UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Part-time grazing improves sheep milk production and its nutritional characteristics

Food chemistry, 2012-01, Vol.130 (1), p.90-96

2012

Volltextzugriff (PDF)

Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

International dairy journal, 2003, Vol.13 (5), p.391-399

2003

Volltextzugriff (PDF)

Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes

Journal of dairy science, 2010-09, Vol.93 (9), p.3902-3909

2010

Volltextzugriff (PDF)

Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters

International dairy journal, 2003, Vol.13 (7), p.547-557

2003

Volltextzugriff (PDF)

Chemical references in sensory analysis of smoke flavourings

Food chemistry, 2002-09, Vol.78 (4), p.433-442

2002

Volltextzugriff (PDF)

Sensory Changes During Ripening of Raw Ewes' Milk Cheese Manufactured With and Without the Addition of a Starter Culture

Journal of food science, 2003-10, Vol.68 (8), p.2572-2578

2003

Volltextzugriff (PDF)

Effect of pasteurization and seasonal variations in the microflora of ewe's milk for cheesemaking

Food microbiology, 2002-04, Vol.19 (2-3), p.167-174

2002

Volltextzugriff (PDF)

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Dairy science & technology, 2016, Vol.96 (1), p.53-65

2016

Volltextzugriff (PDF)

Evaluation of sensory quality of calf chops: A new methodological approach

Meat science, 2013-05, Vol.94 (1), p.105-114

2013

Volltextzugriff (PDF)

Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet

International dairy journal, 2005-04, Vol.15 (4), p.371-382

2005

Volltextzugriff (PDF)

Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese

Enzyme and microbial technology, 2005-05, Vol.36 (7), p.870-879

2005

Volltextzugriff (PDF)

DEVELOPMENT OF A QUANTITATIVE SENSORY METHOD FOR THE DESCRIPTION OF YOUNG RED WINES FROM RIOJA ALAVESA

Journal of sensory studies, 2008-10, Vol.23 (5), p.631-655

2008

Volltextzugriff (PDF)

Food quality certification: An approach for the development of accredited sensory evaluation methods

Food quality and preference, 2007-03, Vol.18 (2), p.425-439

2007

Volltextzugriff (PDF)

Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition

Journal of dairy research, 2004-08, Vol.71 (3), p.372-379

2004

Volltextzugriff (PDF)

Application of multivariate analysis to sensory characterization of Ewes' milk cheese

Journal of sensory studies, 1998-04, Vol.13 (1), p.45-55

1998

Volltextzugriff (PDF)

Indigenous Lactic Acid Bacteria in Idiazábal Ewes’ Milk Cheese

International dairy journal, 1998-08, Vol.8 (8), p.725-732

1998

Volltextzugriff (PDF)

Improvement of sensory quality control in PDO products: An example with txakoli white wine from Bizkaia

Food quality and preference, 2012-03, Vol.23 (2), p.138-147

2012

Volltextzugriff (PDF)

Sensory quality control for food certification: A case study on wine. Panel training and qualification, method validation and monitoring

Food control, 2010-04, Vol.21 (4), p.542-548

2010

Volltextzugriff (PDF)

Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performance

Food research international, 2004-08, Vol.37 (7), p.723-729

2004

Volltextzugriff (PDF)

Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory

Journal of the science of food and agriculture, 2005-08, Vol.85 (10), p.1660-1671

2005

Volltextzugriff (PDF)

Sensory quality control for food certification: A case study on wine. Method development

Food control, 2010-04, Vol.21 (4), p.533-541

2010

Volltextzugriff (PDF)

Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese

International journal of food microbiology, 1999-08, Vol.49 (3), p.139-149

1999

Volltextzugriff (PDF)

Biofilms in the food industry

Food science and technology international, 1999-02, Vol.5 (1), p.25-30

1999

Volltextzugriff (PDF)

Improvement of sensory quality control in PDO products: An example with txakoli white wine from Bizkaia: 4th European Conference on Sensory and Consumer Research: A Sense of Quality

Food quality and preference, 2012, Vol.23 (2), p.138-147

2012

Volltextzugriff (PDF)

Comparison of free choice profiling, direct similarity measurements and hedonic data for ewes’ milk cheeses sensory evaluation

International dairy journal, 2003, Vol.13 (1), p.67-77

2003

Volltextzugriff (PDF)

1 – 25 von 38

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(35)
Mit Volltextzugriff
(38)

Publikationsform

Artikel
(37)
Tagungsberichte
(1)

Sprache

Erscheinungsjahr

n.n

Thema

Life Sciences & Biomedicine
(35)
Science & Technology
(35)
Food Science & Technology
(34)
Biological And Medical Sciences
(26)
Food Industries
(26)
Fundamental And Applied Biological Sciences. Psychology
(26)
Milk And Cheese Industries. Ice Creams
(23)
Cheeses
(10)
Ewe Milk
(8)
Flavor
(8)
Agriculture
(7)
Cheesemaking
(7)
General Aspects
(7)
Chemistry
(6)
Idiazabal Cheese
(6)
Methods Of Analysis, Processing And Quality Control, Regulation, Standards
(6)
Odors
(6)
Sensory Evaluation
(6)
Chemistry, Applied
(5)
Lipolysis
(5)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Part-time grazing improves sheep milk production and its nutritional characteristics

Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes

Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters

Chemical references in sensory analysis of smoke flavourings

Sensory Changes During Ripening of Raw Ewes' Milk Cheese Manufactured With and Without the Addition of a Starter Culture

Effect of pasteurization and seasonal variations in the microflora of ewe's milk for cheesemaking

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Evaluation of sensory quality of calf chops: A new methodological approach

Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet

Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese

DEVELOPMENT OF A QUANTITATIVE SENSORY METHOD FOR THE DESCRIPTION OF YOUNG RED WINES FROM RIOJA ALAVESA

Food quality certification: An approach for the development of accredited sensory evaluation methods

Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition

Application of multivariate analysis to sensory characterization of Ewes' milk cheese

Indigenous Lactic Acid Bacteria in Idiazábal Ewes’ Milk Cheese

Improvement of sensory quality control in PDO products: An example with txakoli white wine from Bizkaia

Sensory quality control for food certification: A case study on wine. Panel training and qualification, method validation and monitoring

Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performance

Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory

Sensory quality control for food certification: A case study on wine. Method development

Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese

Biofilms in the food industry

Improvement of sensory quality control in PDO products: An example with txakoli white wine from Bizkaia: 4th European Conference on Sensory and Consumer Research: A Sense of Quality

Comparison of free choice profiling, direct similarity measurements and hedonic data for ewes’ milk cheeses sensory evaluation

Suchergebnisse filtern