Microbiology and Biochemistry of Cheeses with Appélation d’Origine Protegée and Manufactured in the Iberian Peninsula from Ovine and Caprine Milks-Reference-Cited by-同舟云学术

Microbiology and Biochemistry of Cheeses with Appélation d’Origine Protegée and Manufactured in the Iberian Peninsula from Ovine and Caprine Milks

Published:2000-03 Issue:3 Volume:83 Page:584-602
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Freitas Cristina,Xavier Malcata F.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference162 articles.

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2. Elementos para o estudo do queijo da Serra;Antunes;Bol. Pecu. (Lisb.),1943

3. Estudio de los quesos con denominación de origen Roncal e Idiazabal elaborados en Navarra;Arizcun;Alimentaria,1996

4. Contribution of the components of the water soluble fraction to the flavour of Cheddar cheese;Aston;N. Z. J. Dairy Sci. Technol.,1986

5. Proteolysis and flavour development in Cheddar cheese;Aston;Aust. J. Dairy Technol.,1983

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