Microbiological Quality of Asadero Cheese Manufactured with a Plant Based Coagulant from <i>Solanum elaeagnifolium</i>

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Microbiological Quality of Asadero Cheese Manufactured with a Plant Based Coagulant from Solanum elaeagnifolium"
written by Nina del Rocío Martínez-Ruiz, Sandra Flores Enriquez, Rosa Emma Vázquez-Nájera, José Alberto López-Díaz,
published by Food and Nutrition Sciences, Vol.4 No.7A, 2013

has been cited by the following article(s):

[1]	Ολοκληρωμένη διαχείριση του ζιζανίου εισβολέα Solanum elaeagnifolium Cav. και συστήματα υποστήριξης λήψης αποφάσεων (Decision Support Systems-DSS)
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[2]	Roślinne alternatywy dla serów: stan i perspektywy
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[3]	Plant Milk-Clotting Enzymes for Cheesemaking
	Foods, 2022

[4]	Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus
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[5]	Ispitivanje mikrobiološke kvalitete i sigurnosti odabranih mliječnih proizvoda s posebnim naglaskom na toksigene gene Bacillus cereus
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[6]	Milk-Clotting Enzymes: S. elaeagnifolium As An Alternative Source
	2020

[7]	Elaboración de queso tipo panela con extracto de hoja de ortiga y su comparación de parámetros fisicoquimicos
	2019

[8]	Kaşar Peynir Üretiminde Kullanılan Farklı Ot Türlerinin Olgunlaşmaya Etkilerinin Araştırılması
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[9]	Trans Situ Conservation of Crop Wild Relatives
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[10]	Milk-Clotting Plant Proteases for Cheesemaking
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[11]	芝麻油质量安全问题与控制技术
	食品科学技术学报, 2015

[12]	干酪质量安全问题与控制技术
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[1]	Microbiological quality and native lactic acid bacteria diversity of artisanal Mexican cheeses: A review Food Research International, 2024 DOI:10.1016/j.foodres.2024.114876

[2]	Plant Milk-Clotting Enzymes for Cheesemaking Foods, 2022 DOI:10.3390/foods11060871