A comparison between the microflora of Herrgård cheese from three different dairies

Author:

Antonsson Martin,Ardö Ylva,Molin Göran

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference22 articles.

1. Characterising ripening in low-fat, semi-hard, round-eyed cheese made with undefined mesophilic DL-starter;Ardö;International Dairy Journal,1993

2. Ardö, Y. (1993b). Swedish cheese varieties. In P. F. Fox (Ed.), Cheese: Chemistry, physics and microbiology, vol. 2. Major cheese groups (2nd ed.) (254pp.). London: Chapman & Hall.

3. Comparative study of peptidolysis in some semi-hard round-eyed cheese varieties with different fat content;Ardö;Journal of Dairy Research,1995

4. Quantitative determination of free amino acids in cheese;Butikofer;Bulletin of the IDF,1999

5. An antigenic analysis of Lactbacillus acidophilus;Efthymiou;Journal of Infectious Diseases,1962

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