Author:
Mania Ignazio,Delgado Amelia Martins,Barone Caterina,Parisi Salvatore
Publisher
Springer International Publishing
Reference54 articles.
1. 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
2. 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
3. Barbieri G, Barone C, Bhagat A, Caruso G, Conley Z, Parisi S (2014) The prediction of shelf life values in function of the chemical composition in soft cheeses. In: The influence of chemistry on new foods and traditional products. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-11358-6_2
4. Barone C, Barbera M, Barone M, Parisi S, Steinka I (2017) Chemical correlations between industrial curds and final cheeses. Can cheesemakers standardise productions? In: Chemical profiles of industrial cow’s milk curds. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-50942-6_4
5. Beresford T (2007) The microbiology of cheese ripening—55, what factors affect microbial growth in cheese? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton
Cited by
1 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