Cheese | Starter Cultures: General Aspects-Reference-Cited by-同舟云学术

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Cheese | Starter Cultures: General Aspects

Published:2011 Issue: Volume: Page:552-558
ISSN:
Container-title:Encyclopedia of Dairy Sciences
language:
Short-container-title:

Author:

Powell I.B.,Broome M.C.,Limsowtin G.K.Y.

Publisher

Elsevier

Reference7 articles.

1. Starter culture development for improved cheese flavour;Broome,2007

2. History and taxonomy of starter cultures;Cogan,1995

3. Starter systems;Cogan;Bulletin of the International Dairy Federation,1991

4. Fermented milk products – Bacterial starter cultures – Standard of identity,2009

5. Types of starters;Limsowtin,1995

Cited by 11 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

1. Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese;Foods;2024-06-28

2. Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products;Fermentation;2023-12-29

3. Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol;Molecules;2023-07-20

4. Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities;Fermentation;2023-04-25

5. Avanços da aplicação de bactérias ácido láticas com funções probióticas na produção de fermentados láticos: uma revisão;Revista Vértices;2023-02-14

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