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By Rychlik M.   Warmke R.   Grosch W.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 5, 1997-08 ,pp. : 471-478

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Ripening of Emmental Cheese Wrapped in Foil with and without Addition of Lactobacillus casei subsp. casei . I. Microbial, Chemical, Rheological and Sensorial Investigations

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Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 4, 1997-06 ,pp. : 417-428

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Ripening of Emmental Cheese Wrapped in Foil with and without Addition of Lactobacillus casei subsp. casei . II. Investigation of some Volatile Neutral Compounds using Dynamic Headspace Analysis

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Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 5, 1997-08 ,pp. : 464-470

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Acid Tolerance of Lactobacillus plantarum from Kimchi

By Hong S-I.   Kim Y-J.   Pyun Y-R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 3, 1999-05 ,pp. : 142-148

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Role of Selected Yeasts in Cheese Ripening: An Evaluation in Foil Wrapped Raclette Cheese

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Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 6, 1999-09 ,pp. : 333-343

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