85 results on '"*CHEESE analysis"'
Search Results
2. [Influence of copper ions on proteolytic enzymes of cheese (author's transl)].
3. Regulatory surveillance for aflatoxin and other mycotoxins in feeds, meat, and milk.
4. Lactose intolerance and fermented dairy products.
5. [Chlorinated pesticides in foodstuffs of animal origin].
6. Psycho- and vasoactive compounds in food substances.
7. Applicability of heat-stable deoxyribonuclease assay for assessment of staphylococcal growth and the likely presence of enterotoxin in cheese.
8. Collaborative study of methods for the determination and chemical confirmation of aflatoxin M1 in dairy products.
9. The determination of acetic, propionic and butyric acids in cheese.
10. [The bitter peptides from casein and sheese. 1. Current state of knowledge].
11. [Nitrates and nitrites in cheese].
12. Aflatoxin M1: analysis in dairy products and distribution in dairy foods made from artificially contaminated milk.
13. Letter: Disease traced to cheese.
14. [On the determination technics of phosphatase in milk and its derivatives].
15. Cheese products: protein, moisture, fat, and acceptance.
16. Determination of the tyramine content of South African cheeses by gas-liquid chromatography.
17. Partitioning behavior of aflatoxin M in dairy products.
18. Oxidation of sodium (U- 14 C)palmitate into carbonyl compounds by Penicillium roqueforti spores.
19. [Bitter taste in cheese].
20. [Detection of staphylococcal enterotoxin B in foods by immunofluorescence method. I. Detection of enterotoxin in milk and cottage cheese].
21. [Pesticide residues in milk and milk products].
22. Persistence of foot-and-mouth disease virus in animals, their products and the environment.
23. Tyramine content of some cheeses.
24. Fluorometric determination of vitamin A in dairy products.
25. The mass spectra of some permethylated acetylpeptides.
26. [Vitamin F in cheese].
27. [B complex vitamins in buffaloe milk and in their transformation products. Experimental research].
28. [Statistical study from the microbiological viewpoint of cheeses suspected of having caused poisoning].
29. Collaborative study of the colorimetric determination of sorbic acid in cheese.
30. Formation of aflatoxin in cheddar cheese by aspergillus flavus and aspergillus parasiticus.
31. [On the determination of the tyramine content of different varieties of Italian cheeses].
32. [Fluorometric method for determining folic acid in food products].
33. [Utilization of physical and chemical measuring methods in the technological processes of milk industry. 1. Control of curd washing in cheese production].
34. Contributions to the methodology of cheese analysis; the use of parchment paper cups instead of the glass cups for acid-butyrometric fat content determination according to Gerbervan Gulik.
35. Cholesterol, fat, and protein in dairy products.
36. Combined gas chromatography-mass spectrometry of multiple chlorinated pesticide residues in foods.
37. [Pesticides in children food (author's transl)].
38. Cheese reaction and tyramine.
39. [Molybdenum in animal food products in Tomsk District].
40. [Nature of some bitter products of developing during preparation of cheeses].
41. Fatty acid compsition of fats extracted from meat and cheese pizza.
42. Transfer of 131 I from milk into cheese.
43. Free fatty acids and the flavor of dairy products.
44. Production of staphylococcal enterotoxin A in cheddar and colby cheese.
45. Comparison of two extraction procedures for the determination of cholesterol in dairy products.
46. [Studies of the chemical kinetics in a slowly ripening cheese. I. Proteins and amino acids].
47. Collaborative study of the use of a convenient salt measuring titrator for monitoring salt concentration in meat, fish, and cheese.
48. Transfer of plutonium from milk into cheese.
49. The chemistry and biochemistry of cheese ripening.
50. Occurrence of diethylnitrosamine in some samples of food.
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