Novel methodology for the in situ assessment of CO 2 production rate and its application to anaerobic ripened cheese

Author:

Acerbi F.,Guillard V.,Aliani M.,Guillaume C.,Gontard N.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese;Acerbi;Food Chemistry,2016

2. Effect of environmental factors in aerobiosis and anaerobiosis on the growth and activity of propionic acid bacteria evaluated by pressure measurement;Benjelloun;Engineering in Life Sciences,2005

3. An on-line technique for monitoring propionic acid fermentation;Benjelloun;Applied Microbiology and Biotechnology,2005

4. Recent advances in cheese microbiology;Beresford;International Dairy Journal,2001

5. Etude de la teneur et du dégagement en gaz carbonique du fromage de Gruyère en cours de maturation;Blanc;Schweizerische Milchwirtschaftliche Forschung,1980

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