Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese-Reference-Cited by-同舟云学术

Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese

Published:2008-02 Issue:2 Volume:19 Page:119-125
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Mucchetti G.,Bonvini B.,Remagni M.C.,Ghiglietti R.,Locci F.,Barzaghi S.,Francolino S.,Perrone A.,Rubiloni A.,Campo P.,Gatti M.,Carminati D.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference16 articles.

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2. Rilievi sulla tecnologia di produzione del Ragusano;Fulco;Industria del Latte,1984

3. Rilievi sulla tecnologia di produzione del Caciocavallo Palermitano;Fulco;Scienza Tecnica Lattiero Casearia,1984

4. Evoluzione del contenuto di zuccheri, acidi lattico e citrico e calcio durante la produzione e la conservazione di “Mozzarella di bufala Campana”: Confronto con la mozzarella di vacca;Ghiglietti;Scienza Tecnica Lattiero Casearia,2004

5. IDF Standard 4A. (1982). Cheese and processed cheese. Determination of the total solids content (Reference method). International Dairy Federation, Brussels.

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