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:

Influence of milk source and ripening time on free amino acid profile of Picante cheese

A. Cristina Freitas, J. María Fresno, Bernardo Prieto, et al.
Food Control 9 (4) 187 (1998)
https://doi.org/10.1016/S0956-7135(97)00073-X

Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain)

J.A. Centeno, S. Menéndez and J.L. Rodríguez-Otero
International Journal of Food Microbiology 33 (2-3) 307 (1996)
https://doi.org/10.1016/0168-1605(96)01165-8

Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'‐milk cheese

J. A. Centeno, A. Cepeda and J. L. Rodríguez‐Otero
Food / Nahrung 39 (1) 55 (1995)
https://doi.org/10.1002/food.19950390107

Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages

G. Trigueros, M. L. Garc�a, C. Casas, J. A. Ord��ez and M. D. Selgas
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 201 (3) 298 (1995)
https://doi.org/10.1007/BF01193008

The quality of white-brined cheese from goat's milk made with different starters

N. Tzanetakis, A. Vafopoulou-Mastrojiannaki and E. Litopoulou-Tzanetaki
Food Microbiology 12 55 (1995)
https://doi.org/10.1016/S0740-0020(95)80079-4

Effect of the type of lactic starter on microbiologicalchemical and sensory characteristics of Feta cheese

E. Litopoulou-Tzanetaki, N. Tzanetakis and A. Vafopoulou-Mastrojiannaki
Food Microbiology 10 (1) 31 (1993)
https://doi.org/10.1006/fmic.1993.1004