A ripening and storage study of soft goat cheese with Penicillium candidum on the surface☆-Reference-Cited by-同舟云学术

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A ripening and storage study of soft goat cheese with Penicillium candidum on the surface☆

Published:1988 Issue:3 Volume:30 Page:191-203
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

MARTINHERNANDEZ M,JUAREZ M,RAMOS M

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 16 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. Some Properties of Fresh and Ripened Traditional Akcakatik Cheese;KOREAN J FOOD SCI AN;2018

2. Spanish goat and sheep milk cheeses;Small Ruminant Research;2011-11

3. Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese;International Journal of Food Properties;2009-05-06

4. A Survey on the Some Chemical and Biochemical Properties of Civil Cheese, a Traditional Turkish Cheese;International Journal of Food Properties;2006-12

5. Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk;International Journal of Food Properties;2006-09

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