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).
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type
Ecaterina Gore, Julie Mardon, Delphine Guerinon and Annick Lebecque International Journal of Food Sciences and Nutrition 67(4) 412 (2016) https://doi.org/10.3109/09637486.2016.1166188
Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening
Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods
Limited ripening of low-fat UF-cheese due to CaPO4barrier?
John A. Hannon, Sylvie Lortal, Jean-Pierre Tissier and Marie-Hélène Famelart Dairy Science and Technology 89(6) 555 (2009) https://doi.org/10.1051/dst/2009035
DIFFUSION OF CALCIUM AND INORGANIC PHOSPHATE AT THE SURFACE OF A SOLID MODEL MEDIUM IN RELATION WITH GROWTH OFGEOTRICHUM CANDIDUMANDPENICILLIUM CAMEMBERTII
Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone
Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption
