Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores-Reference-Cited by-同舟云学术

Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores

Published:2005-09-17 Issue:3-4 Volume:222 Page:250-257
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Flórez Ana Belén,Ruas-Madiedo Patricia,Alonso Leocadio,Mayo Baltasar

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0021-2.pdf

Reference25 articles.

1. Arroyo M (1974) Estudio del Queso de Cabrales y Mejora de su Fabricación. Resma, Santander

2. Núñez M (1987) J Dairy Res 45:501–508

3. Fox PF, Guinee TP, Cogan TM, McSweeney PLH (2000) Fundamentals of Cheese Science. AN Aspen Publications, Maryland

4. Flórez AB, López-Díaz TM, Mayo B (2004) Int J Food Microbiol (In press)

5. Limsowtin GKY, Powel IB, Parente E (1995). Types of starters. In: Cogan TM, Accolas JP (eds) Dairy Starter Cultures. VCH Publisher Inc, New York, USA, pp101–130

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