW MCMAHON DJ OBERG CJ BROADBENT JR
Citation: Sl. Caldwell et al., LACTOSE AND GALACTOSE UPTAKE BY GENETICALLY-ENGINEERED PEDIOCOCCUS SPECIES, Applied microbiology and biotechnology, 49(3), 1998, pp. 315-320
ROLE OF STREPTOCOCCUS-THERMOPHILUS MR-1C CAPSULAR EXOPOLYSACCHARIDE IN CHEESE MOISTURE RETENTION
Authors: LOW D AHLGREN JA HORNE D MCMAHON DJ OBERG CJ BROADBENT JR
Citation: D. Low et al., ROLE OF STREPTOCOCCUS-THERMOPHILUS MR-1C CAPSULAR EXOPOLYSACCHARIDE IN CHEESE MOISTURE RETENTION, Applied and environmental microbiology, 64(6), 1998, pp. 2147-2151
INFLUENCE OF SODIUM-CHLORIDE ON APPEARANCE, FUNCTIONALITY, AND PROTEIN ARRANGEMENTS IN NONFAT MOZZARELLA CHEESE
Authors: PAULSON BM MCMAHON DJ OBERG CJ
Citation: Bm. Paulson et al., INFLUENCE OF SODIUM-CHLORIDE ON APPEARANCE, FUNCTIONALITY, AND PROTEIN ARRANGEMENTS IN NONFAT MOZZARELLA CHEESE, Journal of dairy science, 81(8), 1998, pp. 2053-2064
MANUFACTURE OF LOW-FAT MOZZARELLA CHEESE USING EXOPOLYSACCHARIDE-PRODUCING STARTER CULTURES
Authors: PERRY DB MCMAHON DJ OBERG CJ
Citation: Db. Perry et al., MANUFACTURE OF LOW-FAT MOZZARELLA CHEESE USING EXOPOLYSACCHARIDE-PRODUCING STARTER CULTURES, Journal of dairy science, 81(2), 1998, pp. 563-566
INFLUENCE OF FAT, MOISTURE AND SALT ON FUNCTIONAL-PROPERTIES OF MOZZARELLA CHEESE
Authors: MCMAHON DJ OBERG CJ
Citation: Dj. Mcmahon et Cj. Oberg, INFLUENCE OF FAT, MOISTURE AND SALT ON FUNCTIONAL-PROPERTIES OF MOZZARELLA CHEESE, Australian Journal of Dairy Technology, 53(2), 1998, pp. 98-101
DEVELOPMENTS IN THERMOPHILIC STARTER CULTURES FOR CHEESE
Authors: OBERG CJ BROADBENT JR MCMAHON DJ
Citation: Cj. Oberg et al., DEVELOPMENTS IN THERMOPHILIC STARTER CULTURES FOR CHEESE, Australian Journal of Dairy Technology, 53(2), 1998, pp. 102-104
ATTRIBUTES OF THE HEAT-SHOCK RESPONSE IN 3 SPECIES OF DAIRY LACTOBACILLUS
Authors: BROADBENT JR OBERG CJ WANG H WEI L
Citation: Jr. Broadbent et al., ATTRIBUTES OF THE HEAT-SHOCK RESPONSE IN 3 SPECIES OF DAIRY LACTOBACILLUS, Systematic and applied microbiology, 20(1), 1997, pp. 12-19
EFFECT OF EXOPOLYSACCHARIDE-PRODUCING CULTURES ON MOISTURE RETENTION IN LOW-FAT MOZZARELLA CHEESE
Authors: PERRY DB MCMAHON DJ OBERG CJ
Citation: Db. Perry et al., EFFECT OF EXOPOLYSACCHARIDE-PRODUCING CULTURES ON MOISTURE RETENTION IN LOW-FAT MOZZARELLA CHEESE, Journal of dairy science, 80(5), 1997, pp. 799-805
DEVELOPMENT AND CHARACTERIZATION OF LACTOSE-POSITIVE PEDIOCOCCUS SPECIES FOR MILK FERMENTATION
Authors: CALDWELL SL MCMAHON DJ OBERG CJ BROADBENT JR
Citation: Sl. Caldwell et al., DEVELOPMENT AND CHARACTERIZATION OF LACTOSE-POSITIVE PEDIOCOCCUS SPECIES FOR MILK FERMENTATION, Applied and environmental microbiology, 62(3), 1996, pp. 936-941
