Fate of Yersinia enterocolitica during manufacture, ripening and storage of Lighvan cheese-Reference-Cited by-同舟云学术

Fate of Yersinia enterocolitica during manufacture, ripening and storage of Lighvan cheese

Published:2012-05 Issue:2 Volume:156 Page:141-146
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Hanifian Shahram,Khani Sajjad

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference33 articles.

1. Identification of lactic acid bacteria isolated from traditional Iranian Lighvan cheese;Abdi;Pakistan Journal of Biological Sciences,2006

2. Isolation and identification of lactic acid bacteria in traditional Lighvan cheese;Ahmadi;Journal of Agriculture Science and Natural Resources,2009

3. Microstructural, compositional and textural properties during ripening of Lighvan cheese, a traditional raw sheep cheese;Aminifar;Journal of Texture Studies,2010

4. Institute of Standards and Industrial Research of Iran;Anonymous,2001

5. Institute of Standards and Industrial Research of Iran;Anonymous,2002

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