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Artykuły w czasopismach na temat "Cheddar cheese"
YOUSEF, AHMED E., i ELMER H. MARTH. "Quantitation of Growth of Mold on Cheese". Journal of Food Protection 50, nr 4 (1.04.1987): 337–41. http://dx.doi.org/10.4315/0362-028x-50.4.337.
Pełny tekst źródłaKhan, Usman Mir, Ishtiaque Ahmad, Saima Inayat, Hafiz Muhammed Arslan Amin i Zeliha Selamoglu. "Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract". Turkish Journal of Agriculture - Food Science and Technology 7, nr 6 (25.06.2019): 856. http://dx.doi.org/10.24925/turjaf.v7i6.856-860.2391.
Pełny tekst źródłaRosenberg, Moshe, i Yael Rosenberg. "Proteolysis during aging of commercial full-fat and reduced-fat Cheddar cheeses of identical chronological age". AIMS Agriculture and Food 7, nr 4 (2022): 855–71. http://dx.doi.org/10.3934/agrfood.2022052.
Pełny tekst źródłaSullivan, Rosa C., Samantha Nottage, Fiyinfolu Makinwa, Maria Jose Oruna-Concha, Colette C. Fagan i Jane K. Parker. "Characterisation of Cooked Cheese Flavour: Non-Volatile Components". Foods 12, nr 20 (12.10.2023): 3749. http://dx.doi.org/10.3390/foods12203749.
Pełny tekst źródłaGulzar, Nabila, Aysha Sameen, Rana Muhammad Aadil, Amna Sahar, Saima Rafiq, Nuzhat Huma, Muhammad Nadeem, Rizwan Arshad i Iqra Muqadas Saleem. "Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking". Foods 9, nr 2 (19.02.2020): 214. http://dx.doi.org/10.3390/foods9020214.
Pełny tekst źródłaGulzar, Nabila. "Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends". Pakistan Journal of Agricultural Sciences 58, nr 04 (1.09.2021): 1359–65. http://dx.doi.org/10.21162/pakjas/21.50.
Pełny tekst źródłaHickey, Dara K., Kieran N. Kilcawley, Tom P. Beresford, Elizabeth M. Sheehan i Martin G. Wilkinson. "Starter strain related effects on the biochemical and sensory properties of Cheddar cheese". Journal of Dairy Research 74, nr 1 (21.09.2006): 9–17. http://dx.doi.org/10.1017/s0022029906002032.
Pełny tekst źródłaMEHTA, ANUJ, i SITA R. TATINI. "An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese". Journal of Food Protection 57, nr 9 (1.09.1994): 776–79. http://dx.doi.org/10.4315/0362-028x-57.9.776.
Pełny tekst źródłaSCHAFFER, SHAWN M., SITA R. TATINI i ROBERT J. BAER. "Microbiological Safety of Blue and Cheddar Cheeses Containing Naturally Modified Milk Fat". Journal of Food Protection 58, nr 2 (1.02.1995): 132–38. http://dx.doi.org/10.4315/0362-028x-58.2.132.
Pełny tekst źródłaMARTLEY, FRANK G., i VALÉRIE MICHEL. "Pinkish colouration in Cheddar cheese – description and factors contributing to its formation". Journal of Dairy Research 68, nr 2 (maj 2001): 327–32. http://dx.doi.org/10.1017/s0022029901004836.
Pełny tekst źródłaRozprawy doktorskie na temat "Cheddar cheese"
Dias, Benjamin. "Methanethiol and Cheddar Cheese Flavor". DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5465.
Pełny tekst źródłaFedrick, Ian Allan. "Accelerated ripening of cheddar cheese". Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35957/1/35957_Fedrick_1986.pdf.
Pełny tekst źródłaGouldsworthy, Adam M. "Characterisation of protein degradation in Cheddar cheese". Thesis, University of Glasgow, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245296.