MICROSTRUCTURE AND PHYSICAL-PROPERTIES OF A REDUCED FAT MOZZARELLA CHEESE MADE USING LACTOBACILLUS-CASEI SSP CASEI ADJUNCT CULTURE
Authors: MERRILL RK OBERG CJ MCMANUS WR KALAB M MCMAHON DJ
Citation: Rk. Merrill et al., MICROSTRUCTURE AND PHYSICAL-PROPERTIES OF A REDUCED FAT MOZZARELLA CHEESE MADE USING LACTOBACILLUS-CASEI SSP CASEI ADJUNCT CULTURE, Lebensmittel-Wissenschaft + Technologie, 29(8), 1996, pp. 721-728
FUNCTIONALITY OF LOW-FAT MOZZARELLA CHEESE
Authors: FIFE RL MCMAHON DJ OBERG CJ
Citation: Rl. Fife et al., FUNCTIONALITY OF LOW-FAT MOZZARELLA CHEESE, Journal of dairy science, 79(11), 1996, pp. 1903-1910
USE OF FAT REPLACERS IN LOW-FAT MOZZARELLA CHEESE
Authors: MCMAHON DJ ALLEYNE MC FIFE RL OBERG CJ
Citation: Dj. Mcmahon et al., USE OF FAT REPLACERS IN LOW-FAT MOZZARELLA CHEESE, Journal of dairy science, 79(11), 1996, pp. 1911-1921
A METHOD FOR MANUFACTURING REDUCED FAT MOZZARELLA CHEESE
Authors: MERRILL RK OBERG CJ MCMAHON DJ
Citation: Rk. Merrill et al., A METHOD FOR MANUFACTURING REDUCED FAT MOZZARELLA CHEESE, Journal of dairy science, 77(7), 1994, pp. 1783-1789
HIGH-RESOLUTION SCANNING ELECTRON-MICROSCOPY OF MILK-PRODUCTS - A NEWSAMPLE PREPARATION PROCEDURE
Authors: MCMANUS WR MCMAHON DJ OBERG CJ KALAB M ARMBRUSTER BL ROSENBERG M KIELY LJ
Citation: Wr. Mcmanus et al., HIGH-RESOLUTION SCANNING ELECTRON-MICROSCOPY OF MILK-PRODUCTS - A NEWSAMPLE PREPARATION PROCEDURE, Food structure, 12(4), 1993, pp. 475-482
MICROSTRUCTURE OF MOZZARELLA CHEESE DURING MANUFACTURE
Authors: OBERG CJ MCMANUS WR MCMAHON DJ
Citation: Cj. Oberg et al., MICROSTRUCTURE OF MOZZARELLA CHEESE DURING MANUFACTURE, Food structure, 12(2), 1993, pp. 251-258
AGE-RELATED-CHANGES IN THE MICROSTRUCTURE OF MOZZARELLA CHEESE
Authors: KIELY LJ KINDSTEDT PS HENDRICKS GM LEVIS JE YUN JJ BARBANO DM GOFF HD OBERG CJ ROSENBERG M KALAB M
Citation: Lj. Kiely et al., AGE-RELATED-CHANGES IN THE MICROSTRUCTURE OF MOZZARELLA CHEESE, Food structure, 12(1), 1993, pp. 13-20
THERMOPHILIC STARTER CULTURES - ANOTHER SET OF PROBLEMS
Authors: OBERG CJ BROADBENT JR
Citation: Cj. Oberg et Jr. Broadbent, THERMOPHILIC STARTER CULTURES - ANOTHER SET OF PROBLEMS, Journal of dairy science, 76(8), 1993, pp. 2392-2406
PRESERVATION BY FERMENTATION - FOCUSING ON THE CHEMISTRY AND MICROBIOLOGY OF VEGETABLES
Authors: OBERG CJ BROWN RJ
Citation: Cj. Oberg et Rj. Brown, PRESERVATION BY FERMENTATION - FOCUSING ON THE CHEMISTRY AND MICROBIOLOGY OF VEGETABLES, Journal of chemical education, 70(8), 1993, pp. 653-656
FUNCTIONALITY OF MOZZARELLA CHEESE
Authors: MCMAHON DJ OBERG CJ MCMANUS W
Citation: Dj. Mcmahon et al., FUNCTIONALITY OF MOZZARELLA CHEESE, Australian Journal of Dairy Technology, 48(2), 1993, pp. 99-104
Risultati: 1-20 |