koservierungsmittel for emmental, gruyere, and the like cheese

• 1. 含有天然奶酪和马苏里拉再制干酪的混合奶酪的制备方法及产品 [P] . 中国专利： CN112640960A . 2021-04-13
• 2. 用于制作奶酪类食品，特别是奶酪、奶酪特制品或奶酪替代品的方法 [P] . 中国专利： CN107205414B . 2021.10.22
• 3. Preparing gruyere or emmental type cheese - using milk having high content of butyric spores [P] . 法国专利： FR2405654B1 . 1980-08-08

  机译： 准备格律耶尔奶酪或埃门塔尔奶酪-使用牛奶中含有大量的丁酸孢子

• 4. Preparing gruyere or emmental type cheese - using milk having high content of butyric spores [P] . 法国专利： FR2405654A1 . 1979-05-11

  机译： 准备格律耶尔奶酪或埃门塔尔奶酪-使用牛奶中含有大量的丁酸孢子

• 5. The shaping mould intended for the manufacture of cheese called emmenthal or emmental, gruyere side and " [P] . 法国专利： FR1150668A . 1958-01-16

  机译： 用于制造奶酪的成型模具，称为“干酪”或“干酪”，格鲁耶尔面和“

• 1. Some Properties of Traditional Whey Cheese （Mud Cheese） Produced in Turkey [J] . N. Kavas, G. Kavas 食品科学与工程：英文版 . 2011,第003期
• 2. Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese [J] . Ichrak Charfi, Cyrine Moussi, Hanene Ghazghazi, 食品与营养科学（英文） . 2021,第012期
• 3. Integrated multi-sensor circuit for environmental data tracing in safe food storage and delivery: The sliced Emmental cheese case study [C] . Grassi M., Picolli L., Conso F., IEEE Sensors . 2012
• 4. Drivers of Liking of Cheddar Cheese Shreds and Consumer Perception of Anticake Agents on Cheddar Cheese Shreds [D] . Meals, Stephanie Elaine. 2019
• 5. Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice [O] . Houem Rabah, Fillipe Luiz Rosa do Carmo, Rodrigo Dias de Oliveira Carvalho, 2020
• 6. Analysis of brevibacteria on the surface of Gruyere cheese detected by in situ hybridization and by colony hybridization [O] . B. Kolloffel, L. Meile, M. Teuber 1999

• 1. Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making [J] . Sameh Awad ,Nour Elhoda Ahmed ,Morsi El Soda . 食品与营养科学（英文） . 2013,第9期
• 2. Effect of Garlic Paste on the Physicochemical Attributes of Cheese [J] . Mouluda Sohany ,Md. Abdul Halim ,Most. Jesmin Akhter . 食品与营养科学(英文) . 2022,第1期
• 3. Use of iPergularia tomentosa/iPlant Enzymatic Coagulant System in Fresh Cheese-Making [J] . F. A. Benyahia ,O. Aissaoui Zitoun ,B. Meghzili . 食品与营养科学(英文) . 2021,第11期
• 4. 基于应用科学大学模式的瑞士酒店管理高等教育——瑞士理诺士—格鲁耶应用科学大学(LRG-UAS)介绍 [C] . Luo Guofeng ,罗国锋 . 2011世界酒店与旅游管理教育峰会 . 2011
• 5. 鮰爱德华氏菌和鲁氏耶尔森氏菌二联口服疫苗制备及免疫效果评价 [A] . 阳磊 . 2015