Surface ripened cheeses: the effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens-Reference-Cited by-同舟云学术

Surface ripened cheeses: the effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens

Published:2003-01 Issue:2-3 Volume:13 Page:231-237
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Masoud Wafa,Jakobsen Mogens

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference22 articles.

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2. Colour development by red-smear surface bacteria;Bockelmann;Kieler Milchwirtschaftliche Forschungsberichte,1997

3. The microflora of Tilsit cheese;Bockelmann;Nahrung,1997

4. Compagnie Internationale de I’Eclairage. (1978). International Commission on Illumination, Recommendation on uniform colour spaces. No. 15.2, Paris.

5. Morphology and physiology of coryneform bacteria;Crombach;Antonie van Leeuwenhoek,1974

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