Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheeses-Reference-Cited by-同舟云学术

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Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheeses

Published:2007-06-28 Issue:5 Volume:22 Page:525-534
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

ALONSO L.,JUÁREZ M.,RAMOS M.,MARTÍN-ALVAREZ P. J.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb00518.x/fullpdf

Reference23 articles.

1. Telme cheese from deep-frozen curd;Alichanidis;Journal of Dairy Science,1981

2. Alonso , L. 1985 Estudio de las características físicoquímicas del queso de Cabrales. Influencia de la congelación de cuajadas Ph.D. thesis

3. Arroyo , M. 1974 Fabriciacón y estudio del queso de Cabrales.

4. Effects of low temperature on the storage life of cheese;Dozet;Mlijekrstvo,1983

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3. Cheese Flavour Development and Sensory Characteristics;Global Cheesemaking Technology;2017-10-27

4. Shelf-life extension of cheese: frozen storage;HUM HEALT HANDB;2013

5. Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd;Food and Bioprocess Technology;2012-08-30

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