Comparative Study of Buffalo and Cow Milk Feta‐Type Cheese with Respect to Sensory and Biochemical Characteristics during Ripening

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|38|3|823-829

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.38, Iss.3, 2014-06, pp. : 823-829

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Bacillus Cereus in UF‐Feta Cheese

By  

JOURNAL OF FOOD SAFETY (ELECTRONIC), Vol. 35, Iss. 1, 2015-02 ,pp. : 41-49

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 12, 2015-12 ,pp. : C2740-C2750

John Wiley & Sons Inc

Access to resources Recommend Favorite

Rapid discrimination between buffalo and cow milk and detection of adulteration of buffalo milk with cow milk using synchronous fluorescence spectroscopy in combination with multivariate methods

By  

Journal of Dairy Research, Vol. 84, Iss. 2, 2017-05 ,pp. : 214-219

Cambridge University Press

Access to resources Recommend Favorite

Volatile profile of Conciato Romano cheese, a traditional Italian cheese, during ripening

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 9, 2015-09 ,pp. : 1422-1431

John Wiley & Sons Inc

Access to resources Recommend Favorite

Understanding the impact of growing conditions on oysters: a study of their sensory and biochemical characteristics

By  

AQUACULTURE RESEARCH, Vol. 46, Iss. 3, 2015-03 ,pp. : 637-646

John Wiley & Sons Inc

Access to resources Recommend Favorite