The Citing articles tool gives a list of articles citing the current article.CrossRef Cited-by Linking Program
Cited article:
C. MANOLKIDIS , A. POLYCHRONIADOU , E. ALICHANIDIS
Lait, 50 493-494 (1970) 128-136
This article has been cited by the following article(s):
10 articles
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Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milk
H MALLATOU and E C PAPPA58 (3) 158 (2005)https://doi.org/10.1111/j.1471-0307.2005.00204.x
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Cheese: Chemistry, Physics and Microbiology
Marijana Carićhttps://doi.org/10.1007/978-1-4615-2648-3_9
Cheese: Chemistry, Physics and Microbiology
M. H. Abd El-Salam, E. Alichanidis and G. K. Zerfiridishttps://doi.org/10.1007/978-1-4615-2648-3_11
Changes During Ripening of Commercial Gruyère Cheese
Gregory K. Zerfiridis, Anne Vafopoulou-Mastrogiannaki and Evanthia Litopoulou-Tzanetaki67 (7) 1397 (1984)https://doi.org/10.3168/jds.S0022-0302(84)81454-X
Acid phosphatase activity in cheese and starters
A. T. Andrews and E. Alichanidis42 (2) 327 (1975)https://doi.org/10.1017/S0022029900015351
