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Publications by Mirian Tiaki Kaneiwa Kubo

Transference of Lutein During Cheese Making, Color Stability, and Sensory Acceptance of Prato Cheese

Food Science and Technology

English

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Physico-Chemical and Rheological Properties of Prato Cheese During Ripening

African Journal of Biotechnology

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Sensory Properties and Acceptance of Uruguayan Low-Fat Cheese “Queso Magro”

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Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening

Asian-Australasian Journal of Animal Sciences

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Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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Physicochemical and Sensory Characteristics of Sudanese LowFat Cheese During Storage Period

IOSR Journal of Agriculture and Veterinary Science

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Multicomponent Diffusion During Prato Cheese Ripening: Mathematical Modeling Using the Finite Element Method

Food Science and Technology

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Influence of Cheese-Making Recipes on the Composition and Characteristics of Camembert-Type Cheese

Journal of Dairy Science

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Using Wheat Flour and Alginate in Mozzarella Cheese Making on Physical and Sensory Quality

Research Journal of Life Science

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Sensory Properties and Chemical Composition of Sharri Cheese From Kosovo

English