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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

558 related items for PubMed ID: 24913647

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  • 5. A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.
    Shakeel-Ur-Rehman, Farkye NY, Vedamuthu ER, Drake MA.
    J Dairy Res; 2003 Feb; 70(1):99-103. PubMed ID: 12617398
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  • 8. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
    Hystead E, Diez-Gonzalez F, Schoenfuss TC.
    J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550
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  • 10. Influence of salt on the quality of reduced fat cheddar cheese.
    Mistry VV, Kasperson KM.
    J Dairy Sci; 1998 May; 81(5):1214-21. PubMed ID: 9621222
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  • 19. Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C.
    Ong L, Shah NP.
    J Food Sci; 2008 Apr; 73(3):M111-20. PubMed ID: 18387113
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