Current state of Portuguese dairy products from ovine and caprine milks-Reference-Cited by-同舟云学术

Current state of Portuguese dairy products from ovine and caprine milks

Published:2011-11 Issue:1-3 Volume:101 Page:122-133
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Reis Patrícia J.M.,Malcata F. Xavier

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference106 articles.

1. Microstructural Principles of Food Processing & Engineering;Aguilera,1990

2. Amaral, O.M.R.P., 1996. Caracterização de queijo Serpa proveniente de três genótipos ovinos. M.Sc. thesis. Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa, Lisboa, Portugal.

3. Preliminary data on the ewe breed effect on the quality of Portuguese Serpa cheese;Bettencourt,1998

4. Texture of Cheddar cheeses as influenced by fat reduction;Bryant;J. Food Sci.,1995

5. Textural analysis of cheese;Chen;J. Dairy Sci.,1979

Cited by 28 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

1. Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses;Frontiers in Industrial Microbiology;2024-07-16

2. Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria;Foods;2023-08-25

3. Production, Consumption, and Nutritive Value of Cheeses from Cows and Other Mammals;Handbook of Cheese Chemistry;2023-07-28

4. Sensory Profiles of Iberian and Related Cheese Varieties;Sensory Profiling of Dairy Products;2023-05-12

5. Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture;Foods;2023-02-06