Buđavi sir (Serbian Wikipedia)
Analysis of information sources in references of the Wikipedia article "Buđavi sir" in Serbian language version.
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about.com
cheese.about.com
- „What Makes Blue Cheese Blue?”. The Spruce. Архивирано из оригинала 14. 01. 2017. г. Приступљено 2017-11-13.
archive.org
- Hughes, Tom; Hughes, Meredith Sayles (2005). Gastronomie!: Food Museums and Heritage Sites of France. Piermont, NH: Bunker Hill Publishing. стр. 19. ISBN 1-59373-029-2.
- Nelson, J.H.; Jensen, R.G.; Pitas, R.E. (март 1977). „Pregastric Esterase and other Oral Lipases—A Review”. Journal of Dairy Science. 60 (3): 327—362. PMID 321489. doi:10.3168/jds.S0022-0302(77)83873-3
. - Patton, Stuart (септембар 1950). „The Methyl Ketones of Blue Cheese and their Relation to its Flavor”. Journal of Dairy Science. 33 (9): 680—684. doi:10.3168/jds.S0022-0302(50)91954-0 .
- Harte, Bruce R.; Stine, C.M. (август 1977). „Effects of Process Parameters on Formation of Volatile Acids and Free Fatty Acids in Quick-Ripened Blue Cheese”. Journal of Dairy Science. 60 (8): 1266—1272. doi:10.3168/jds.S0022-0302(77)84021-6 .
- Medina, Margarita; Gaya, Pilar; Nuñez, M. (фебруар 1985). „Production of PR Toxin and Roquefortine by Penicillium roqueforti Isolates from Cabrales Blue Cheese”. Journal of Food Protection. 48 (2): 118—121. PMID 30934519. doi:10.4315/0362-028X-48.2.118.
bloomberg.com
- „Something is rotten in Roquefort”. Business Week. 31. 12. 2001.
books.google.com
- A common variant, using the French spelling of "blue"; [1]
castellocheese.com
- „Castello® Gorgonzola”. Castello. Архивирано из оригинала 12. 01. 2018. г. Приступљено 7. 8. 2016.
doi.org
- Deetae P; Bonnarme P; Spinnler HE; Helinck S (октобар 2007). „Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses”. Appl. Microbiol. Biotechnol. 76 (5): 1161—71. PMID 17701035. doi:10.1007/s00253-007-1095-5.
- Dixon, Bernard (27. 4. 1996). „Cheese, toes, and mosquitoes”. BMJ. 312 (7038): 1105. doi:10.1136/bmj.312.7038.1105.
- Nelson, John Howard. (јул 1970). „Production of Blue cheese flavor via submerged fermentation by Penicillium roqueforti”. Journal of Agricultural and Food Chemistry. 18 (4): 567—569. doi:10.1021/jf60170a024.
- Nelson, J.H.; Jensen, R.G.; Pitas, R.E. (март 1977). „Pregastric Esterase and other Oral Lipases—A Review”. Journal of Dairy Science. 60 (3): 327—362. PMID 321489. doi:10.3168/jds.S0022-0302(77)83873-3 .
- Cantor, M. D.; van den Tempel, T.; Hansen, T. K.; Ardö, Y. (2004). „Blue cheese”. Cheese: Chemistry, Physics and Microbiology. 2. Academic Press. стр. 175—198. ISBN 9780122636530. doi:10.1016/S1874-558X(04)80044-7.
- Patton, Stuart (септембар 1950). „The Methyl Ketones of Blue Cheese and their Relation to its Flavor”. Journal of Dairy Science. 33 (9): 680—684. doi:10.3168/jds.S0022-0302(50)91954-0 .
- Harte, Bruce R.; Stine, C.M. (август 1977). „Effects of Process Parameters on Formation of Volatile Acids and Free Fatty Acids in Quick-Ripened Blue Cheese”. Journal of Dairy Science. 60 (8): 1266—1272. doi:10.3168/jds.S0022-0302(77)84021-6 .
- Medina, Margarita; Gaya, Pilar; Nuñez, M. (фебруар 1985). „Production of PR Toxin and Roquefortine by Penicillium roqueforti Isolates from Cabrales Blue Cheese”. Journal of Food Protection. 48 (2): 118—121. PMID 30934519. doi:10.4315/0362-028X-48.2.118.
- Dobson, Alan D. W. (2017). „Mycotoxins in Cheese”. Cheese (4th изд.). Academic Press. стр. 595—601. ISBN 978-0-12-417012-4. doi:10.1016/B978-0-12-417012-4.00023-5.
