Subjects: “...microbiology...”
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“..., acidity, composition, color), microbiology, proteolysis and lipolysis indexes, Maillard compound formation...”
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“... storage periods of raw goat milk on the quality of the powder product. Alterations in microbiological...”
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“... submitted to physical-chemical, microbiological and sensory analyses on the 1st, 10th and 21st days after...”
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“... and implementation of HACCP, along with the microbiological parameters of the final product and the losses...”
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“.... === The aim of the present study was to evaluate physical, chemical and microbiological characteristics...”
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“... of microbiological counts in raw milk, values were in accordance with those reported in the literature in several...”
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“...-200,000, 400-500,000 and 800,000 cells./mL) on physical, chemical, microbiological, sensorial...”
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“... and its color), and microbiological properties of the cheesecake manufactured with wheat flour...”
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“... and microbiological characteristics of both pasteurized semi-skimmed milk and milk cream, over 28 and 30 days...”
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