The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese-Reference-Cited by-同舟云学术

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The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese

Published:2015-03 Issue: Volume:69 Page:331-340
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cardoso Valéria M.,Borelli Beatriz M.,Lara Carla A.,Soares Marco A.,Pataro Carla,Bodevan Emerson C.,Rosa Carlos A.

Funder

Conselho Nacional de Desenvolvimento Cientifico e Tecnológico (CNPq

Fundação do Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG

Financiadora de Estudos e Projetos

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. DNA fingerprinting by oligonucleotide probes specific for simple repeats;Ali;Human Genetics,1986

2. Effect of dissolved oxygen level on lactase production by Kluyveromyces fragilis;Barberis;Journal of Chemical Technology and Biotechnology,1998

3. Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks;Baudrit;Journal of Food Engineering,2010

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

5. The microbiology of cheese ripening;Beresford,2004

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