Comparison of Methods for Enumeration of Yeasts and Molds in Shredded Low-Moisture, Part-Skim Mozzarella Cheese

By Spangenberg Dana S.   Ingham Steven C.  

Journal of Food Protection, Vol. 63, Iss. 4, 2000-04 ,pp. : 529-533

International Association for Food Protection

Access to resources Recommend Favorite

The Behavior of Yeast Populations in Stracchino Cheese Packaged under Various Conditions

By Sarais Ileana   Piussi Daniela   Aquili Valeria   Stecchini Mara Lucia  

Journal of Food Protection, Vol. 59, Iss. 5, 1996-05 ,pp. : 541-544

International Association for Food Protection

Access to resources Recommend Favorite

Textural Changes of Coffee Beans as Affected by Roasting Conditions

By Pittia P.   Dalla Rosa M.   Lerici C.R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 3, 2001-05 ,pp. : 168-175

Academic Press

Access to resources Recommend Favorite

Stability of Sliced Mozzarella Cheese in Modified-Atmosphere Packaging

By Alves Rosa Maria Vercelino   De Luca Sarantópoulos Claire Isabel Grígoli   Van Dender Ariene Gimenes Fernandes   De Assis Fonseca Faria José  

Journal of Food Protection, Vol. 59, Iss. 8, 1996-08 ,pp. : 838-844

International Association for Food Protection

Access to resources Recommend Favorite

Effect of High Pressure Microfluidization on Microstructure of Mozzarella Cheese

By Tunick M.H.   van Hekken D.L.   Cooke P.H.   Smith P.W.   Malin E.L.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 8, 2000-12 ,pp. : 538-544

Academic Press

Access to resources Recommend Favorite