8. Modernisation of traditional food processes and products-Reference-Cited by-同舟云学术

8. Modernisation of traditional food processes and products

Published:2017-09-30 Issue: Volume: Page:113-133
ISSN:
Container-title:Consumer trends and new product opportunities in the food sector
language:
Short-container-title:

Author:

Lipan L.¹,Sánchez-Rodríguez L.¹,Cano-Lamadrid M.¹,Collado-González J.¹,Noguera-Artiaga L.¹,Sendra E.¹,Carbonell-Barrachina A.A.¹

Affiliation:

1. Departamento Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.

Publisher

Wageningen Academic Publishers

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/978-90-8686-852-0_8

Reference138 articles.

1. Composition and sensory profiling of probiotic Scamorza ewe milk cheese

2. Composition and sensory profiling of probiotic Scamorza ewe milk cheese

3. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures

4. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures

5. Chemical Composition of Light and Dark Muscle of Peruvian Anchovy (Engraulis ringens) and Its Seasonal Variation

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2. Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage;Italian Journal of Food Safety;2019-06-20