Assessment of proteolysis and sensory characteristics of prato cheese with adjunct culture-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Assessment of proteolysis and sensory characteristics of prato cheese with adjunct culture

Published:2012-12-28 Issue:Supl2 Volume:33 Page:3143-3152
ISSN:1676-546X
Container-title:Semina: Ciências Agrárias
language:
Short-container-title:Sem. Ci. Agr.

Author:

Sato Rafael Tamotsu,Vieira Ariane Tayla B,Camisa Jaqueline,Vianna Priscila Cristina B,Rensis Christiane Maciel V B de

Publisher

Universidade Estadual de Londrina

Subject

General Agricultural and Biological Sciences

Cited by 5 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. Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese;Current Microbiology;2024-06-03

2. Principais propriedades funcionais do queijo muçarela, queijo prato e requeijão culinário – uma revisão;Revista do Instituto de Laticínios Cândido Tostes;2022-07-01

3. Estudo da proteólise de queijos Coloniais da Serra Catarinense durante sua maturação em temperatura ambiente;Revista do Instituto de Laticínios Cândido Tostes;2021-12-31

4. Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system;LWT;2019-12

5. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese;Journal of Dairy Science;2015-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP