دانلود مقالات ISI درباره Pecorino Cheese + ترجمه فارسی

Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk

Keywords: Aflatoxin M1; Concentration factor; Milk; Pecorino cheese;

دانلود رایگان متن کامل مقاله ISI 26 صفحه سال انتشار : 2018 سفارش ترجمه

Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets

Keywords: Extruded linseed; Ewe; Pecorino cheese; Consumer acceptability

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2012 سفارش ترجمه

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds

Keywords: Electronic nose; Artificial neural network; Classification; Volatile compounds; Pecorino cheese;

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2011 سفارش ترجمه

Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy

Keywords: Fourier transform infrared spectroscopy; linear discriminant analysis; Pecorino cheese; ripening time;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2010 سفارش ترجمه

Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese

Keywords: conjugated linoleic acid; rennet paste; probiotic; Pecorino cheese;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2009 سفارش ترجمه

Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of “Pecorino” cheese

Keywords: High pressure homogenization; Pecorino cheese; Ripening; Lipolysis; Proteolysis

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2008 سفارش ترجمه

Influence of Lamb Rennet Paste Containing Probiotic on Proteolysis and Rheological Properties of Pecorino Cheese

Keywords: rennet paste; probiotic bacteria; Pecorino cheese; proteolysis

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2008 سفارش ترجمه

Comparison of the Compositional, Microbiological, Biochemical, and Volatile Profile Characteristics of Nine Italian Ewes’ Milk Cheeses

Keywords: Pecorino cheese; nonstarter lactic acid bacteria; proteolysis; volatile component

دانلود رایگان متن کامل مقاله ISI 18 صفحه سال انتشار : 2006 سفارش ترجمه