lemon curd
Selected indexed studies
- Streptococcus faecium var. casselifavus, nov. var. (J Bacteriol, 1968) [PMID:5669887]
- Evaluation of Antibacterial Activity of Lactobacillus Spp. on Selected Food Spoilage Bacteria. (Recent Pat Food Nutr Agric, 2015) [PMID:25751004]
- Changes in volatile flavor compounds and metabolites during processing of Ginger milk curd from buffalo milk by GC-IMS and LC-MS. (Food Res Int, 2025) [PMID:40253132]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Streptococcus faecium var. casselifavus, nov. var. (1968) pubmed
- Evaluation of Antibacterial Activity of Lactobacillus Spp. on Selected Food Spoilage Bacteria. (2015) pubmed
- Changes in volatile flavor compounds and metabolites during processing of Ginger milk curd from buffalo milk by GC-IMS and LC-MS. (2025) pubmed
- Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese. (2023) pubmed
- Use of folk remedies among patients in Karachi Pakistan. (2003) pubmed
- A comparative study of the antacid effect of some commonly consumed foods for hyperacidity in an artificial stomach model. (2017) pubmed
- Study on the Correlation between the Protein Profile of Lupin Milk and Its Cheese Production Compared with Cow's Milk. (2021) pubmed
- Chemical composition and some properties of modified buffalo milk for infant feeding. (1976) pubmed