The effect of starters with a functional arginine deiminase pathway on cheese ripening and quality

Author:

Wenzel Claudia,Irmler Stefan,Bisig Walter,Guggisberg Dominik,Roetschi AlexandraORCID,Portmann RetoORCID,Wechsler Daniel,Fröhlich-Wyder Marie-ThereseORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference37 articles.

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3. Development of new methods for the quantitative detection and typing of Lactobacillus parabuchneri in dairy products;Berthoud;International Dairy Journal,2017

4. Echanges gazeux à la surface du fromage de gruyère en cours de maturation (Gas exchange on the surface of Gruyere cheese during ripening);Blanc;Schweizerische Milchwirtschaftliche Forschung,1983

5. Estimation of nitrogen according to Kjeldahl in milk products and some of their nitrogen-containing fractions with an automatic system;Collomb;Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene,1990

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