Author:
Guinee T. P.,McSweeney P. L. H.
Reference253 articles.
1. Anonymous 1996. UK lite hard cheese market. Low and Lite Digest. 1, 7, 8–11.
2. Altemueller, A.G., Rosenberg, M. 1996. Monitoring proteolysis during ripening of full-fat and low-fat Cheddar cheese by reverse-phase HPLC. J. Food Sci. 61, 295–298.
3. Amer, S.N., El-Koussy, L., Ewais, S.M. 1977. Studies on making baby Edam cheese with low-fat content. Egypt. J. Dairy Sci. 5, 215–221.
4. Ardö, Y. 1993. Characterizing ripening in low-fat, semi-hard-eyed cheese made with undefined mesophilic DL-starter. Int. Dairy J. 3, 343–357.
5. Ardö, Y. 1997. Flavour and texture in low-fat cheese. In: Microbiology and Biochemistry of Cheese and Fermented Milk, 2nd edn (B.A. Law, ed.), pp. 207–218, Blackie Academic and Professional, London.
Cited by
13 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