Results 161 to 170 of about 2,260 (182)

Environmental sustainability assessment of buffalo mozzarella cheese production chain: A scenario analysis

Journal of Cleaner Production, 2019
Mirco Corazzin, Stefano Bovolenta
exaly  

Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine

Food Control, 2019
Michele Faccia, Giuseppe Gambacorta
exaly  

Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping

Food Chemistry, 2008
Germano Mucchetti
exaly  

On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

Food Control, 2012
Anderson S Sant’Ana, CARLOS A F Oliveira, Evandro Bona   +2 more
exaly  

Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese

International Journal of Food Microbiology, 1998
M Morea, Federico Baruzzi, P S Cocconcelli   +2 more
exaly  

Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese

Food Packaging and Shelf Life, 2014
A Lucera, M Mastromatteo, Angelo Vittorio Zambrini   +2 more
exaly  

Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk

Food Chemistry, 2002
Marco Balestrieri, Maria Stefania Spagnuolo, Luisa Cigliano   +2 more
exaly  

Proton NMR transverse relaxation measurements to study water dynamic states and age-related changes in Mozzarella di Bufala Campana cheese

Food Chemistry, 2007
Raffaella Gianferri, Maurizio Delfini, Roberta Curini   +2 more
exaly  

Use of Chitosan to Prolong Mozzarella Cheese Shelf Life

Journal of Dairy Science, 2005
C Scrocco, M Sinigaglia, M A Del Nobile   +2 more
exaly  

Mozzarella and Scamorza Cheese

2005
openaire   +1 more source