Results 211 to 220 of about 5,284 (220)
Some of the next articles are maybe not open access.

The Flavour of Cheddar cheese

International Journal of Dairy Technology, 1972
D. A. Manning, Heather Robinson
openaire   +1 more source

Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions

Food Research International, 2011
Manuela Amorim   +2 more
exaly  

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

Trends in Food Science and Technology, 2019
exaly  

Flavor Evaluation of Cheddar Cheese

1996
Conor M. Delahunty   +3 more
openaire   +1 more source

MECHANIZATION OF CHEDDAR CHEESE MANUFACTURE

International Journal of Dairy Technology, 1958
openaire   +1 more source

Cheddar Cheese and Related Dry-Salted Cheese Varieties

Lydia Ong   +5 more
openaire   +1 more source

Cheddar Cheese and Related Dry-Salted Cheese Varieties

1993
R. C. Lawrence, J. Gilles, L. K. Creamer
openaire   +1 more source

Cheddar cheese and related dry-salted cheese varieties

2004
openaire   +1 more source

- Cheddar and Related Hard Cheeses

2016
openaire   +1 more source

Gel Electrophoresis of Cheddar Cheese

2007
openaire   +1 more source
biology
organic chemistry
ripening
cheese
2. zero hunger
biochemistry
cheese ripening
genetics
lactic acid
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