Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:2002048/pdf
Cited by 31 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
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2. An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study;International Dairy Journal;2023-01
3. Attempt at Producing a “Lactose-Free” Directly Acidified Mozzarella (High Moisture Type) by Curd Washing and Pressing: A Chemical and Sensory Study;SSRN Electronic Journal;2022
4. Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology;Journal of Food Science;2021-02-13
5. Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption;International Dairy Journal;2020-10
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