- Shukla, Anuj; Narayanan, Theyencheri; Zanchi, Drazen (2009). „Structure of casein micelles and their complexation with tannins”. Soft Matter. 5 (15): 2884. Bibcode:2009SMat....5.2884S. doi:10.1039/b903103k. Приступљено 17. 12. 2017.
- Diezhandino; Fernandez; Gonzalez; McSweeney; Fresno (2015). „Microbiological, physio-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeon cheese).”. Food Chemistry. 168 (1): 134—141. PMID 25172692. doi:10.1016/j.foodchem.2014.07.039.
- Gilliot; Jany; Poirier; Maillard; Debaets; Thierry; Coton; Coton (2017). „Functional diversity within the Penicillium roqueforti species”. International Journal of Food Microbiology. 241 (1): 141—150. PMID 27771579. doi:10.1016/j.ijfoodmicro.2016.10.001.
esrf.eu
- Shukla, Anuj; Narayanan, Theyencheri; Zanchi, Drazen (2009). „Structure of casein micelles and their complexation with tannins”. Soft Matter. 5 (15): 2884. Bibcode:2009SMat....5.2884S. doi:10.1039/b903103k. Приступљено 17. 12. 2017.
harvard.edu
adsabs.harvard.edu
- Shukla, Anuj; Narayanan, Theyencheri; Zanchi, Drazen (2009). „Structure of casein micelles and their complexation with tannins”. Soft Matter. 5 (15): 2884. Bibcode:2009SMat....5.2884S. doi:10.1039/b903103k. Приступљено 17. 12. 2017.
italianfoodexcellence.com
- „Gorgonzola, the cheese that lives”. Italian Food Excellence. Приступљено 7. 8. 2016.
microbialfoods.org
- Wolfe, Benjamin. „digesting the science of fermented foods”. microbialfoods.org. Приступљено 2014-07-27.
nih.gov
ncbi.nlm.nih.gov
- Deetae P; Bonnarme P; Spinnler HE; Helinck S (октобар 2007). „Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses”. Appl. Microbiol. Biotechnol. 76 (5): 1161—71. PMID 17701035. doi:10.1007/s00253-007-1095-5.
- Nelson, J.H.; Jensen, R.G.; Pitas, R.E. (март 1977). „Pregastric Esterase and other Oral Lipases—A Review”. Journal of Dairy Science. 60 (3): 327—362. PMID 321489. doi:10.3168/jds.S0022-0302(77)83873-3 .
- Medina, Margarita; Gaya, Pilar; Nuñez, M. (фебруар 1985). „Production of PR Toxin and Roquefortine by Penicillium roqueforti Isolates from Cabrales Blue Cheese”. Journal of Food Protection. 48 (2): 118—121. PMID 30934519. doi:10.4315/0362-028X-48.2.118.
- Diezhandino; Fernandez; Gonzalez; McSweeney; Fresno (2015). „Microbiological, physio-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeon cheese).”. Food Chemistry. 168 (1): 134—141. PMID 25172692. doi:10.1016/j.foodchem.2014.07.039.
- Gilliot; Jany; Poirier; Maillard; Debaets; Thierry; Coton; Coton (2017). „Functional diversity within the Penicillium roqueforti species”. International Journal of Food Microbiology. 241 (1): 141—150. PMID 27771579. doi:10.1016/j.ijfoodmicro.2016.10.001.
nytimes.com
query.nytimes.com
- Fabricant, Florence (23. 6. 1982). „Blue-veined Cheeses : The expanding choices”. The New York Times. Приступљено 22. 5. 2010.
oed.com
- Oxford English Dictionary, updated 1972, s.v.
stiltoncheese.co.uk
- „History of Stilton”. StiltonCheese.co.uk. Архивирано из оригинала 7. 8. 2016. г. Приступљено 7. 8. 2016.
web.archive.org
- „Castello® Gorgonzola”. Castello. Архивирано из оригинала 12. 01. 2018. г. Приступљено 7. 8. 2016.
- „History of Stilton”. StiltonCheese.co.uk. Архивирано из оригинала 7. 8. 2016. г. Приступљено 7. 8. 2016.
- „What Makes Blue Cheese Blue?”. The Spruce. Архивирано из оригинала 14. 01. 2017. г. Приступљено 2017-11-13.
webexhibits.org
- „Methyl ketones : Butter”. webexhibits.org..