Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects

Published:2024-09 Issue:9 Volume:107 Page:6614-6628
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Garofalo Giuliana^ORCID,Taspinar Tansu^ORCID,Busetta Gabriele^ORCID,Mastrangelo Salvatore^ORCID,Portolano Baldassare,Sardina Maria Teresa^ORCID,Gaglio Raimondo^ORCID,Erten Huseyin^ORCID,Settanni Luca^ORCID

Funder

Cukurova University

Regione Siciliana Assessorato regionale dell'agricoltura dello sviluppo rurale e della pesca mediterranea

Publisher

American Dairy Science Association

Reference54 articles.

1. Ash of milk, gravimetric method, method no. 945.46. Official Methods of Analysis of AOAC International;AOAC International,2012

2. Acidity of milk, titrimetric method, method no. 947.05. Official Methods of Analysis of AOAC International;AOAC International,2012

3. Fat content of raw and pasteurized whole milk, Gerber method by weight, method no. 2000.18. Official Methods of Analysis of AOAC International;AOAC International,2012

4. Loss on drying (moisture) in cheese, method no. 926.08. Official Methods of Analysis of AOAC International;AOAC International,2012

5. Texture and flavour development in Ras cheese made from raw and pasteurised milk;Awad;Food Chem.,2006

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP