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Teagasc (Organization). Dairy Products Research Centre.
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Teagasc (Organization). Dairy Products Research Centre.
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Teagasc (Organization). Dairy Products Research Centre.
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Improving the quality of quarg /
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Improving the quality of low fat cheddar cheese /
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Improving cheddar cheese flavour using Enterococci and thermophilic starter bacteria /
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Significance of lactobacilli in cheddar cheese /
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Casein/caseinates as food ingredients /
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Development of phage resistant starter strains/
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Pizza cheese quality : effects of seasonal variation in milk composition /
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Pizza cheese quality : effects of processing and ripening /
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B-Lactoglobulin : a whey protein fraction with enhanced functionality /
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Application of probiotic bacteria to functional foods /
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Use of bacteriocins to improve cheese quality and safety /
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Biochemical and functional relationships in cheese /
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Dairy ingredients for chocolate and confectionery /
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Dehydration of fermented and flavour-sensitive products /
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Subject: Dairy microbiology
Format
14
Book
Online Availability
14
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Subject
Dairy microbiology
11
Cheese
11
Microbiology
3
Cheddar cheese
2
Pizza industry
1
Casein
Author
4
Guinee, T. P.
2
Cogan, T. M.
2
Mehra, R. (Raj)
2
Ross, R. P. (R. Paul)
1
Beresford, T.
1
Kelly, P. M
more ...
1
Keogh, M. K.
1
Stanton, Catherine
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Language
14
English
Region
14
Ireland
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