Results 161 to 170 of about 17,133 (260)

MICROBIOLOGICAL QUALITY OF MOZZARELLA CHEESE [PDF]

Assiut Veterinary Medical Journal, 1998
openaire   +1 more source

Physicochemical Properties and Antioxidant Activity of Mozzarella Cheese Supplemented with Carrot Powder. [PDF]

Prev Nutr Food Sci
Park Y, Hwang ES.
europepmc   +1 more source

Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese. [PDF]

J Food Sci Technol, 2020
Zappia A, Branca ML, Piscopo A, Poiana M.   +3 more
europepmc   +1 more source

POTENTIAL FOR DAIRY PRODUCT EXPORTS [PDF]

International Relations/Trade,
Suber, Thomas M.
core   +1 more source

Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. [PDF]

Foods
Yan P, Mi L, Song L, Lu Y, Liang Q, Zhang L, Zhang Y, Zhu Y.   +7 more
europepmc   +1 more source

Production of Mozzarella Cheese Using Rennin Enzyme from Mucor miehei Grown at Rice Bran Molasses Medium

, 2017
‪Ilzamha Hadijah Rusdan, Joni Kusnadi
openalex   +1 more source

Water soaking improves pizza bake properties of fat-free mozzarella cheese shreds. [PDF]

JDS Commun
Sutariya S, Salunke P.
europepmc   +1 more source

Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry. [PDF]

Food Sci Nutr
Khan R, Ikram A, Arshad MT, Naveed F, Hossain MS, Maqsood S, Al-Aoh HA, Gnedeka KT.   +7 more
europepmc   +1 more source

Evaluation of microbial survival post-incidence on fresh Mozzarella cheese [PDF]

, 2012
Balasubramanian Ganesan, David A. Irish, C. Brothersen, Donald J. McMahon   +3 more
openalex   +1 more source

Exploring the acceptance of mozzarella cheese in school lunches among school-aged children: a pilot study. [PDF]

Front Nutr
Lin X, Zhang Q, Wu Q, Huo W, Zhang X, Geng S, Lv Y, Li Y, Wang Y, Dong L, Leng X, Lin Z, Szeto IM, Wang Z.   +13 more
europepmc   +1 more source