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Teagasc (Organization).
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Teagasc (Organization).
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Teagasc (Organization).
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Assessment and control of foodborne pathogens in Ireland /
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Application of probiotic bacteria to functional foods /
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Stimulation of propionic acid bacteria by lactic acid bacteria in cheese manufacture /
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Role of lactobacilli in flavour development of cheddar cheese /
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Biochemical and functional relationships in cheese /
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Control of cheese microflora using bacteriocins /
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Significance of lactobacilli in cheddar cheese /
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Enterococci in food fermentations : functional and safety aspects /
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Improving cheddar cheese flavour using Enterococci and thermophilic starter bacteria /
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Improving the quality of low fat cheddar cheese /
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Improving the quality of quarg /
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Functionality of dairy ingredients in chocolate /
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Development of phage resistant starter strains/
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Casein/caseinates as food ingredients /
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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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Reduced-fat cheese for pizza /
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Phage resistant starter cultures for cheddar and mozzarella cheeses /
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Model system for the production of enzyme modified cheese (EMC) flavours /
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Role of lipolysis in the biogenesis of cheese flavour /
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Subject: Microbiology
Format
27
Book
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27
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Subject
Microbiology
24
Cheese
13
Dairy microbiology
10
Dairy processing
3
Cheddar cheese
2
Food
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2
Pizza industry
1
Bacteriocins
1
Bifidobacterium
1
Casein
1
Cheesemaking
1
Chocolate
1
Food industry and trade
1
Research
1
Safety measures
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Author
7
Ross, R. P. (R. Paul)
4
Guinee, T. P.
3
Cogan, T. M.
3
Guinee, T. P. (Tim P.)
2
Beresford, Tom
2
Kilcawley, Kieran
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2
Stanton, Catherine
1
Beresford, T.
1
Coffey, A. (Aidan)
1
Condon, Seamus
1
Mehra, R. (Raj)
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Language
27
English
Region
27
Ireland
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