1. Pearson's chemical analysis of foods;Egan,1981
2. Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin;Fox;Journal of Dairy Research,1971
3. Transport of salt and water during salting of cheese. 1. Analysis of processes involved;Guerts;Netherlands Milk and Dairy Journal,1974
4. Influence of cheese geometry on the movement of sodium chloride and water during brining;Guinee;Irish Journal of Food Science and Technology,1986
5. Survival of probiotic microbial strains in a cheese matrix during ripening: Simulation of rates of salt diffusion and microorganism survival;Gomes;Journal of Food Engineering,1998