Author:
Picon A.,Alonso R.,van Wely K. H. M.,Nuñez M.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference47 articles.
1. Abramoff, M. D., Magalhaes, P. J., & Ram, S. J. (2004). Image processing with ImageJ. Biophotonics International, 11, 36–42.
2. Alichanidis, E., Polychroniadou, A., Tzanetakis, N., & Vafopoulou, A. (1981). Teleme cheese from deep-frozen curd. Journal of Dairy Science, 64, 732–739.
3. Alonso, L., Juárez, M., Ramos, M., & Martín-Álvarez, P. J. (1987). Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheese. International Journal of Food Science and Technology, 22, 525–534.
4. Alonso, R., Picon, A., Rodríguez, B., Gaya, P., Fernández-García, E., & Nuñez, M. (2011). Microbiological, chemical and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk. International Dairy Journal, 21, 484–492.
5. Association of Official Analytical Chemists. (1984). Official Methods of analysis (14th ed). Washington, D.C., USA.
Cited by
12 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