Results 151 to 160 of about 2,065 (177)

Mozzarella cheese production, quality and authentication

2018
Pòster
Cantero Díaz, Carla, Universitat Autònoma de Barcelona. Facultat de Veterinària   +1 more
openaire   +1 more source

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   +2 more
exaly  

Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese

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

Exposure to Bacillus cereus in Water Buffalo Mozzarella Cheese

Foods, 2020
Orlandina Di Maro, Angela Michela Immacolata Montone, Daniela Cristiano   +2 more
exaly  

MOZZARELLA CHEESE

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

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  

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

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

Mozzarella and Scamorza Cheese

2005
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  

Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS‐producing strain Lactobacillus kefiranofaciens ZW3

International Journal of Dairy Technology, 2018
Rizwan-Ur- Rehman, Weitao Geng
exaly