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Cited article:
M. METCHE , J. FANNI
Lait, 58 577 (1978) 336-354
This article has been cited by the following article(s):
14 articles
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Milk and Dairy Products: A Unique Micronutrient Combination
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DIFFUSION OF CALCIUM AND INORGANIC PHOSPHATE AT THE SURFACE OF A SOLID MODEL MEDIUM IN RELATION WITH GROWTH OFGEOTRICHUM CANDIDUMANDPENICILLIUM CAMEMBERTII
ABDELTIF AMRANE and YVES PRIGENT Journal of Food Biochemistry 32 (6) 813 (2008) https://doi.org/10.1111/j.1745-4514.2008.00200.x
Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone
R. Karoui, E. Dufour, R. Schoonheydt and J. De Baerdemaeker Food Chemistry 100 (2) 632 (2007) https://doi.org/10.1016/j.foodchem.2005.09.082
Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses
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Cheese: Chemistry, Physics and Microbiology
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Calcium, magnesium, manganese, sodium and potassium variations in Manchego-type cheese during ripening
R. Moreno-Rojas, R. Pozo-Lora, G. Zurera-Cosano and M.A. Amaro-Lopez Food Chemistry 50 (4) 373 (1994) https://doi.org/10.1016/0308-8146(94)90207-0
Cheese: Chemistry, Physics and Microbiology
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Evaluation instrumentale et sensorielle de certaines propriétés texturales de fromages à pâte molle
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Integrated Roles of Lactate, Ammonia, and Calcium in Texture Development of Mold Surface-Ripened Cheese
C. Karahadian and R.C. Lindsay Journal of Dairy Science 70 (5) 909 (1987) https://doi.org/10.3168/jds.S0022-0302(87)80094-2
The chemistry of flavour and texture generation in cheese
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