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Articles (17)

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1-10 of 17 results for queso

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Select article: Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers

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Research article

First published 2001-04

Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers

S. Clark, H. Warner, L. Luedecke

Food Science and Technology International

Select article: Microscopic crystalline inclusions in Mahón cheese / Inclusiones cristalinas microscópicas en el queso Mahón

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Research article

First published 1997-2

Microscopic crystalline inclusions in Mahón cheese / Inclusiones cristalinas microscópicas en el queso Mahón

M. Frau, A. Mulet, S. Simal [...]

Food Science and Technology International

Select article: Caracterización microestructural del queso de Burgos mediante diferentes técnicas microscópicas / Microstructural characterization of Burgos cheese using different microscopy techniques

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Research article

First published 2000-4

Caracterización microestructural del queso de Burgos mediante diferentes técnicas microscópicas / Microstructural characterization of Burgos cheese using different microscopy techniques

I. Hernando, I. Pérez-Munuera, M.A. Lluch

Food Science and Technology International

Select article: Production of RNA derivatives by Kluyveromyces fragilis grown on whey Producción de derivados de RNA mediante Kluyveromyces fragilis inoculada en suero de queso

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Research article

First published 1997-12

Production of RNA derivatives by Kluyveromyces fragilis grown on whey Producción de derivados de RNA mediante Kluyveromyces fragilis inoculada en suero de queso

M.A.F. Belem, B.H. Lee

Food Science and Technology International

Select article: Incidence of toxigenic molds in farm-level cheesemaking units from Arzua (La Coruña,Spain)

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Research article

First published 1995-8

Incidence of toxigenic molds in farm-level cheesemaking units from Arzua (La Coruña,Spain)

B. VÁZquez-Belda, C.A. Fente-Sampayo, E. Quinto-Fernandez [...]

Food Science and Technology International

Select article: Characterization of Canarian cheeses applying discriminant analysis to physico-chemical variables/Caracterización de quesos canarios mediante la aplicación del análisis discriminante de variables fisicoquímicas

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Research article

First published 1996-6

Characterization of Canarian cheeses applying discriminant analysis to physico-chemical variables/Caracterización de quesos canarios mediante la aplicación del análisis discriminante de variables fisicoquímicas

R. Millán, E. Sanjuán, P. Saavedra [...]

Food Science and Technology International

Select article: Note. Effect of brining time on proteolytic changes in Idiazábal cheese during ripening / Nota. Cambios proteolíticos durante la maduración del queso Idiazábal por efecto del tiempo en salmuera

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Research article

First published 1996-10

Note. Effect of brining time on proteolytic changes in Idiazábal cheese during ripening / Nota. Cambios proteolíticos durante la maduración del queso Idiazábal por efecto del tiempo en salmuera

F.C. Ibáñez, A.I. Ordóñez, M.S. Vicente [...]

Food Science and Technology International

Select article: Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

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Research article

First published 2017-4

Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

Arturo A Rincón, Verónica Pino, María R Fresno [...]

Food Science and Technology International

Select article: Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl

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Research article

First published 1999-6

Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl

S.E. Zorrilla, A.C. Rubiolo

Food Science and Technology International

Select article: Study of the Viscoelastic Properties of Tetilla Cheese

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Research article

First published 2002-04

Study of the Viscoelastic Properties of Tetilla Cheese

C.A. Tovar, M. Pérez, M.I. Franco [...]

Food Science and Technology International

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