7   Artículos

Contribution of Specific Adventitious Microorganisms toward Evolution of Sugar and Organic Acid Profiles throughout Ripening of Model Portuguese Cheeses

Revista: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - LANCASTER    Formato: Impreso

Tabla de contenido: Vol: 14 Num: 3 Par: 0 Año: 2008

Effect of different levels of CO2 on the antioxidant content and the polyphenol oxidase activity of Rocha pears during cold storage

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 86 Num: 4 Par: 0 Año: 2006

How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 79 Num: 4 Par: 0 Año: 1999

Changes of Mineral Concentrations in Serra Cheese during Ripening and Throughout the Cheesemaking Season

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 74 Num: 3 Par: 0 Año: 1997