Author:
Medina R.B.,Oliszewski R.,Abeijón Mukdsi M.C.,Van Nieuwenhove C.P.,González S.N.
Subject
Animal Science and Zoology,Food Animals
Reference54 articles.
1. Abeijón Mukdsi, M.C., 2010. Esterases of lactic acid bacteria in fermented foods. PhD Thesis, National University of Tucumán, Argentine.
2. Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models;Abeijón Mukdsi;J. Agric. Food Chem.,2009
3. Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses;Abeijón Mukdsi;Food Chem.,2009
4. Technological properties of Enterococcus faecium isolated from ewe's milk and cheese with importance for flavour development;Abeijón;Can. J. Microbiol.,2006
5. Special features of dairy products from ewe and goat milk from the physicochemical and organoleptic point of view;Alichanidis,1996
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