Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of mozzarella cheese-Reference-Cited by-同舟云学术

Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of mozzarella cheese

Published:1993-01 Issue:2 Volume:33 Page:167-187
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Kindstedt Paul S.,Fox P. F.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408399309527618

Reference126 articles.

1. Alvarez, R. J. 1986. Expectations of Italian cheese in the pizza industry. Proc. 23rd Annu. Marschall Italian Cheese Sem. 1986, Madison, WI. pp.130

Cited by 110 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

1. The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese;Food Chemistry Advances;2024-12

2. Use of high-pressure processing and low-temperature storage to extend the performance shelf life of 2 types of string cheese;Journal of Dairy Science;2024-09

3. Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?;Comprehensive Reviews in Food Science and Food Safety;2023-12-13

4. Introduction to Cheese Chemistry;Handbook of Cheese Chemistry;2023-07-28

5. Principais propriedades funcionais do queijo muçarela, queijo prato e requeijão culinário – uma revisão;Revista do Instituto de Laticínios Cândido Tostes;2022-07-01