Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by R. Malaka
Evaluation of Using Edible Coating and Ripening on Dangke, a Traditional Cheese of Indonesia
Food Research
Food Science
Related publications
The Influence of the Wooden Equipment Employed for Cheese Manufacture on the Characteristics of a Traditional Stretched Cheese During Ripening
Food Microbiology
Microbiology
Food Science
Studies on Cheese Ripening
Nihon Chikusan Gakkaiho
Studies on Cheese Ripening
Nihon Chikusan Gakkaiho
Accelerated Ripening of Gouda Cheese Using Aeromonas Aminopeptidase and Neutrase.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Proteolytic Enzymes of Ripening Cheddar Cheese
Evaluation of Hygiene and Safety Criteria in the Production of a Traditional Piedmont Cheese
Italian Journal of Food Safety
Food Science
Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating
Journal of Chemistry
Chemistry
Viscoelasticity of Edam Cheese During Its Ripening
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese
Italian Journal of Food Safety
Food Science
