Author:
Jakobsen Mogens,Narvhus Judy
Subject
Applied Microbiology and Biotechnology,Food Science
Reference105 articles.
1. The chemistry of flavour and texture generation in cheese;Adda;Food Chem.,1982
2. Glycerol metabolism and osmoregulation in the salt-tolerant yeast Debaryomyces hansenii;Adler;J. Bacteriol.,1985
3. Effect of treatments enviroment (temperature, pH, water acticity (aw)) on the heat resistance of yeasts;Agab;J. Food Sci. Technol.,1992
4. Étude de la lipolyse chez quelques levures isolées de denrées alimentaires variées;Alifax;Ann. Technol. Agric.,1979
5. Quantitation, evaluation, and effect of certain microorganisms on flavor components of blue cheese;Anderson;J. Agric. Food Chem.,1966
Cited by
199 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