Mahon cheese
Selected indexed studies
- Comparison of electromyographic pattern of sensory experts and untrained subjects during chewing of Mahon cheese. (J Dairy Res, 2002) [PMID:12047106]
- Presence of Certain Foodborne Pathogens in Traditional Balearic Islands' Meat, Pastry, and Cheese Specialties Supported by European Union Quality Schemes, from 2018 to 2021. (Foodborne Pathog Dis, 2022) [PMID:36409678]
- Cheese maturity assessment using ultrasonics. (J Dairy Sci, 2000) [PMID:10714857]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Composition of the water-soluble fraction of different cheeses. (2003) pubmed
- Lactose and Galactose Content in Spanish Cheeses: Usefulness in the Dietary Treatment of Patients with Galactosaemia. (2023) pubmed
- Comparison of electromyographic pattern of sensory experts and untrained subjects during chewing of Mahon cheese. (2002) pubmed
- Presence of Certain Foodborne Pathogens in Traditional Balearic Islands' Meat, Pastry, and Cheese Specialties Supported by European Union Quality Schemes, from 2018 to 2021. (2022) pubmed
- Cheese maturity assessment using ultrasonics. (2000) pubmed
- Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat. (2006) pubmed
- Effect of cheese water activity and carbohydrate content on the barotolerance of Listeria monocytogenes scott A. (2006) pubmed
- Notes from the field: multistate outbreak of listeriosis linked to soft-ripened cheese--United States, 2013. (2014) pubmed
- Invasive listeriosis in the Foodborne Diseases Active Surveillance Network (FoodNet), 2004-2009: further targeted prevention needed for higher-risk groups. (2012) pubmed