Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
Lait, 80 3 (2000) 293-324
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https://doi.org/10.2139/ssrn.4353516
87 (2023)
https://doi.org/10.1039/BK9781839169908-00087
The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties
S. Levak, S. Kalit, I. Dolenčić Špehar, B. Radeljević, A. Rako and M. Tudor KalitJournal of Dairy Science 106 (12) 8493 (2023)
https://doi.org/10.3168/jds.2023-23533
8 (2023)
https://doi.org/10.1039/BK9781839169908-00008
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https://doi.org/10.1007/s11259-023-10080-7
Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese
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https://doi.org/10.3390/foods12244501
A review article on the microbes used for industrial and waste water treatment purposes
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https://doi.org/10.18231/j.ijmr.2023.034
103 (2023)
https://doi.org/10.1039/BK9781839169908-00103
Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region
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https://doi.org/10.1016/j.fbio.2023.102727