Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

about

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

Item

http://www.wikidata.org/entity/Q59185615

description

wetenschappelijk artikel

@nl

наукова стаття, опублікована в липні 2016

@uk

name

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

@en

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

@nl

type

Item

label

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

@en

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

@nl

prefLabel

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

@en

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

@nl

P1476

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

@en

P2093

Ana Cristina Correia

http://www.w3.org/2001/XMLSchema#string

André Vítor

http://www.w3.org/2001/XMLSchema#string

João Madanelo

http://www.w3.org/2001/XMLSchema#string

Marlene Tenreiro

http://www.w3.org/2001/XMLSchema#string

Paula Correia

http://www.w3.org/2001/XMLSchema#string

Raquel Guiné

http://www.w3.org/2001/XMLSchema#string

P2860

Analysis of molecular genetic diversity of cardoon (Cynara cardunculus L.) in Tunisia.

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.

Properties and applications of phytepsins from thistle flowers.

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang.

Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners.

Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese).

The effect of addition of skimmed milk on the characteristics of Myzithra cheeses.

Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese.

Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses

P304

458-475

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1108/NFS-12-2015-0157

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2016-07-11T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime