Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties-Reference-Cited by-同舟云学术

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Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

Published:2016 Issue: Volume: Page:304-311
ISSN:0026-704X
Container-title:Mljekarstvo
language:
Short-container-title:Mljekarstvo

Author:

Felfoul Imène,

Publisher

Croatian Dairy Union

Cited by 3 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. Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence;Heliyon;2021-01

2. Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese;Mljekarstvo;2020-12-14

3. The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers;IOP Conference Series: Earth and Environmental Science;2020-02-01

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