Author:
Mayo B.,Alonso L.,Alegría Á.
Publisher
Wageningen Academic Publishers
Reference54 articles.
1. Development of a Headspace Gas Chromatographic--Mass Spectrometric Method for Determining Methyl-Ketones and Secondary Alcohols in Blue Cheese
2. Development of a Headspace Gas Chromatographic--Mass Spectrometric Method for Determining Methyl-Ketones and Secondary Alcohols in Blue Cheese
3. Alonso, L., Juárez, M., Ramos, M. and Martín-Alvarez, P. J., 1987. Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening. European Food Research and Technology 185, 481-486.
4. The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses
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. Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya;International Journal of Dairy Technology;2023-03
2. Key Odorants of Lazur, a Polish Mold-Ripened Cheese;Journal of Agricultural and Food Chemistry;2017-02-01
3. Blue Cheese;Fermented Foods in Health and Disease Prevention;2017