Results 231 to 240 of about 95,871 (297)
Advanced Strategies of Salt Blocking in the Hypersaline Water. [PDF]
Glob ChallTessema AA +3 more
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Water Quality Evolution-Guided Pilot-Scale Hardness Control of Saline Coalbed Methane Fracturing Flowback Fluids. [PDF]
ACS OmegaMa Y, Li R, Wang D, He S, Du J, Tian W.
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Conceptual Rationale for Combining Galantamine, Iontophoresis, and Black Sea Brine in Peripheral Neuropathy: A Narrative Review. [PDF]
NeuroSciIvanova M +5 more
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International Journal of Food Microbiology, 1990
A total of 365 yeasts were isolated from the brines of soft, semihard and hard cheeses from different manufacturers. Identification was based on 131 characteristics, primarily employing a method with microtitration plates. Most brines exhibited a characteristic yeast flora.
H, Seiler, M, Busse
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A total of 365 yeasts were isolated from the brines of soft, semihard and hard cheeses from different manufacturers. Identification was based on 131 characteristics, primarily employing a method with microtitration plates. Most brines exhibited a characteristic yeast flora.
H, Seiler, M, Busse
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Science, 1967
Analysis of sodium carbonate-bicarbonate brines from closed basins in volcanic terranes of Oregon and Kenya reveals silica contents of up to 2700 parts per million at p H's higher than 10. These high concentrations of SiO 2 can be attributed to reaction of waters with silicates, and ...
B F, Jones, S L, Rettig, H P, Eugster
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Analysis of sodium carbonate-bicarbonate brines from closed basins in volcanic terranes of Oregon and Kenya reveals silica contents of up to 2700 parts per million at p H's higher than 10. These high concentrations of SiO 2 can be attributed to reaction of waters with silicates, and ...
B F, Jones, S L, Rettig, H P, Eugster
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2017
This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk.
Bintsis, Thomas +6 more
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This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk.
Bintsis, Thomas +6 more
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The microbiology of red brines
2020The brines of natural salt lakes with total salt concentrations exceeding 30% are often colored red by dense communities of halophilic microorganisms. Such red brines are found in the north arm of Great Salt Lake, Utah, in the alkaline hypersaline lakes of the African Rift Valley, and in the crystallizer ponds of coastal and inland salterns where salt ...
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