Study of Enterobacteriaceae during the manufacture and ripening of San Simon cheese

By Tornadijo M.E.   Garca M.C.   Fresno J.M.   Carballo J.  

Food Microbiology, Vol. 18, Iss. 5, 2001-10 ,pp. : 499-509

Elsevier

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Microbiological changes in 'San Simon' cheese throughout ripening and its relationship with physico-chemical parameters

By Garca Fontan M.C.   Franco I.   Prieto B.   Tornadijo M.E.   Carballo J.  

Food Microbiology, Vol. 18, Iss. 1, 2001-02 ,pp. : 25-33

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The isolation and identification of yeasts obtained during the manufacture and ripening of Cheddar cheese

By Welthagen J.J.   Viljoen B.C.  

Food Microbiology, Vol. 16, Iss. 1, 1999-02 ,pp. : 63-73

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Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

By Buffa M.   Guamis B.   Royo C.   Trujillo A.J.  

Food Microbiology, Vol. 18, Iss. 1, 2001-02 ,pp. : 45-51

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Grana Padano cheese: thermoanalytical techniques applied to the study of ripening

By de Angelis Curtis S.   Curini R.   D'Ascenzo G.   Sagone F.   Fachin S.   Bocca A.  

Food Chemistry, Vol. 66, Iss. 3, 1999-08 ,pp. : 375-380

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