Author:
Fenelon M.A.,O’Connor P.,Guinee T.P.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference53 articles.
1. Monitoring proteolysis during ripening of full-fat and low-fat cheddar cheese by reverse-phase HPLC;Altemueller;J. Food Sci.,1996
2. Flavor and texture in low-fat cheese;Ardo,1987
3. Characterizing ripening in low-fat, semi-hard-eyed cheese made with undefined mesophilic DL-starter;Ardo;Int. Dairy J.,1993
4. Contribution of the components of the water-soluble fraction to the flavor of Cheddar cheese;Aston;N. Z. J. Dairy Sci. Technol.,1986
5. The production of low fat Cheddar cheese;Banks;Int. J. Soc. Dairy Technol.,1989
Cited by
112 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