Blue-Veined Cheeses-Reference-Cited by-同舟云学术

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Blue-Veined Cheeses

Published:2017-10-27 Issue: Volume: Page:415-435
ISSN:
Container-title:Global Cheesemaking Technology
language:
Short-container-title:

Author:

Morales Maria Belén López¹,Ardö Ylva²,Berthier Françoise³,Karatzas Kimon-Andreas G.⁴,Bintsis Thomas⁵

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. Department of Food Science; University of Copenhagen; Denmark

3. Unité de Recherches en Technologie et Analyses Laitières Rue de Versailles; France

4. Department of Food and Nutrition Sciences; The University of Reading; United Kingdom

5. 11 Parmenionos; 50200 Ptolemaida Greece

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119046165.ch11/fullpdf

Reference64 articles.

1. Using a fiber optic sensor for cutting time prediction in cheese manufacture from a mixture of cow, sheep and goat milk;Abdelgawad;Journal of Food Engineering,2014

2. Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese;Alvarez-Martin;International Dairy Journal,2007

3. Anonymous 2015 History of Stilton www.stiltoncheese.co.uk

4. Montbrison Fourme en forme;Anonymous;Profession fromager,2016

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