(Q24817254)

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Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin

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Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin (English)

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Pilar Morales

1

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ORCID Public Data File 2021

author name string

Isabel Feliu

series ordinal

2

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Estrella Fernández-García

series ordinal

3

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Manuel Nuñez

series ordinal

4

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language of work or name

English

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publication date

March 2004

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published in

Journal of Food Protection

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volume

67

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issue

3

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page(s)

567-73

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cites work

Enterobacteriaceae, coliforms, faecal coliforms and salmonellas in raw ewes' milk.

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Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-67.3.567

retrieved

21 January 2018

Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

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Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-67.3.567

retrieved

21 January 2018

Enterobacter sakazakii: a review

1 reference

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Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-67.3.567

retrieved

21 January 2018

Current knowledge of soft cheeses flavor and related compounds

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Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-67.3.567

retrieved

21 January 2018

Formation of flavor compounds in cheese.

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reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-67.3.567

retrieved

7 January 2021

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Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon

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https://api.crossref.org/works/10.4315%2F0362-028X-67.3.567

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7 January 2021

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Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham

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Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-67.3.567

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7 January 2021

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Aroma compound production in cheese curd by coculturing with selected yeast and bacteria

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Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-67.3.567

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7 January 2021

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Accelerated Decrease of Enterobacteriaceae Counts During Ripening of Raw Milk Manchego Cheese by Lactic Culture Inoculation

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https://api.crossref.org/works/10.4315%2F0362-028X-67.3.567

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7 January 2021

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DOI

10.4315/0362-028X-67.3.567

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release_67ncco3hgfbp5de6yexuo5gglq

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https://api.fatcat.wiki/v0/release/67ncco3hgfbp5de6yexuo5gglq

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24 November 2022

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PubMed publication ID

15035375

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(Q24817254)

Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin

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