Author:
Renye J.A.,Somkuti G.A.,Van Hekken D.L.,Guerrero Prieto V.M.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference26 articles.
1. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese;Agarwal;J. Dairy Sci.,2006
2. Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations;Ampe;Appl. Environ. Microbiol.,1999
3. Characterization of mesophilic mixed starter cultures used for the manufacture of aged Cheddar cheese;Bissonnette;J. Dairy Sci.,2000
4. Microflora isolated from Mexican Mennonite-style cheeses;Bricker;Food Prot. Trends,2005
5. Code of Federal Regulations. 2004. Cheeses and related cheese products. Code of Federal Regulations. Title 21, Vol. 2, Part 133. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133.
Cited by
18 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献