HPLC analysis of the pigments produced by the microflora isolated from the ‘Protected Designation of Origin’ French red-smear soft cheeses Munster, Epoisses, Reblochon and Livarot-Reference-Cited by-同舟云学术

HPLC analysis of the pigments produced by the microflora isolated from the ‘Protected Designation of Origin’ French red-smear soft cheeses Munster, Epoisses, Reblochon and Livarot

Published:2005-10 Issue:8-9 Volume:38 Page:855-860
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Galaup P.,Flamin C.,Carlet E.,Dufossé L.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

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2. Bockelmann, W. (1997). Surface-ripened cheeses. In Proceedings of the 5th international cheese conference (pp. 121–132). Cork, Ireland.

3. The surface flora of bacterial smear-ripened cheeses from cow’s and goat’s milk;Bockelmann;International Dairy Journal,2001

4. Color development by red-smear surface bacteria;Bockelmann;Kieler Milchwirtschaftliche Forschungsberichte,1997

5. The microflora of Tilsit cheese. Part 1. Variability of the smear flora;Bockelmann;Nahrung,1997

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