(Q50503341)

14 March 2018

title

The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses. (English)

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14 March 2018

author name string

Addis E

1

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14 March 2018

Fleet GH

2

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14 March 2018

Cox JM

3

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14 March 2018

Kolak D

4

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14 March 2018

Leung T

5

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14 March 2018

publication date

1 September 2001

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14 March 2018

International Journal of Food Microbiology

published in

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14 March 2018

volume

69

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14 March 2018

issue

1-2

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14 March 2018

page(s)

25-36

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14 March 2018

cites work

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Role of dominant microflora of Picante cheese on proteolysis and lipolysis

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Degradation of Ochratoxin A by Acinetobacter calcoaceticus

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https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900569-4

7 January 2021

Effect of salt on the killer phenotype of yeasts from olive brines

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7 January 2021

Application of denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE) in microbial ecology.

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7 January 2021

Techniques used for the determination of antimicrobial resistance and sensitivity in bacteria. Antimicrobial Agents Research Group

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https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900569-4

7 January 2021

Evaluation of the Biolog system for the identification of food and beverage yeasts

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https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900569-4

7 January 2021

The occurrence and growth of yeasts in Camembert and blue-veined cheeses.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900569-4

7 January 2021

Growth of yeasts in milk and associated changes to milk composition

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https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900569-4

7 January 2021

Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses

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https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900569-4

7 January 2021

10.1016/S0168-1605(01)00569-4

Identifiers

DOI

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14 March 2018

1 reference

14 March 2018