Search Results - "cheese"

Rumi and Pasteurized Kareish Cheeses Are a Source of β-Lactam-Resistant <i>Salmonella</i> in the Nile Delta Region of Egypt: Insights into Their Incidence, AMR Pattern, Genotypic Determinants of Virulence and β-Lactam Resistance by Fatma Elzhraa, Maha Al-Ashmawy, Mohammed El-Sherbini, Ahmed M. El-Sebaey, Csilla Mohácsi-Farkas, Gabriella Kiskó, Ágnes Belák

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Detecção de genes toxigênicos, susceptibilidade antimicrobiana e antagonismo in vitro de Staphylococcus spp. isolados de queijos artesanais | Evaluation of toxicity genes, antimicrobial susceptibility, and in vitro antagonism of Staphylococcus spp. isolated from artisanal cheese by Dalila Lapinha Silva Oliveira Rosa, Leonardo Borges Acúrcio, Felipe Machado de Sant'Anna, Renata Dias de Castro, Bruno Oliver Rosa, Sávio Henrique de Cicco Sandes, Andreia Marçal da Silva, Marcelo Resende de Souza, Mônica Maria Oliveira Pinho Cerqueira

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Microscopic analysis of "prato", "mussarela" and "mineiro" cheese sold in street markets of the City of S. Paulo, Southeastern Brazil Características microscópicas de queijos prato, mussarela e mineiro comercializados em feiras livres da Cidade de São Paulo by Marlene Correia, Maria José Roncada

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A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy by Accum, Friedrich Christian, 1769-1838

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Variação das características físico-químicas e microbiológicas das salmouras empregadas na salga de queijos tipo mussarela durante o período de sua utilização Variation of physical, chemical and microbiological characteristics of brines applied in the salting of mozzarella cheese during the period of utilization by Luiz Augusto do Amaral, Antonio Nader Filho, Sebastião Timo Iaria, Jesus Aparecido Ferro

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Biogenic Amines on Food Safety by Ruiz-Capillas, Claudia

Subjects: “…cheese…”
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Innovation Meets Tradition in the Sheep and Goat Dairy Industry

Subjects: “…cheese safety…”
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Prospects Challenges and Sustainability of the Agri-Food Supply Chain in the New Global Economy II

Subjects: “…quality cheese…”
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Milch Cows and Dairy Farming Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces.... by Flint, Charles Louis, 1824-1889; Horsfall, Thomas [Contributor]

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Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy

Subjects: “…pecorino cheese…”
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Study of Microbiological Safety in the Food Chain

Subjects: “…milk lump cheese…”
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Plant-Based Diets Working towards a Sustainable Future

Subjects: “…vegan cheese…”
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Nutrition and Women Bone Health

Subjects: “…cheese…”
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Sensory and Consumer Research for a Sustainable Food System

Subjects: “…mountain cheese…”
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Motivations Associated with Food Choices and Eating Practices

Subjects: “…cheese…”
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New Insights into Food Fermentation

Subjects: “…Grana Padano cheese…”
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Bioactive Gel Films and Coatings Applied in Active Food Packaging

Subjects: “…soft cheese preservation…”
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Food Waste Valorization

Subjects: “…cheese whey…”
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Applied Biocatalysis in Europe: A Sustainable Tool for Improving Life Quality

Subjects: “…cheese whey…”
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Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

Subjects: “…cheese storage…”
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