Author:
Fox Patrick F.,Guinee Timothy P.,Cogan Timothy M.,McSweeney Paul L. H.
Reference12 articles.
1. Bennett RJ, Johnson KA (2004) General aspects of cheese technology. In: Fox PF, McSweeney PLH, Cogan TM et al (eds) Cheese: Chemistry, Physics and Microbiology. Major Cheese Groups, vol 2, 3rd edn. Elsevier, Amsterdam, pp 23–50
2. Bylund G (1997) Dairy Processing Handbook. Tetra Pak, Lund
3. Dejmek P, Walstra P (2004) The syneresis of rennet-coagulated curd. In: Fox PF, McSweeney PLH, Cogan TM et al (eds) Cheese: Chemistry, Physics and Microbiology. General Aspects, vol 1, 3rd edn. Elsevier, Amsterdam, pp 71–103
4. Fox PF, McSweeney PLH (1998) Dairy Chemistry and Biochemistry. Blackie Academic and Professional Publishers, London
5. Green ML, Grandison AS (1993) Secondary (non-enzymatic) phase of rennet coagulation and post-coagulation phenomena. In: Fox PF (ed) Cheese: Chemistry, Physics and Microbiology, vol 1, 2nd edn. Chapman & Hall, London, pp 101–140
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