Author:
Dabour N.,Kheadr E.,Benhamou N.,Fliss I.,LaPointe G.
Funder
Canadian Research Network on Lactic Acid Bacteria
Natural Sciences and Engineering Council of Canada,
Agriculture and Agri-Food Canada,
Novalait Inc
Dairy Farmers of Canada
Rosell-Lallemand Inc
Egyptian Ministry of Higher Education
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference50 articles.
1. Reduced fat Cheddar cheese from condensed milk. 1. Manufacture, composition, and ripening;Anderson;J. Dairy Sci.,1993
2. The production of low fat Cheddar cheese;Banks;J. Soc. Dairy Technol.,1989
3. Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development;Bartels;Milchwissenschaft,1987
4. Vibration and compression responses of Cheddar cheese at different fat content and age;Beal;Milchwissenschaft,2000
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