Application of ruthenium red and colloidal gold-labeled lectin for the visualization of bacterial exopolysaccharides in Cheddar cheese matrix using transmission electron microscopy-Reference-Cited by-同舟云学术

Application of ruthenium red and colloidal gold-labeled lectin for the visualization of bacterial exopolysaccharides in Cheddar cheese matrix using transmission electron microscopy

Published:2005-10 Issue:10 Volume:15 Page:1044-1055
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Dabour N.,LaPointe G.,Benhamou N.,Fliss I.,Kheadr E.E.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference48 articles.

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4. The production of low fat Cheddar cheese;Banks;Journal Society Dairy Technology,1989

5. Acceleration ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus heliveticus on proteolysis and flavor development;Bartels;Milchwissenschaft—Milk Science International,1987

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