Author:
Loudiyi M.,Aït-Kaddour A.
Reference47 articles.
1. Effect of partial substitution of NaCl with KCl on proteolysis of halloumi cheese;Ayyash;Journal of Food Science,2011
2. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta - Bioenergetics,2007
3. The infrared spectra of complex molecules;Bellamy,1975
4. La spectroscopie infrarouge et ses applications analytiques;Bertrand,2006
5. Cheese-matrix characteristics during heating and cheese melting temperature prediction by synchronous fluorescence and mid-infrared spectroscopies;Boubellouta;Food and Bioprocess Technology,2012
Cited by
14 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