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  1. 21
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    Evaluation of effects of Cuminum cyminum and Probiotic on Staphylococcus aureus in Feta Cheese by E Sadeghi, A Akhondzadeh Basti, A Misaghi, T Zahraii Salehi, S Bohlouli Osgoii

    Published 2010
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  2. 22
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    Translating cheese production terminology from French to Russian: Challenges and pitfalls by Vera V. Kucherova

    Published 2019
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  3. 23
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    Children preferences of coloured fresh cheese prepared during an educational laboratory by Federica Tesini, Monica Laureati, Rosa Palagano, Mara Mandrioli, Ella Pagliarini, Tullia Gallina Toschi

    Published 2015
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  4. 24
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    Pemanfaatan Buah Lokal Sebagai Koagulan Dalam Pembuatan Soy Cheese by Rakhmah, Risza Fawzia, , Dra. Titik Suryani, M.Sc

    Published 2013
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  5. 25
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    Relationship between sensory results and compliance scores in grated Parmigiano-Reggiano cheese by Mario Zannoni, E.A. Hunter

    Published 2015
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  6. 26
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    Switzerland cheese model to support the patient safety's culture in a Cuban hospital by Rosa María Blanco Quintana, Yuliett Mora Pérez, Tania Solange Bosi de Souza Magnago, Liuva Mariela Navarro Martiatu, Zenia Tamara Sánchez García, Annia Lourdes Iglesias Armenteros

    Published 2023
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  7. 27
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    Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese by Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Antonio Alfonzo, Antonino Ioppolo, Giuseppe Maniaci, Rosa Guarcello, Nicola Francesca, Eristanna Palazzolo, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio

    Published 2022
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  8. 28
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    Outbreak of Foodborne Botulism Associated with Improperly Earthenware Cheese (Koupé): A Case Report by Parshang FAGHIH SOLAYMANI, Ardeshir RAHIMZADEH, Farideh MOSTAFAVI

    Published 2019
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  9. 29
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    Infectivity of cysts of the ME-49 Toxoplasma gondii strain in bovine milk and homemade cheese by Hiramoto RM, Mayrbaurl-Borges M, Galisteo Jr AJ, Meireles LR, Macre MS, Andrade Jr HF

    Published 2001
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  10. 30
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    Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese by C. Tripaldi, G. Palocci, A. Garavaldi, T. Bogdanova, S. Bilei

    Published 2015
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  11. 31
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    ARTISAN MINAS CHEESE IN ZONA DA MATA IN MINAS GERAIS: ITS KNOWLEDGE AND REPRESENTATIONS by Belisa Lamas Gaudereto, Luciano Rodrigues Costa

    Published 2017
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  12. 32
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    Infectivity of cysts of the ME-49 Toxoplasma gondii strain in bovine milk and homemade cheese by RM Hiramoto, M Mayrbaurl-Borges, AJ Galisteo Jr, LR Meireles, MS Macre, HF Andrade Jr

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  13. 33
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    Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils by Giuliana Garofalo, Marialetizia Ponte, Carlo Greco, Marcella Barbera, Michele Massimo Mammano, Giancarlo Fascella, Giuseppe Greco, Giulia Salsi, Santo Orlando, Antonio Alfonzo, Antonino Di Grigoli, Daniela Piazzese, Adriana Bonanno, Luca Settanni, Raimondo Gaglio

    Published 2023
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  14. 34
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    Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables by Woman's Institute of Domestic Arts and Sciences

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  15. 35
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    ANALISIS KEPUTUSAN PEMBELIAN CHEESE TEA PADA TOKO KINI DI LIMO DEPOK by Kevin Ryan Fahrezy,

    Published 2020
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  16. 36
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    Factors influencing the consumption of aged cheeses among people associated with medical community - survey study by Piotr Artur Machowiec, Patryk Leszczyk, Dominik Paweł Niemirski, Halina Piecewicz-Szczęsna

    Published 2019
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  17. 37
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    Factors influencing the consumption of aged cheeses among people associated with medical community - survey study by Piotr Artur Machowiec, Patryk Leszczyk, Dominik Paweł Niemirski, Halina Piecewicz-Szczęsna

    Published 2019
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  18. 38
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    Measuring and comparing the water activity and salt content in Parenica cheeses made by traditional and industrial technology by Lucia Zeleňáková, Michal Ševčík, Silvia Jakabová, Peter Zajác, Margita Čanigová, Marta Habánová, Joanna Wyka

    Published 2020
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  19. 39
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    Cottage Cheese Recipe Book Appetizers, Salads, Salad Dressings, Breads, Main Dishes, Desserts by Milk Industry Foundation (U.S.)

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  20. 40
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    ANALISIS DAYA TERIMA KONSUMEN PADA INOVASI PRODUK CHEESE CAKE MENGGUNAKAN BERAS MERAH by Waffa, Marytha Nur

    Published 2016
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