Soft Cheeses (with Rennet)-Reference-Cited by-同舟云学术

Soft Cheeses (with Rennet)

Published:2017-10-27 Issue: Volume: Page:301-325
ISSN:
Container-title:Global Cheesemaking Technology
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Author:

Morales Maria Belén López¹,Bintsis Thomas²,Alichanidis Efstathios³,Herian Karol⁴,Jelen Paul⁵,Hynes Erica R.⁶⁷,Cristina Perotti Maria⁶⁷,Bergamini Carina V.⁶⁷,Attard Everaldo⁸,Grupetta Anthony⁹,Carpino Stefania¹⁰,Tavares Tânia G.¹¹¹²,Xavier Malcata F.¹¹¹³

Affiliation:

1. Food Science and Technology Department, International Excellence Campus for Higher Education and Research ‘Campus Mare Nostrum’, Veterinary Faculty; University of Murcia; Spain

2. 11 Parmenionos; 50200 Ptolemaida Greece

3. Department of Food Science and Technology, School of Agriculture; Aristotle University of Thessaloniki; Greece

4. Director-Emeritus, Slovak Dairy Research Institute; Slovakia

5. Department of Agricultural, Food and Nutritional Science; University of Alberta; Canada

6. Facultad de Ingeniería Química (Universidad Nacional del Litoral); Argentina

7. Instituto de Lactología Industrial (Universidad Nacional del Litoral - Consejo Nacional de Investigaciones Científicas y Técnicas); Argentina

8. Division of Rural Sciences and Food Systems, Institute of Earth Systems; University of Malta; Malta

9. Veterinary Regulations Directorate; Italy

10. CoRFiLaC - Consorzio Ricerca Filiera Lattiero Casearia; Ragusa Italy

11. Laboratory of Engineering of Processes, Environment, Biotechnology and Energy (LEPABE); Portugal

12. REQUIMTE/Department of Chemical Sciences, Faculty of Pharmacy; University of Porto; Portugal

13. Department of Chemical Engineering; University of Porto; Portugal

Publisher

John Wiley & Sons, Ltd

Reference72 articles.

1. Heavy metal concentrations in dairy products from sheep milk collected in two regions of southern Italy;Anastasio;Acta Veterinaria Scandinavica,2006

2. Anonymous 2015 Official website of Torta del Casar www.tortadelcasar.eu

3. Anonymous 1985 Diário da República Lisbon, Portugal

4. Attard , E. 2013 Valorisation of the Maltese Ġbejna through Chemometric and Proximate Analysis University of Malta Malta

5. Nonstarter Lactobacillus Strains as adjunct cultures for cheese making: In vitro characterization and performance in two model cheeses;Briggiler Marcó;Journal of Dairy Science,2007

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