has been cited by the following article(s):
[1]
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Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique
Frontiers in Sustainable Food Systems,
2023
DOI:10.3389/fsufs.2023.1166002
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[2]
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Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese
Czech Journal of Food Sciences,
2020
DOI:10.17221/129/2020-CJFS
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[3]
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Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese
Czech Journal of Food Sciences,
2020
DOI:10.17221/129/2020-CJFS
|
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[4]
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Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese
Czech Journal of Food Sciences,
2020
DOI:10.17221/129/2020-CJFS
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[5]
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Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread
Food and Nutrition Sciences,
2014
DOI:10.4236/fns.2014.517181
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