Results 171 to 180 of about 6,021 (208)

Direct amino acid analyses of mozzarella cheese

Journal of the American Dietetic Association, 1985
The amino acid content of mozzarella (low moisture, part skim milk) and asadero cheeses was determined by the column chromatographic method. Data from the direct analyses of the mozzarella cheeses were compared with the calculated amino acid composition reported in tables in Agriculture Handbook No. 8-1.
openaire   +2 more sources

Mozzarella-Exporte legen zu

Lebensmittel Zeitung
Fast ein Viertel der italienischen Käseausfuhren entfällt auf Mozzarella. Auch aktuell steigen die Mengen. Das gilt insbesondere für die Spezialität aus Büffelmilch.
openaire   +1 more source

Effects of Different Fat Replacers on Functional and Rheological Properties of Low-Fat Mozzarella Cheeses: A Review

Trends in Food Science and Technology, 2023
Nauman Khalid, Iqra Nasim
exaly  

Mode og mozzarella

2013
Under en samtale i Paolo Sorrentinos La grande bellezza/da. Den store skønhed (2013) anføres det, at Italiens primære eksportvarer er mode og mozzarella. Selve filmen vidner om, at Italien har andet at byde på – heriblandt filmkunst og Roms righoldige kulturhistorie.
openaire   +1 more source

Mozzarella

2008
Carol Chen, Dana Wolle, Dean Sommer
openaire   +1 more source

mozzarella, n.

2023
openaire   +1 more source

Mozzarella Cheese

Patrizio Tremonte, Filomena Nazzaro, Raffaele Coppola   +2 more
openaire   +2 more sources

Mozzarella-Türme / Mozzarella towers

2011
openaire   +1 more source

Metagenomic Profiles of Different Types of Italian High-Moisture Mozzarella Cheese

Food Microbiology, 2019
Edi Piasentier, Marilena Marino, Federica Cattonaro   +2 more
exaly  

Physicochemical and Textural Properties of Mozzarella Cheese Made With Konjac Glucomannan as a Fat Replacer

Food Research International, 2018
Harold Corke, Fatang Jiang, Harold Corke
exaly