Articles citing this article

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The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese

International Journal of Dairy Technology 57 (4) 215 (2004)

Progress in developing an international protocol for sensory profiling of hard cheese

ROBERT G NIELSEN, MARIO ZANNONI, Bérodier, P Lavanchy, P C Lorenzen, D D Muir and H K Sivertsen
International Journal of Dairy Technology 51 (2) 57 (1998)

Measurement of proteolysis in cheese: relationship between phosphotungstic acid-soluble N fraction by Kjeldahl and 2,4,6- trinitrobenzenesulphonic acid-reactive groups in water-soluble N

Yvette Bouton and Remy Grappin
Journal of Dairy Research 61 (3) 437 (1994)

Characterizing ripening of Gruyère de Comté: Influence of time × temperature and salting conditions on eye and slit formation

Rémy Grappin, Dominique Lefier, André Dasen and Sylvie Pochet
International Dairy Journal 3 (4-6) 313 (1993)