Soft-ripened and fresh cheeses: Feta, Quark, Halloumi and related varieties-Reference-Cited by-同舟云学术

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Soft-ripened and fresh cheeses: Feta, Quark, Halloumi and related varieties

Published:2007 Issue: Volume: Page:474-493
ISSN:
Container-title:Improving the Flavour of Cheese
language:
Short-container-title:

Author:

Litopoulou-Tzanetaki E.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/G0143772W321183N.pdf

Reference78 articles.

1. Greek Cheeses, a Tradition of Centuries;Anifantakis,1991

2. Cottage Cheese and Other Cultured Milk Products;Douglas,1967

3. ECK A and GILLIS J-C, Le Fromage, 3rd edn, Paris, Lavoisier.

4. Cheese: Chemistry, Physics and Microbiology;Fox,1993

5. Cheese: Chemistry, Physics and Microbiology;Fox,2004

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3. A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese;Food Technology and Biotechnology;2021-09

4. Use of kefir and buttermilk to produce an innovative quark cheese;Journal of Food Science and Technology;2020-05-17

5. Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus;LWT;2019-05

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