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Results: 1-12 |
Results: 12
Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mato)
Authors: Capellas, M Mor-Mur, M Sendra, E Guamis, B
Citation: M. Capellas et al., Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mato), INT DAIRY J, 11(3), 2001, pp. 165-173
Irradiated food
Authors: Sendra, E Capellas, M Guamis, B
Citation: E. Sendra et al., Irradiated food, ARBOR, 168(661), 2001, pp. 129-153
Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining
Authors: Saldo, J Sendra, E Guamis, B
Citation: J. Saldo et al., Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining, LAIT, 81(5), 2001, pp. 625-635
Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation
Authors: Yuste, J Pla, R Capellas, M Sendra, E Beltran, E Mor-Mur, M
Citation: J. Yuste et al., Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation, J FOOD SCI, 66(3), 2001, pp. 482-484
Application of high pressure treatment for cheese production
Authors: Trujillo, AJ Capellas, M Buffa, M Royo, C Gervilla, R Felipe, X Sendra, E Saldo, J Ferragut, V Guamis, B
Citation: Aj. Trujillo et al., Application of high pressure treatment for cheese production, FOOD RES IN, 33(3-4), 2000, pp. 311-316
Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation
Authors: Pavia, M Trujillo, AJ Sendra, E Guamis, B Ferragut, V
Citation: M. Pavia et al., Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation, INT DAIRY J, 10(8), 2000, pp. 563-568
High pressure applications in milk treatment for cheesemaking and accelerated ripening
Authors: Guamis, B Trujillo, AJ Sendra, E Buffa, M Saldo, J
Citation: B. Guamis et al., High pressure applications in milk treatment for cheesemaking and accelerated ripening, HIGH PR RES, 19(1-6), 2000, pp. 409-415
Decrease of free amino acids in high-pressure treated cheese
Authors: Sendra, E Saldo, J Capellas, M Guamis, B
Citation: E. Sendra et al., Decrease of free amino acids in high-pressure treated cheese, HIGH PR RES, 19(1-6), 2000, pp. 423-426
High hydrostatic pressure for accelerating ripening of goat's milk cheese:Proteolysis and texture
Authors: Saldo, J Sendra, E Guamis, B
Citation: J. Saldo et al., High hydrostatic pressure for accelerating ripening of goat's milk cheese:Proteolysis and texture, J FOOD SCI, 65(4), 2000, pp. 636-640
Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media
Authors: Ponce, E Pla, R Sendra, E Guamis, B Mor-Mur, M
Citation: E. Ponce et al., Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media, FOOD MICROB, 16(4), 1999, pp. 357-365
Evaluation of freezing pressed curd for delayed ripening of semi-hard ovine cheese
Authors: Sendra, E Mor-Mur, M Pla, R Guamis, B
Citation: E. Sendra et al., Evaluation of freezing pressed curd for delayed ripening of semi-hard ovine cheese, MILCHWISSEN, 54(10), 1999, pp. 550-553
Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovinemilk subjected to high hydrostatic pressure
Authors: Gervilla, R Sendra, E Ferragut, V Guamis, B
Citation: R. Gervilla et al., Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovinemilk subjected to high hydrostatic pressure, J DAIRY SCI, 82(6), 1999, pp. 1099-1107
Risultati: 1-12 |