Méthode d'extraction rapide des acides gras volatils libres des fromages
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:1986313/pdf
Cited by 11 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
1. Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese;International Journal of Food Microbiology;2007-01
2. Development and Validation of PCR Primers To Assess the Diversity of Clostridium spp. in Cheese by Temporal Temperature Gradient Gel Electrophoresis;Applied and Environmental Microbiology;2005-01
3. Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages;International Journal of Food Microbiology;2003-08
4. Contribution of propionic acid bacteria to lipolysis of Emmental cheese;Le Lait;2002-01
5. Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii;Le Lait;2002-01
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