MICROSTRUCTURE OF JARLSBERG TYPE AND EDAM CHEESES AS INFLUENCED BY MATURATION-Reference-Cited by-同舟云学术

MICROSTRUCTURE OF JARLSBERG TYPE AND EDAM CHEESES AS INFLUENCED BY MATURATION

Published:2001-09 Issue:4 Volume:24 Page:337-350
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

ARYANA KAYANUSH J.,HAQUE ZAHUR U.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2001.tb00613.x/fullpdf

Reference39 articles.

1. Reduced Fat Cheddar Cheese from Condensed Milk. 2. Microstructure

2. K.J. ARYANA, and Z.U. HAQUE, 1997 . Effect of maturation on the microstructure of Vallegret cheese . Proceedings of the Southeastern Microscopic Society, pp.26 -27 Abstr.

3. K.J. ARYANA, and Z.U. HAQUE, 1997 . Effect of maturation on the microstructure of Edam cheese . Presented at 92ndAnn. Mtg., American Dairy Science Assoc. June 22-25, Guelph, Canada.

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