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  Search result  Your search for [subject]Cheeses returned 6 records.  
 
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  Continuing Resource Development and suitability of local milk coagulants for making hard and semi-hard cheeses.



Subject: Food Science and Technology; Cheeses -- Organoleptic properties; Milk coagulants -- Cheeses.

  
     
Relevance: 17.39%
 
     
  Technical Report Studies on the microbiology of locally produced soft cheese.

by Resubal, Lourdes E.; College, Laguna: UPLB, 1975. 3p.

Subject: MILK; CHEESES; MICROBIOLOGY.

  
     
Relevance: 11.80%
 
     
  Technical Report Preparation and processing of coconut milk into white soft cheese.

by Sanchez, Priscilla C.; College, Laguna: UPLB, 1984. pp. 4-14. -(Study 1).

Subject: COCONUT BYPRODUCTS; CHEESES; PROCESSING; FOOD TECHNOLOGY.

  
     
Relevance: 11.42%
 
     
  Analytics Development and suitability of local milk coagulants for making hard and semi-hard cheeses.

by Davide, Clara I;

Subject: MILK; CHEESE; DEVELOPMENT SUITABILITY; COAGULANTS; HARD; SEMI-HARD CHEESES.

  
     
Relevance: 10.28%
 
     
  Analytics Electrochemical dyeing process: First pilot plant for dyeing cheeses with indigo.



Subject: Electrochemical dyeing; Dyeing indigo on cheeses.

  
     
Relevance: 10.14%
 
     
  Book Coconut as food.

by Banson J, et, al.; Diliman, Quezon City: Philippine Coconut Research and Development Foundation Inc.(PCRDF), 1990.

Subject: Coconut milk; Coconut pith; Ubod; Coconut flour; Flour-coconut; Nata de coco; Cheeses; Vinegar; Copra; Coconut-food.

  
     
Relevance: 9.00%
 
     
 
         
         
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