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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > animal products > dairy products > cheeses > fresh cheeses × 46 items, grouped by Natural Resources, Earth and Environmental Sciences (view ungrouped items) atmospheric sciences (2)    (Click to View) Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from Northwest Argentina Journal of food quality (Click to View) Effect of production factors and ripening conditions on the characteristics of Serra cheese International journal of food science and technology ecology (2)    (Click to View) Effect of storage at 4 and 10c on the growth of listeria monocytogenes in and on queso fresco Journal of food safety (Click to View) Optimization of conditions for profiling bacterial populations in food by culture-independent methods International journal of food microbiology environment (1)    (Click to View) Effect of high pressure treatment on starter bacteria and spoilage yeasts in fresh lactic curd cheese of bovine milk Innovative food science and emerging technologies geography (1)    (Click to View) Proteolytic oligopeptides as molecular markers for the presence of cows' milk in fresh cheeses derived from sheep milk International dairy journal geology (1)    (Click to View) Minerals and trace elements in Icelandic dairy products and meat Journal of food composition and analysis natural resources (9)    (Click to View) Temperate forages ensiled with molasses or fresh cheese whey: Effects on conservation quality, effluent losses and ruminal degradation Animal feed science and technology (Click to View) Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from Northwest Argentina Journal of food quality (Click to View) Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese Food microbiology (Click to View) Using visible or near infrared spectroscopy (NIRS) on cheese to authenticate cow feeding regimes Food chemistry (Click to View) Application of active zein-based films with controlled release properties to control Listeria monocytogenes growth and lipid oxidation in fresh Kashar cheese Innovative food science and emerging technologies (Click to View) Prevalence, serotypes and virulence genes of Shiga toxin-producing Escherichia coli isolated from ovine and caprine milk and other dairy products in Spain International journal of food microbiology (Click to View) Milk fermentation by functional mixed culture producing nisin Z and exopolysaccharides in a fresh cheese model International dairy journal (Click to View) Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses International journal of food microbiology (Click to View) Optimization of conditions for profiling bacterial populations in food by culture-independent methods International journal of food microbiology