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General aspects of cheese technology

Published:2004 Issue: Volume: Page:23-XIII
ISSN:1874-558X
Container-title:Major Cheese Groups
language:
Short-container-title:

Author:

Bennett R.J.,Johnston K.A.

Publisher

Elsevier

Reference17 articles.

1. The main steps in manufacture;Bertrand,1987

2. Collection and reception of milk;Bylund,1995

3. Cheese;Bylund,1995

4. Pasta Filata cheeses;del Prato,2001

5. Optimising starter culture performance in New Zealand cheese plants;Heap;Aust. J. Dairy Technol.,1998

Cited by 9 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. The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines;Current Microbiology;2020-09-16

2. Everybody loves cheese: crosslink between persistence and virulence of Shiga-toxin Escherichia coli;Critical Reviews in Food Science and Nutrition;2020-06-10

3. Origin of disinfection by-products in cheese;Food Additives & Contaminants: Part A;2017-04-12

4. Salting of Cheese Curd;Fundamentals of Cheese Science;2016-08-23

5. Post-Coagulation Treatment of the Renneted-Milk Gel;Fundamentals of Cheese Science;2016-08-23

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