1. Change in the casein, free amino acid and textures during ripening of gouda cheese;Lee;Food Sci Anim Resour,1996
2. Change in chemical composition and nitrogenous compounds during ripening of gouda cheese;Lee;Food Sci Anim Resour,1996
3. Production of fat-derived (flavour) compounds during the ripening of gouda cheese;Alewijn;Int Daily J,2005
4. Characteristics of gouda cheese supplemented with fruit liquors;Choi;J Anim Sci Technol,2015
5. Choi
HY
2011
Application in gouda-type cheese manufacture added with korea traditional wines
MS Thesis
Sunchon National University
Korea
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