Study of Mucor spp. in semi-hard cheese ripening
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-010-0108-z.pdf
Reference31 articles.
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3. Cakmakci S, Dagdemir E, Hayaloglu AA, Gurses M, Gundogdu E (2008) Influence of ripening container on the lactic acid bacteria population in Tulum cheese. World J Microbiol Biotechnol 24:293–299
4. Carminati D, Gatti M, Bonvini B, Neviani E, Mucchetti G (2004) High-pressure processing of Gorgonzola cheese: influence on Listeria monocytogenes inactivation and on sensory characteristics. J Food Prot 67:1671–1675
5. Dall’Asta C, De Dea LJ, Galaverna G, Dossena A, Neviani E, Marchelli R (2008) The occurrence of ochratoxin A in blue cheese. Food Chem 106:729–734
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