Author:
Dufossé L.,Galaup P.,Carlet E.,Flamin C.,Valla A.
Reference22 articles.
1. Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese;Brennan;International Journal of Systematic and Evolutionary Microbiology,2001
2. Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheese;Brennan;International Journal of Systematic and Evolutionary Microbiology,2001
3. Biodiversity of the bacterial flora on the surface of a smear cheese;Brennan;Applied and Environmental Microbiology,2002
4. Changes in textural, microstructural, and color characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk;Buffa;International Dairy Journal,2001
5. Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses;Di Cagno;International Dairy Journal,2003
Cited by
46 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