142 results on '"CHEDDAR cheese"'
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2. Import Quota Licenses and Market Power
3. The Time It Takes to Age
4. What is the geography of Geographical Indications? Place, production methods and Protected Food Names
5. Meta-analysis to investigate relationships between somatic cell count and raw milk composition, Cheddar cheese processing characteristics and cheese composition
6. Milk quality and cheese diversification
7. CHANGING PATTERNS OF CHEESE MANUFACTURING IN AMERICA'S DAIRYLAND
8. Multistate outbreak of Escherichia coli O157:H7 infections associated with a national fast-food chain, 2006: a study incorporating epidemiological and food source traceback results
9. Thought for Food: Imagined Consumption Reduces Actual Consumption
10. Cheese Cultures: Transforming American Tastes and Traditions
11. Cheese
12. Cheese Straws
13. Contrastivism Rather than Something Else? On the Limits of Epistemic Contrastivism
14. Brand Inertia in U.S. Household Cheese Consumption
15. Rocky Landscape with Cheese Factory: The Stone Mills Union of LaFargeville, New York, 1896–1925
16. [April Calendar]
17. Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in the United States
18. Paths Swept out by Initially Slack Flexible Wires When Cutting Soft Solids; When Passing through a Very Viscous Medium; And during Regelation
19. From Artisans to "Factories": The Interpenetration of Craft and Industry in English Cheese-Making, 1650—1950
20. The Road to Stress-Free Science Fairs
21. Don't Cut the Cheese
22. 'Taste Kerrygold, Experience Ireland': An Ethnological Perspective on Food Marketing
23. Development of Enterococci and Production of Tyramine during the Manufacture and Ripening of Cheddar Cheese
24. Abstracts of Papers Presented at the 33rd Food Science and Technology Research Conference, University College, Cork, September 2003
25. Abstracts of Papers Presented at the 32nd Food Science and Technology Research Conference, University College, Cork, September 2002
26. Traditional and Molecular Approaches to Improving Bacteriophage Resistance of Cheddar and Mozzarella Cheese Starters
27. Abstracts of Papers Presented at the 30th Annual Food Science and Technology Research Conference, University College Cork, 19-20 September 2000
28. Outbreak of Escherichia coli O157:H7 Infection Associated With Eating Fresh Cheese Curds — Wisconsin, June 1998
29. Abstracts of Papers Presented at the 29th Annual Food Science and Techonology Research Conference, University College Cork, 15-17 September 1999
30. Autolysis of Lactobacilli during Cheddar Cheese Ripening
31. Letter from New York
32. Consumer Preference for Irish Farmhouse and Factory Cheeses
33. Abstracts of Papers Presented at the 28th Annual Food Science and Technology Research Conference, University College, Cork 3-4 September 1998
34. West Lima's Blue Ribbon Cheesemaker
35. Component Values for Milk Used in Cheddar Cheese
36. Readers' Dialogue
37. A Large Outbreak of Food Poisoning of Unknown Aetiology Associated with Stilton Cheese
38. Listeria Faecal Carriage by Renal Transplant Recipients, Haemodialysis Patients and Patients in General Practice: Its Relation to Season, Drug Therapy, Foreign Travel, Animal Exposure and Diet
39. The Transformation of Proteins into Fats during the Ripening of Cheese. (Preliminary Communication.)
40. The Migration of Cheese Manufacture in the United States
41. Effect of Government Programs on the Dairy Processing Industry
42. The Influence of the Federal Food and Drug Administration in Marketing
43. Finding Adequate Proteins When Meat Is Scarce
44. Italian Cheese Production in the American Dairy Region
45. Factor Analysis as a Technique for Examining Complex Data on Foodstuffs
46. The American Chemical Society
47. Bias Arising in Wording Consumer Questionnaires
48. Proteolysis in Blue-Veined Cheese: An Intervarietal Study
49. Abstracts of Papers Presented at the 27th Annual Food Science and Technology Research Conference, University College, Cork, 18 September 1997
50. Proteolysis in the Irish Farmhouse Blue Cheese, Chetwynd
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