Results 181 to 190 of about 6,021 (208)

mozzarella

2013
openaire   +1 more source

The Microbiota of High-Moisture Mozzarella Cheese Produced With Different Acidification Methods

International Journal of Food Microbiology, 2016
Teresa Zotta, Francesca De Filippis, Eugenio Parente   +2 more
exaly  

Environmental Sustainability Assessment of Buffalo Mozzarella Cheese Production Chain: A Scenario Analysis

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

Detection of Cow Milk in Cooked Buffalo Mozzarella Used as Pizza Topping

Food Chemistry, 2008
Germano Mucchetti
exaly  

Shelf Life Extension of Italian Mozzarella by Use of Calcium Lactate Buffered Brine

Food Control, 2019
Michele Faccia, Giuseppe Gambacorta, F Caponio   +2 more
exaly  

MOZZARELLA CHEESE

2020
YAMAZAKI KAZUYUKI, NAKAJIMA KENJI, HE FANG, SATO MASAYUKI, HIRAMATSU MASARU   +4 more
openaire   +1 more source

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 Oliveira, Evandro Bona   +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
Maurizio Delfini, Roberta Curini, Raffaella Gianferri   +2 more
exaly  

Molecular Characterization of the Lactobacillus Community in Traditional Processing of Mozzarella Cheese

International Journal of Food Microbiology, 1998
Federico Baruzzi, M Morea, 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
Michele Faccia, Angelo Vittorio Zambrini, M A del Nobile   +2 more
exaly