Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese-Reference-Cited by-同舟云学术

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Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese

Published:2009-03 Issue:2 Volume:113 Page:424-434
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Karami M.,Ehsani M.R.,Mousavi S.M.,Rezaei K.,Safari M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference57 articles.

1. Domiati and Feta type cheeses;Abd El-Salam,1999

2. Modeling of proteolysis and lipolysis in Iranian white brine cheese;Alizadeh;Food Chemistry,2006

3. Traditional Feta cheese;Anifantakis,1991

4. Dairy processing handbook. Tetra Pak processing systems AB;Bylund,1995

5. Gerber method for the determination of fat in milk and milk products. British standard, 696;British Standards Institution,1995

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