Pełny tekst źródłaHort, Joanne. "Cheddar cheese : its texture, chemical composition and rheological properties". Thesis, Sheffield Hallam University, 1997. http://shura.shu.ac.uk/19833/.
Pełny tekst źródłaBeardsley, Richard James. "Growth of E. coli in reduced salt cheddar cheese". Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/63231.
Pełny tekst źródłaDissertation (MSc)--University of Pretoria, 2017.
Food Science
MSc
Unrestricted
Huffman, Lee Meryl. "Role of lactose in cheddar cheese manufacture and ripening /". The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487263399023927.
Pełny tekst źródłaAgarwal, Shantanu. "Processing and intrinsic factors affecting the occurrence of calcium lactate crystals in cheddar cheese". Online access for everyone, 2007. http://www.dissertations.wsu.edu/Dissertations/Spring2007/S_Agarwal_040807.pdf.
Pełny tekst źródłaArora, Gulshan. "Studies on peptidases of cheddar cheese-associated Lactobacillus casei species". Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=70186.
Pełny tekst źródłaPoveda, Mariela Fernanda. "EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE". DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/1056.
Pełny tekst źródłaKleinhenz, Joseph Patrick. "Medium and higher molecular weight volatile thiols in aged cheddar cheese and their relation to flavor". Connect to this title online, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1054657696.
Pełny tekst źródłaTitle from first page of PDF file. Document formatted into pages; contains xix, 181 p.; also includes graphics (some col.). Includes bibliographical references (p. 158-168). Available online via OhioLINK's ETD Center
Książki na temat "Cheddar cheese"
Koçulu, İlhan, Gülay Kayacan i Fatih Tatari. Alplerden Kafkaslara Kars peynirciliğinin 150 yıllık tarihi. Wyd. 2. İstanbul: Boğatepe Çevre ve Yaşam Derneği, 2014.
Znajdź pełny tekst źródłaAplin, Richard D. Comparison of the economics of cheddar cheese manufacture by conventional and milk fractionation/concentration technologies. Ithaca, N.Y: Dept. of Agricultural Economics, Cornell University Agricultural Experiment Station, New York State College of Agriculture and Life Sciences, Cornell University, 1992.
Znajdź pełny tekst źródłaD, Aplin Richard, Barbano David M i New York State College of Agriculture and Life Sciences. Dept. of Agricultural Economics., red. Whey powder and whey protein concentrate production technology, costs and profitability. Ithaca, N.Y: Dept. of Agricultural Economics, Cornell University Agricultural Experiment Station, New York State College of Agriculture and Life Sciences, Cornell University, 1990.
Znajdź pełny tekst źródłaill, Schindler S. D., red. A big cheese for the White House: The true tale of a tremendous cheddar. New York: DK Pub., 1999.
Znajdź pełny tekst źródłaill, Schindler S. D., red. A big cheese for the White House: The true tale of a tremendous cheddar. [New York]: Farrar Straus Giroux, 2004.
Znajdź pełny tekst źródłaMcAfee, Teresa A. The quality and yield of Cheddar cheese made from milk treated with carbon dioxide: A dissertation for the MSc Degree presented by Teresa A. McAfee. Cookstown: [The Author], 1991.
Znajdź pełny tekst źródłaPak, Ho-sŏn. Tcholbyŏng to pandŭsi chedae handa. Sŏul: Hŭk, 1991.
Znajdź pełny tekst źródłaCailluet, Ludovic. Chedde: Un siècle d'industrie au pays du Mont-Blanc. Grenoble: Presses universitaires de Grenoble, 1997.
Znajdź pełny tekst źródłaAMANDA, Buitron. Recipes for Cheddar Cheese Lovers : Savory Cheddar Cheese Cooking Ideas: Cheddar Cheese Recipes. Independently Published, 2021.
Znajdź pełny tekst źródłaCheddar Cheese Making. Creative Media Partners, LLC, 2022.
