Physicochemical, mechanical and sensory properties of long-ripened Polish and Italian cheeses and their content of selected minerals-Reference-Cited by-同舟云学术

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Physicochemical, mechanical and sensory properties of long-ripened Polish and Italian cheeses and their content of selected minerals

Published:2018-05-22 Issue:3/2018 Volume: Page:
ISSN:1644-2296
Container-title:Journal of Elementology
language:
Short-container-title:J. Elem.

Author:

Wolanciuk Anna,Litwińczuk Zygmunt,Kędzierska-Matysek Monika,Barłowska Joanna,Wolanciuk Anna

Publisher

Polish Society for Magnesium Research

Subject

Health, Toxicology and Mutagenesis,Inorganic Chemistry,Pollution,Ecology

Cited by 6 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. Interrelationships among physical and chemical traits of cheese: a case study on explanatory latent factors and clustering of 37 categories of cheeses;Journal of Dairy Science;2023-11

2. Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses;Foods;2022-12-14

3. Color measurement of animal source foods;Theory and practice of meat processing;2022-01-02

4. Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses;Molecules;2021-10-18

5. Colour assessment of milk and milk products using computer vision system and colorimeter;International Dairy Journal;2021-09

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