Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
Ho-Jung Jung, Eun-Jung Ko, Hae-Soo Kwak
Asian-Australas J Anim Sci. 2013;26(12):1773-1780.   Published online 2013 Dec 1     DOI:
Citations to this article as recorded by Crossref logo
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese
F. Serrapica, P. Uzun, F. Masucci, F. Napolitano, A. Braghieri, A. Genovese, R. Sacchi, R. Romano, C.M.A. Barone, A. Di Francia
Journal of Dairy Science.2020; 103(2): 1391.     CrossRef