L'analyse du jus de fromage comme moyen de déterminer le degré de la maturation
Lait, 10 91 (1930) 1-21
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Changes in the Mineral Components in Cheese Juice (Aqueous Phase of Cheese) during Ripening
Mee-Ryung LeeJournal of Milk Science and Biotechnology 35 (2) 85 (2017)
https://doi.org/10.22424/jmsb.2017.35.2.85
Role, mechanisms and control of lactic acid bacteria lysis in cheese
S. Lortal and M.-P. Chapot-ChartierInternational Dairy Journal 15 (6-9) 857 (2005)
https://doi.org/10.1016/j.idairyj.2004.08.024
Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese
A. Hassan, M.E. Johnson and J.A. LuceyJournal of Dairy Science 87 (4) 854 (2004)
https://doi.org/10.3168/jds.S0022-0302(04)73229-4
EFFECT OF METHOCEL AS A WATER BINDER ON THE LINEAR VISCOELASTIC PROPERTIES OF MOZZARELLA CHEESE DURING EARLY STAGES OF MATURATION
R. SUBRAMANIAN, K. MUTHUKUMARAPPAN and S. GUNASEKARANJournal of Texture Studies 34 (4) 361 (2003)
https://doi.org/10.1111/j.1745-4603.2003.tb01069.x
Age-Related Changes in the Water Phase of Mozzarella Cheese
Ming R. Guo and Paul S. KindstedtJournal of Dairy Science 78 (10) 2099 (1995)
https://doi.org/10.3168/jds.S0022-0302(95)76836-9
Inorganic constituents of cheese: analysis of juice from a one-month-old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phases
Howard A. Morris, Carl Holt, Brian E. Brooker, Jean M. Banks and William MansonJournal of Dairy Research 55 (2) 255 (1988)
https://doi.org/10.1017/S002202990002608X
Water Activity: Influences on Food Quality
R.B. DuckworthWater Activity: Influences on Food Quality 295 (1981)
https://doi.org/10.1016/B978-0-12-591350-8.50018-8