The Citing articles tool gives a list of articles citing the current article.
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Cited article:
D. LEFIER, R. GRAPPIN, G. GROSCLAUDE, G. CURTAT
Lait, 67 4 (1987) 451-463
This article has been cited by the following article(s):
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Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese
Thais L T da Silva, Vanessa R de Souza, Ana C M Pinheiro, Cleiton A Nunes and Tassyana V M Freire
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DOI: 10.1111/1471-0307.12100
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Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers
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Journal of Dairy Science 95 (6) 2830 (2012)
DOI: 10.3168/jds.2011-4851
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Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties
Adriano G. Cruz, José A.F. Faria, Marise A.R. Pollonio, et al.
Trends in Food Science & Technology 22 (6) 276 (2011)
DOI: 10.1016/j.tifs.2011.02.003
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Reducing Salt in Foods
T.P. Guinee and B.T. O’Kennedy
Reducing Salt in Foods 316 (2007)
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General Aspects
T.P. Guinee and P.F. Fox
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 207 (2004)
DOI: 10.1016/S1874-558X(04)80069-1
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Description of the Flavour of Comté Cheese
F Bérodier, C Stèvenot and P Schlich
LWT - Food Science and Technology 30 (3) 298 (1997)
DOI: 10.1006/fstl.1996.0180
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SENSORY EVALUATION OF CHEDDAR CHEESE MADE WITH SODIUM CHLORIDE OR MIXTURES OF SODIUM AND POTASSIUM CHLORIDE
K. ANJAN REDDY and ELMER H. MARTH
Journal of Sensory Studies 9 (2) 187 (1994)
DOI: 10.1111/j.1745-459X.1994.tb00240.x
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Cheese: Chemistry, Physics and Microbiology
E. Renner
Cheese: Chemistry, Physics and Microbiology 557 (1993)
DOI: 10.1007/978-1-4615-2650-6_15
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Cheese: Chemistry, Physics and Microbiology
T. P. Guinee and P. F. Fox
Cheese: Chemistry, Physics and Microbiology 257 (1993)
DOI: 10.1007/978-1-4615-2650-6_7
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Sodium Chloride and Magnesium Chloride affected by Ripening of Camembert Cheese
L. LESAGE, A. VOILLEY, D. LORIENT and J. BÉZARD
Journal of Food Science 58 (6) 1303 (1993)
DOI: 10.1111/j.1365-2621.1993.tb06171.x
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