Author:
Gaudreau Hélène,Fliss Ismail,Champagne Claude P.
Subject
Applied Microbiology and Biotechnology,Food Science
Reference25 articles.
1. Autolytic properties of some lactic acid bacteria used in cheese production. Part 1: Materials and methods;Bie;Milchwissenschaft,1975
2. Autolytic properties of some lactic acid bacteria used in cheese production. Part 2: Experiments with fluid substrates and cheese;Bie;Milchwissenschaft,1975
3. Characteristics of lactococci cultures produced in commercial media;Champagne;Journal of Industrial Microbiology,1995
4. The role of autolysis of lactic acid bacteria in the ripening of cheese;Crow;International Dairy Journal,1995
5. Food-grade controlled lysis of Lactococcus lactis for accelerated cheese ripening;de Ruyter;Nature Biotechnology,1997
Cited by
7 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