, 2018 El objetivo del presente trabajo de investigación es dar a conocer sobre la optimización y la rentabilidad de la producción de queso fresco, para lo cual se ha considerado: generalidades sobre la leche fresca, la producción de queso fresco a nivel ...
Cueva Apaza, Magaly
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Determination of Purine Contents in Commonly Consumed United States Foods: Updating the United States Department of Agriculture and Office of Dietary Supplements-National Institutes of Health Purine Database. [PDF]
J NutrWu X +9 more
europepmc +1 more source
Potential Use of Biosensors for the Rapid and Specific Isolation of <i>Listeria monocytogenes</i> from Ready-to-Eat (RTE) Foods. [PDF]
PathogensWilliams M +9 more
europepmc +1 more source
Caracterización nutricional, microbiológica y sensorial de queso fresco
Nutrición Clínica y Dietética Hospitalaria, 2018 openaire +1 more source
Generative and Foundation-Model Artificial Intelligence in Food Safety Analysis, Authenticity Identification, and Quality Control: A Systematic Review of Validation and Decision Readiness. [PDF]
FoodsBahroun Z, Abdeljaouad MA.
europepmc +1 more source
Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico. [PDF]
Microorganisms, 2023 Cruz-Facundo IM +10 more
europepmc +1 more source
Low-Level Tolerance to Antibiotic Trimethoprim in QAC-Adapted Subpopulations of Listeria monocytogenes. [PDF]
Foods, 2021 Kode D, Nannapaneni R, Chang S.
europepmc +1 more source
Beyond Tea: Kombucha SCOBY as a Starter Culture Across Food Matrices. [PDF]
MoleculesFarid MS +2 more
europepmc +1 more source
Obesity Pillars Roundtable: Obesity and Diversity. [PDF]
Obes Pillars, 2022 Bays HE +4 more
europepmc +1 more source
El estudio evaluó el efecto del enriquecimiento con tarwi, ajonjolí y flor de Jamaica sobre la calidad y el rendimiento del queso fresco elaborado a partir de leche de vaca.
Cruzado Mamani, Luis Clovis
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