Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses"
written by Irma Caro, Sergio Soto, Lucía Fuentes, Néstor Gutiérrez-Méndez, Briselda García-Islas, Karol E. Monroy-Gayosso, Javier Mateo,
published by Food and Nutrition Sciences, Vol.5 No.4, 2014
has been cited by the following article(s):
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[9] Online Media registration number
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[11] Improving the efficacy of nisin to control Listeria monocytogenes in queso fresco
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[12] Food pH: A tool for the management of patients with gastroesophageal reflux
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[13] Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencing
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[14] pH de los alimentos:¿ una herramienta para el manejo de los pacientes con reflujo gastroesofágico?
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[15] SENSORIAL AND PHYSICOCHEMICAL PROFILE OF CHIHUAHUA CHEESE CONSIDERING CONSUMER PREFERENCES
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[16] Perfil sensorial y fisicoquímico del queso chihuahua considerando las preferencias del consumidor
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[18] Invited review: Hispanic-style cheeses and their association with Listeria monocytogenes
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[23] Biodiversity of Bacteriocin-Producing Lactic Acid Bacteria from Mexican Regional Cheeses and their Contribution to Milk Fermentation
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[24] Impact of dietary fiber and hydrocolloids on the quality of low fat cheddar cheese
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[25] Medición de emociones en consumidores de queso: caso queso panela y queso adobera
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[27] Use of a miniature laboratory fresh cheese model for investigating antimicrobial activities
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[28] Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase
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[29] Effect of the inclusion of citrus pulp in the diet of goats on cheeses characteristics
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