Characterization of Desirable and Undesirable Lactobacilli from Cheese in Fermented Milk-Reference-Cited by-同舟云学术

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Characterization of Desirable and Undesirable Lactobacilli from Cheese in Fermented Milk

Published:1999-11 Issue:7 Volume:32 Page:433-439
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Drake M.A,Karagül-Yüceer Y,Chen X.Q,Cadwallader K.R

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Bacteria as potential sources of flavour metabolites;ROMERO;Food Technology,1992

2. Culture effect on ripening characteristics and rheological behavior of Cheddar cheese;AMANTEA;Journal of Food Science,1986

3. Impact of lactic acid bacteria on cheese flavor development;STEEL;Food Technology,1992

4. Biochemistry of cheese ripening;FOX,1993

5. Correlations and changes in flavour and chemical parameters of Cheddar cheeses during maturation;BARLOW;Australian Journal of Dairy Technology,1989

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