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Citation(s) in
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Elabboudi M
, Trépanier G, Pandian S, Simard R.
32. Utilisation de cellules atténuées et d'extraits cellulaires de lactobacilles pour accélérer la maturation du fromage cheddar.
ACTA ACUST UNITED AC
1989. [DOI:
10.1016/s0315-5463(89)70467-3
]
[
Citation(s) in
RCA
: 4
]
[
Impact Index Per Article: 0.1
]
[
Reference Citation Analysis
]
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[Indexed: 11/25/2022]
Number
Cited by Other Article(s)
1
TUNCTURK Y
, COSKUN H. The Effect of Homogenized Lactic Cultures on The Development of Proteolysis in Kashar Cheese.
FOOD SCIENCE AND TECHNOLOGY RESEARCH
2007. [DOI:
10.3136/fstr.13.356
]
[
Citation(s) in
RCA
: 2
]
[
Impact Index Per Article: 0.1
]
[
Reference Citation Analysis
]
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[Indexed: 11/03/2022]
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2
Coskun H
. The effect of low pressure-homogenized lactic cultures on the development of proteolysis in cheese slurry.
World J Microbiol Biotechnol
2005. [DOI:
10.1007/s11274-005-9011-6
]
[
Citation(s) in
RCA
: 4
]
[
Impact Index Per Article: 0.2
]
[
Reference Citation Analysis
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[Indexed: 11/30/2022]
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3
El Soda M
, Pandian S. Recent Developments in Accelerated Cheese Ripening.
J Dairy Sci
1991. [DOI:
10.3168/jds.s0022-0302(91)78405-1
]
[
Citation(s) in
RCA
: 60
]
[
Impact Index Per Article: 1.8
]
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[Indexed: 11/19/2022]
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