Работы, цитирующие эту работу

Работ: 2

Работа: Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

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   Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia +3

   Обзорная статьяProbiotics and Fermented FoodsFoods2020Цитирований: 7

   ABIABI:AkademIndex/openalex/2020.review-article.000009

2. Nutritional and microbiological characterization of semi-hard Caciotta-type cheese produced in the Khorezm region of Uzbekistan

   Shahnoza Yuldasheva, Nargiza Hamzayeva, Dilshod Rakhimov +5

   СтатьяAnimal Diversity and Health StudiesScifood.2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.016162