相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine
S. Kaminarides et al.
FOOD CHEMISTRY (2007)
Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese)
C. Chaves-Lopez et al.
JOURNAL OF APPLIED MICROBIOLOGY (2006)
A survey on the some chemical and biochemical properties of civil cheese, a traditional Turkish cheese
M. Sengul et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2006)
Biochemistry of cheese ripening
PLH McSweeney
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2004)
Distribution of biogenic amines and polyamines in cheese
S Novella-Rodríguez et al.
JOURNAL OF FOOD SCIENCE (2003)
Rapid simultaneous determination of organic acids, free amino acids, and lactose in cheese by capillary electrophoresis
JM Izco et al.
JOURNAL OF DAIRY SCIENCE (2002)
Variation in organic acids content during ripening of pickled White cheese
AS Akalin et al.
JOURNAL OF DAIRY SCIENCE (2002)
Microbiological, physicochemical, and biochemical changes during ripening of camembert cheese made of pasteurized cow's milk
N Guizani et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2002)
Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes
EA Romeih et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Microbiological, biochemical and technological properties of Turkish White cheese 'Beyaz Peynir'
AA Hayaloglu et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Biogenic amines during ripening in 'Semicotto Caprino' cheese: role of enterococci
F Galgano et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)