Results 201 to 210 of about 16,130 (220)

Paddington: Bread and cheese lands

Notes and Queries
openaire   +1 more source

James Fenimore Cooper and the Bread and Cheese Club

Modern Language Notes, 1932
openaire   +1 more source

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Biotechnology Advances, 2015
R D Tyagi
exaly  

“Bread & cheese & porter only being allowed”

2017
openaire   +1 more source

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey

Biotechnology Advances, 2010
Lucília Domingues
exaly  

AN OUTBREAK OF ENTEROPATHOGENIC ESCHERICHIA COLI FOODBORNE DISEASE TRACED TO IMPORTED FRENCH CHEESE

Lancet, The, 1973
exaly  

Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

Trends in Food Science and Technology, 2015
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno   +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  

The Chronology and Personnel of the Bread and Cheese Club

American Literature, 1935
openaire   +1 more source

AVALIAÇÃO SENSORIAL DE PÃO DE QUEIJO [Sensorial Analysis of Cheese-Bread]

2006
Mattioni, Bruna, Ciervo, Lia Raquel, Lidiane Gandin, Vicenzi, Raul   +3 more
openaire   +1 more source