These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

167 related items for PubMed ID: 10984142

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption dairy foods.
    Leclercq-Perlat MN, Oumer A, Bergere JL, Spinnler HE, Corrieu G.
    J Dairy Sci; 2000 Aug; 83(8):1665-73. PubMed ID: 10984141
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions.
    Leclercq-Perlat MN, Buono F, Lambert D, Latrille E, Spinnler HE, Corrieu G.
    J Dairy Res; 2004 Aug; 71(3):346-54. PubMed ID: 15354582
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese.
    Leuschner RG, Hammes WP.
    J Food Prot; 1998 Jul; 61(7):874-8. PubMed ID: 9678172
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER, Bergamini CV, Suárez VB, Zalazar CA.
    J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
    [Abstract] [Full Text] [Related]

  • 14. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y, Henning DR.
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
    [Abstract] [Full Text] [Related]

  • 15. Ectoine as a natural component of food: detection in red smear cheeses.
    Klein J, Schwarz T, Lentzen G.
    J Dairy Res; 2007 Nov; 74(4):446-51. PubMed ID: 17961287
    [Abstract] [Full Text] [Related]

  • 16. Chemometric analysis of proteolysis during ripening of Ragusano cheese.
    Fallico V, McSweeney PL, Siebert KJ, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2004 Oct; 87(10):3138-52. PubMed ID: 15377592
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P, Metzger LE, Hayes KD.
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [Abstract] [Full Text] [Related]

  • 19. Specific effect of high-pressure treatment of milk on cheese proteolysis.
    Buffa M, Guamis B, Trujillo AJ.
    J Dairy Res; 2005 Nov; 72(4):385-92. PubMed ID: 16223452
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.