Znajdź pełny tekst źródłaCzęści książek na temat "Cheddar cheese"
Partridge, John A. "Cheddar and Cheddar-Type Cheese". W The Sensory Evaluation of Dairy Products, 225–70. New York, NY: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-77408-4_9.
Pełny tekst źródłaDelahunty, Conor M., John R. Piggott, John M. Conner i Alistair Paterson. "Flavor Evaluation of Cheddar Cheese". W ACS Symposium Series, 202–16. Washington, DC: American Chemical Society, 1996. http://dx.doi.org/10.1021/bk-1996-0633.ch018.
Pełny tekst źródłaLawrence, R. C., J. Gilles i L. K. Creamer. "Cheddar Cheese and Related Dry-Salted Cheese Varieties". W Cheese: Chemistry, Physics and Microbiology, 1–38. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2648-3_1.
Pełny tekst źródłaLawrence, R. C., J. Gilles i L. K. Creamer. "Cheddar Cheese and Related Dry-Salted Cheese Varieties". W Cheese: Chemistry, Physics and Microbiology, 1–38. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-2800-5_1.
Pełny tekst źródłaJohnson, Mark E., i Carol M. Chen. "Technology of Manufacturing Reduced-Fat Cheddar Cheese". W Chemistry of Structure-Function Relationships in Cheese, 331–37. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1913-3_21.
Pełny tekst źródłaBanks, Jean M., Elizabeth Y. Brechany, William W. Christie, Edward A. Hunter i D. Donald Muir. "Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation". W Chemistry of Structure-Function Relationships in Cheese, 99–112. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1913-3_7.
Pełny tekst źródłaSweatman, Winston L., Steven Psaltis, Steven Dargaville i Alistair Fitt. "A Mathematical Model of the Ripening of Cheddar Cheese". W Mathematics in Industry, 1021–27. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-23413-7_143.
Pełny tekst źródłaDrake, MaryAnne, Keith R. Cadwallader i Mary E. Carunchia Whetstine. "Establishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese". W ACS Symposium Series, 51–77. Washington, DC: American Chemical Society, 2007. http://dx.doi.org/10.1021/bk-2007-0971.ch003.
Pełny tekst źródłaAkuzawa, R., i K. Yokoyama. "Isolation and Some Properties of Low-Temperature-Active Proteinase from Commercial Cheddar Cheese". W MILK the vital force, 59. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_50.
Pełny tekst źródłaBanks, Jean M., A. J. R. Law, J. Leaver i D. S. Horne. "Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein". W Chemistry of Structure-Function Relationships in Cheese, 221–36. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1913-3_13.
Pełny tekst źródłaStreszczenia konferencji na temat "Cheddar cheese"
Nursanto, Eduardus, Reforny Gunawan, Juan Laksono i Radita Putera. "Feasibility Study of Cheddar Cheese Factory from Goat Milk in Indonesia". W Proceedings of the International Conference on Sustainable Engineering, Infrastructure and Development, ICO-SEID 2022, 23-24 November 2022, Jakarta, Indonesia. EAI, 2023. http://dx.doi.org/10.4108/eai.23-11-2022.2341589.
Pełny tekst źródłaLi Juan Yu i Michael Ngadi. "Proteolysis in cheddar-type cheese made from PEF (pulsed electric field) treated milk". W 2006 CSBE/SCGAB, Edmonton, AB Canada, July 16-19, 2006. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.22090.
Pełny tekst źródłaBi, Weiwei, Guixing Zhao, Guangjin Wang, Bixian Zhang, Shuwen Lu, Haofei Liu, Jinrong Li i Lei Chen. "Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum". W 2017 International Conference on Material Science, Energy and Environmental Engineering (MSEEE 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/mseee-17.2017.12.
Pełny tekst źródłaRaporty organizacyjne na temat "Cheddar cheese"
Bryant, C. A., S. A. Wilks i C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, listopad 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.
Pełny tekst źródłaFAQ: Microbes Make the Cheese. American Society for Microbiology, 2013. http://dx.doi.org/10.1128/aamcol.june.2014.
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