Improvement of Sensory Quality of Lowfat Kefalograviera-Type Cheese by Using Commercial Special Starter Cultures-Reference-Cited by-同舟云学术

Improvement of Sensory Quality of Lowfat Kefalograviera-Type Cheese by Using Commercial Special Starter Cultures

Published:2002-11 Issue:11 Volume:85 Page:2759-2767
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Katsiari M.C.,Voutsinas L.P.,Kondyli E.

Funder

National Agricultural Research Foundation of Greece

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference32 articles.

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3. Texture profile analysis;Bourne;Food Technol.,1978

4. Texture of Cheddar cheese as influenced by fat reduction;Bryant;J. Food Sci.,1995

5. Analysis of four starter cultures in the ripening of reduced-fat Cheddar cheese;Chen;J. Dairy Sci.,1992

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