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Teagasc (Organization)
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Teagasc (Organization)
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Teagasc Moorepark Food Research Centre : 2008 research report
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Research reports 2008 : Moorepark Dairy Production Research Centre
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Research report 2003 : Moorepark Dairy Research Centre.
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Research report 2004 : Moorepark Dairy Research Centre.
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Assessment and control of foodborne pathogens in Ireland /
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Role of lactobacilli in flavour development of cheddar cheese /
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Stimulation of propionic acid bacteria by lactic acid bacteria in cheese manufacture /
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Control of cheese microflora using bacteriocins /
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Novel milk protein ingredients /
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On-line sensor control for milk powder and cheese manufacture /
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Functionality of dairy ingredients in chocolate /
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Enterococci in food fermentations : functional and safety aspects /
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Reduced-fat cheese for pizza /
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Factors affecting aflatoxin levels in milk and milk powder
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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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Membrane separation of whey proteins.
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Cheese manufacture : control and prediction of quality characteristics /
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Cheesemaking efficiency /
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Subject: Dairy processing
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Dairy processing
10
Cheese
10
Microbiology
2
Accounting
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Agriculture
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Cheesemaking
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Technological innovations
1
Chocolate
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Dairy products industry
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Food industry and trade
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Milk proteins
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Safety measures
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Author
4
Guinee, T. P. (Tim P.)
2
Ross, R. P. (R. Paul)
2
Teagasc (Organization)
1
Beresford, Tom
1
Coffey, A. (Aidan)
1
Cogan, T. M.
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1
Condon, Seamus
1
Kelly, P. M
1
Kilcawley, Kieran
1
Mehra, R.
1
Murphy, P.
1
O'Callaghan, D.
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Language
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English
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Ireland
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