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Cited article:

Préparation d'un fromage semi-dur à partir du lait de chèvre

G. KALATZOPOULOS, B. VEINOGLOU, M. BALTADJIEVA, C. ALEXANDROPOULOS, V. STAMENOVA, A. SFIAKIANOS

Lait, 63 629-630 (1983) 354-361

DOI: https://doi.org/10.1051/lait:1983629-63022

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This article has been cited by the following article(s):

Characterization and biochemical changes during the ripening of a Spanish hard goat cheese

J. Carballo, J.M. Fresno, J.R. Tuero, et al.
Food Chemistry 49 (1) 77 (1994)
https://doi.org/10.1016/0308-8146(94)90236-4