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Cited article:
N. Innocente
Lait, 77 3 (1997) 359-369
This article has been cited by the following article(s):
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Low-fat Processed Cheese Spread with Added Inulin: Its Physicochemical, Rheological and Sensory Characteristics
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Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil
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The Cheeses of Italy: Science and Technology
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Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: an Inter-Laboratory Validation Study
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Technical note: Feasibility of near infrared transmittance spectroscopy to predict cheese ripeness
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Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period
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Effect of Brine Solution Containing Ginger Extracts on the Properties of Egyptian White Brined Cheese
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Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening
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Free amino acid profile during ripening of ewe's milk cheese from the Croatian island Krk
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Automatic milking systems in the Protected Designation of Origin Montasio cheese production chain: Effects on milk and cheese quality
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Production and Evaluation of Soft Cheese Fortified with Ginger Extract as a Functional Dairy Food
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Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition
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Performance and cheese quality of Brown cows grazing on mountain pasture fed two different levels of supplementation
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Biochemical changes during the ripening of homemade ‘San Simón da Costa’ raw milk cheese
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Characterization of a traditional semi-hard Italian cheese produced by soaking in wine
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Food Chemistry 105 (4) 1452 (2007)
DOI: 10.1016/j.foodchem.2007.05.025
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Impact of two starter cultures on proteolysis in Kashkaval cheese
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Chemometric Analysis of Proteolysis During Ripening of Ragusano Cheese
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Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; a Brazilian semi-hard cows variety
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Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters
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International Dairy Journal 13 (7) 547 (2003)
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Formation of Biogenic Amines in a Typical Semihard Italian Cheese
N. INNOCENTE and P. D'AGOSTIN
Journal of Food Protection 65 (9) 1498 (2002)
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