Your browser doesn't support javascript.
loading
Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese.
Hickey, C D; Diehl, B W K; Nuzzo, M; Millqvist-Feurby, A; Wilkinson, M G; Sheehan, J J.
Affiliation
  • Hickey CD; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; University of Limerick, Castletroy, Limerick, Ireland. Electronic address: Cian.Hickey@teagasc.ie.
  • Diehl BWK; Spectral service AG, Emil-Hoffmann-Straße 33, 50996 Köln, Germany. Electronic address: Diehl@spectralservice.de.
  • Nuzzo M; RISE-Research Institutes of Sweden, Stockholm, Sweden.
  • Millqvist-Feurby A; RISE-Research Institutes of Sweden, Stockholm, Sweden. Electronic address: Anna.Feurby@ri.se.
  • Wilkinson MG; University of Limerick, Castletroy, Limerick, Ireland. Electronic address: Martin.Wilkinson@ul.ie.
  • Sheehan JJ; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. Electronic address: Diarmuid.Sheehan@teagasc.ie.
Food Res Int ; 102: 748-758, 2017 12.
Article in En | MEDLINE | ID: mdl-29196008
Subject(s)
Key words
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phospholipids / Cheese / Microbial Viability / Food Handling / Buttermilk Limits: Animals Language: En Journal: Food Res Int Year: 2017 Document type: Article
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phospholipids / Cheese / Microbial Viability / Food Handling / Buttermilk Limits: Animals Language: En Journal: Food Res Int Year: 2017 Document type: Article