Author:
Muir D.D.,Hunter E.A.,Banks J.M.,Horne D.S.
Reference17 articles.
1. Sensory properties of low-fat Cheddar cheese: effect of salt content and adjunct culture;Banks;J. Soc. Dairy Technol.,1993
2. A comparison of cheese yield and cheesemaking efficiency using seasonal and standardised milk;Banks;J. Soc. Dairy Technol.,1984
3. Sensory properties of Cheddar cheese: effect of fat content on maturation;Banks;Milchwissenschaft,1994
4. Influence of cheese composition on quality;Fox;Ir. J. Agric. Res.,1975
5. The assessment of cheddar cheese quality by compositional analyses;Gilles;NZ J. Dairy Sci. Technol.,1973
Cited by
45 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