Author:
Diezhandino I.,Fernández D.,González L.,McSweeney P.L.H.,Fresno J.M.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey;Albenzio;International Journal of Food Microbiology,2001
2. Assessment of microbial populations dynamics in a blue cheese by culturing and denaturing gradient gel electrophoresis;Alegría;Current Microbiology,2011
3. Official methods of analysis;AOAC,1980
4. Official methods of analysis;AOAC,1990
5. Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese;Cakmakci;International Journal of Dairy Technology,2013
Cited by
65 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