Author:
Mania Ignazio,Delgado Amélia Martins,Barone Caterina,Parisi Salvatore
Publisher
Springer International Publishing
Reference76 articles.
1. Alichanidis E (2007) Cheeses ripened in brine—168, what causes softening of the cheese body in white-brined cheeses? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton
2. Allain V, Salines M, Le Bouquin S, Magras C (2018) Designing an innovative warning system to support risk-based meat inspection in poultry slaughterhouses. Food Control 89:177–186. https://doi.org/10.1016/j.foodcont.2018.02.003
3. Allata S, Valero A, Benhadja L (2017) Implementation of traceability and food safety systems (HACCP) under the ISO 22000:2005 standard in North Africa: the case study of an ice cream company in Algeria. Food Control 79:239–253. https://doi.org/10.1016/j.foodcont.2017.04.002
4. Aworh OC, Muller HG (1987) Cheese-making properties of vegetable rennet from sodom apple (Calotropis procera). Food Chem 26(1):71–79. https://doi.org/10.1016/0308-8146(87)90168-3
5. Banks JM (2007a) Ultrafiltration of cheesemilk—16, why is ultrafiltration used for cheesemaking and how is it applied? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton
Cited by
9 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