WASET
    I. Fathollahi and  J. Hesari and  S. Azadmard and  S. Oustan,  Influence of Proteolysis and Soluble Calcium Levels on Textural Changes in the Interior and Exterior of Iranian UF White Cheese during Ripening.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    June 2010, vol. 42(6). 399 - 404
    [viewed 25 April 2024]. Available from: https://publications.waset.org/pdf/11029.