Effect of ripening temperatures on proteolysis and lipolysis in the outer and inner regions of Ras-type cheese made by various salting methods-Reference-Cited by-同舟云学术

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Effect of ripening temperatures on proteolysis and lipolysis in the outer and inner regions of Ras-type cheese made by various salting methods

Published:1988-01 Issue:1 Volume:28 Page:1-16
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

El-Ella W.M.Abo,Baky A.A.Abdel,Aly M.E.,Fox P.F.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Manufacturing of Ras cheese from pasteurized milk;Abdel Tawab,1963

2. Studies on the manufacture and ripening of Ras-type cheese;Aly,1987

3. Proteinases in normal bovine milk and their action on caseins

Cited by 7 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. Effect of enzymatic cross-linking of milk proteins on properties of ice cream with different composition;International Journal of Food Science & Technology;2007-08

2. Ripening changes of Kulek cheese in wooden and plastic containers;Journal of Food Engineering;2001-05

3. The effect of salt concentration on rancidity in Gaziantep cheese;J SCI FOOD AGR;1999

4. The effect of salt concentration on rancidity in Gaziantep cheese;Journal of the Science of Food and Agriculture;1999-02

5. Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese;Food Chemistry;1997-10

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