Cheese analogue (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Cheese analogue" in English language version.

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Hayes, David K.; Miller, Allisha (2011). Revenue Management for the Hospitality Industry. John Wiley & Sons, Inc. p. 60. ISBN 9780470393086. Retrieved September 29, 2012.
Law, Barry A.; Tamime, A.Y., eds. (2010). Technology of Cheesemaking. Wiley-Blackwell. pp. (unlisted). ISBN 9781444323757. Retrieved September 30, 2012.
Fox, Patrick F.; et al. (2000). Fundamentals of Cheese Science. Aspen Pub. p. 462. ISBN 0834212609.
Gunstone, F.D.; et al. (2006). Modifying lipids for use in food. Woodhead. p. 476. ISBN 1855739712. Retrieved September 30, 2012.
Gunasekaran, Sundaram; Mehmet Ak, M. (2003). Cheese Rheology and Texture. CRC Press. p. 288. ISBN 1587160218. Retrieved September 30, 2012.
Law, Barry A.; Tamime, A.Y., eds. (2010). Technology of Cheesemaking. Wiley-Blackwell. pp. (unlisted). ISBN 9781444323757. Retrieved September 30, 2012.

Bachmann, Hans-Peter (July 2001). "Cheese analogues: a review". International Dairy Journal. 11 (4–7): 505–515. doi:10.1016/S0958-6946(01)00073-5.

"Star Tribune Archives". Nl.newsbank.com. 1987-09-11. Archived from the original on 2013-05-10. Retrieved 2012-09-28. About three-fourths of the 700 million frozen pizzas sold each year in the United States contain cheese substitutes. The most common is casein,...(subscription required)

Felicity Lawrence (8 February 2014). "Fake-food scandal revealed as tests show third of products mislabelled". The Guardian. Retrieved 7 May 2017.

"Star Tribune Archives". Nl.newsbank.com. 1987-09-11. Archived from the original on 2013-05-10. Retrieved 2012-09-28. About three-fourths of the 700 million frozen pizzas sold each year in the United States contain cheese substitutes. The most common is casein,...(subscription required)