Results 261 to 270 of about 490,576 (313)

Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese

Trends in Food Science and Technology, 2021
Stamatia Christaki, Thomas Moschakis, Maria Z Tsimidou   +2 more
exaly  

CHEESE | Cheese Rheology

2002
openaire   +1 more source

Cheese | Cheese Analogues

2002
openaire   +1 more source

History of Cheese and Cheese Making

This chapter addresses the historical development and cultural significance of cheese making. It examines the emergence of cheese in the Near East, Mediterranean, and Central Europe from the Neolithic Age and details the initial cheese production techniques and materials used.
openaire   +2 more sources

Cheesomics: the future pathway to understanding cheese flavour and quality

Critical Reviews in Food Science and Nutrition, 2020
Roya Afshari, Christopher J Pillidge, Daniel Dias   +2 more
exaly  

CHEESE | Microbiology of Cheese

2002
openaire   +1 more source

Cheese | Enzyme-Modified Cheese

2011
M.G. Wilkinson, I.A. Doolan, K.N. Kilcawley   +2 more
openaire   +1 more source

CHEESE | Dutch-Type Cheeses

2002
openaire   +1 more source

Cheese | Salting of Cheese

2011
T.P. Guinee, B.J. Sutherland
openaire   +1 more source

CHEESE | Cheddar-Type Cheeses

2002
openaire   +1 more source