Characterization of cheese consumers in Santiago province, Chile

Characterization of cheese consumers in Santiago province, Chile

Guardado en:

Detalles Bibliográficos
Publicado en:	Ciencia e investigación agraria
Otros Autores:	Vargas-Bello-Pérez, Einar, Aguilar, Claudio, Toro-Mujica, Paula, Vera, Raúl R., Cerda, Matías, Briones, Ignacio
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Ciencia e investigación agraria v. 41, no. 3 (2014), p. 327-335
Materias:	Alimentos Queso Productos lácteos Consumidores Chile Consumo Caracterización
Publicación relacionada:	Contenido en: Ciencia e investigación agraria

Ejemplares similares

Occurrence of aflatoxin M, in parmesan cheese consumed in Minas Gerais, Brazil

Sampling and farm stories prompt consumers to by specialty cheeses
por: Reed, Barbara A.

Physiological characterization of common fungi associated with cheese
por: HAASUM, I.

Determining the chemical origins of cheese flavor
por: BROADBENT, Jeff

Amino acids determination in cheese

Genesis and identity of Chanco cheese (Chile 1750-1860). A contribution to studies on appellations of origin in Latin America
por: Lacoste, Pablo

Effect of cheese pH and temperature on serum phase characteristics of cream cheese during storage
por: Gigante, Mirna L.

Viscoelastic properties of reduced-fat and full-fat cheddar cheeses
por: MA, L.

Factors affecting pink discoloration in annato-colored pasteurized process cheese
por: SHUMAKER, E.

Fat mimetics in low-fat cheddar cheese
por: DRAKE, M.

Effect of pH on microstructure and characteristics of cream cheese

Mapping differences in consumer perception of sharp cheddar cheese in the United States

Monitoring proteolysis during cheddar cheese ripening using two-dimensional gel electrophoresis
por: Chin, H. W.

Sensory porperties and consumer perception of wet an dry cheese sauces
por: Childs, Jessica L.

Separation of immnoglobulin G from cheddar cheese whey by avidin-biotinylated IgY chormatography
por: KIM, H.

Lecithin improves texture of reduced fat cheeses
por: DRAKE, M.

Incorporation and survival of probiotic bacteria in whey cheese matrices

Clostridium botulinum spores and toxin in mascarpone cheese and other milk products
por: Franciosa, Giovanna

Clostridium botulinum spores and toxin in mascarpone cheese and other milk products
por: Franciosa, Giovanna

Effect of fat reduction on chemical composition, proteolysis, funtionality, and yield of mozzarella cheese
por: Rudan, Michael

Production of probiotic cheese (Cheddar-Like cheese) using enriched cream fermented by Bifidobacterium infantis
por: Daigle, A.

Sampling technique for cheese analysis by FTIR spectroscopy
por: CHEN, M.

Potassium sorbate diffusivity in American processed and mozzarella cheeses
por: HOON, J.

Effect of salt and chymosin on the physico-chemical properties of feta cheese during ripening
por: Prasad, N.

Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses
por: Guerzoni, M. E.

Effects of pH on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying salts
por: Lu, Y.

Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy
por: Subramanian, A.

Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei
por: Sharp, M. D.

Solid phase microextraction for cheese volatile compound analysis
por: Chin, H. W.

Incidence of Listeria monocytogenes in pasteurized ice cream and soft cheese in Costa Rica
por: MONGE, Rafael

Proteolysis of fynbo cheese salted with NaCI/KCI and ripened at two temperatures
por: Laborda, M. A.

UN DILEMA en quesería

Maduración acelerada de quesos
por: Zalazar, C. A.

Elaboración de quesos de oveja y de cabra.
por: Scholz, Wolfgang.
Publicado: (c1995.)

Description of two enterococcus strains isolated from traditional peruvian artisanal-produced cheeses with a bacteriocin-like inhibitory activity

Quesos low-fat
por: Bruno, Viviana

Utility to consumers and consumer acceptance of information on beef labels in Southern Chile
por: Schnettler M., Berta

Fromages la chymosine obtenue par fermentation est enfin autorisée en France
por: RICHARD, Sylvie

Mejora de textura y sabor en quesos tipo Continental

Parámetros evaluados durante la maduración del queso
por: De Piante Vicín, D.