Author:
Lashkari Hannan,Khosrowshahi asl Asghar,Madadlou Ashkan,Alizadeh Mohammad
Publisher
Springer Science and Business Media LLC
Reference27 articles.
1. AOAC, Association of Official Analytical Chemists (1997) Official Methods of Analytical, 16th edn., 3rd rev. Arlington, VA, USA
2. Azarnia S, Ehsani MR, Mirhadi SA (1997) Evaluation of the physico chemical characteristic of the curd during the ripening of Iranian Brine cheese. Int Dairy J 7:473–478
3. Drake MA, Swanson BG (1995) Reduced- and low-fat cheese thecnology: a review. Trend Food Sci Tech 6:366–369
4. Derringer G, Suich R (1980) Simultaneous optimization of several response variables. J Quality Tech 12(4):214–219
5. James CS (1995) Analytical chemistry of foods. Blackie Academic & Professional, Glasgow
Cited by
26 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献