Open Access
Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese
Publication type: Journal Article
Publication date: 2019-01-01
scimago Q1
wos Q1
SJR: 1.250
CiteScore: 7.8
Impact factor: 4.4
ISSN: 00220302, 15253198
PubMed ID:
30527984
Genetics
Food Science
Animal Science and Zoology
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Metrics
17
Total citations:
17
Citations from 2024:
8
(47.05%)
Cite this
GOST |
RIS |
BibTex |
MLA
Cite this
GOST
Copy
Gore E. et al. Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese // Journal of Dairy Science. 2019. Vol. 102. No. 1. pp. 1-13.
GOST all authors (up to 50)
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Gore E., Mardon J., Cécile B., Lebecque A. Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese // Journal of Dairy Science. 2019. Vol. 102. No. 1. pp. 1-13.
Cite this
RIS
Copy
TY - JOUR
DO - 10.3168/jds.2018-15008
UR - https://doi.org/10.3168/jds.2018-15008
TI - Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese
T2 - Journal of Dairy Science
AU - Gore, E
AU - Mardon, J
AU - Cécile, B
AU - Lebecque, A
PY - 2019
DA - 2019/01/01
PB - Elsevier
SP - 1-13
IS - 1
VL - 102
PMID - 30527984
SN - 0022-0302
SN - 1525-3198
ER -
Cite this
BibTex (up to 50 authors)
Copy
@article{2019_Gore,
author = {E Gore and J Mardon and B Cécile and A Lebecque},
title = {Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese},
journal = {Journal of Dairy Science},
year = {2019},
volume = {102},
publisher = {Elsevier},
month = {jan},
url = {https://doi.org/10.3168/jds.2018-15008},
number = {1},
pages = {1--13},
doi = {10.3168/jds.2018-15008}
}
Cite this
MLA
Copy
Gore, E., et al. “Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese.” Journal of Dairy Science, vol. 102, no. 1, Jan. 2019, pp. 1-13. https://doi.org/10.3168/jds.2018-15008.