Some non-European cheese varieties
暂无分享,去创建一个
[1] A. P. DE Ruiz Holgado,et al. Microflora of Tafí Cheese: Changes During Manufacture and Maturation. , 1983, Journal of food protection.
[2] S. M. El-Gendy. Fermented Foods of Egypt and the Middle East. , 1983, Journal of food protection.
[3] A. M. Rabie,et al. Cheese Slurry in the Acceleration of Cephalotyre "Ras" Cheese Ripening. , 1982, Journal of food protection.
[4] M. El-Salam,et al. Effect of lipases on the ripening of Egyptian Ras cheese , 1978, Journal of Dairy Research.
[5] M. El-Salam,et al. Development of volatile fatty acids in Ras cheese , 1978, Journal of Dairy Research.
[6] A. Hofi,et al. Ripening Changes in Cephalotyre “RAS” Cheese Manufactured from Raw and Pasteurized Milk with Special Reference to Flavor , 1970 .
[7] A. Y. Tamime,et al. Yoghurt: Science and technology , 1985 .
[8] M. Omar,et al. Studies in the use of recombined milk for the manufacture of ras cheese , 1982 .
[9] J. G. Davis,et al. Cheese. Vol. III. Manufacturing methods. , 1976 .
[10] A. Simon. Cheeses of the World , 1956 .