Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Drake, M.A.
Small, C.L.
Spence, K.D.
and
Swanson, B.G.
1996.
Differentiation of Lactobacillus helveticus strains using molecular typing methods.
Food Research International,
Vol. 29,
Issue. 5-6,
p.
451.
Ardö, Y.
1997.
Microbiology and Biochemistry of Cheese and Fermented Milk.
p.
207.
Beresford, Tom P
Fitzsimons, Nora A
Brennan, Noelle L
and
Cogan, Tim M
2001.
Recent advances in cheese microbiology.
International Dairy Journal,
Vol. 11,
Issue. 4-7,
p.
259.
Tamime, A.Y.
and
Robinson, R.K.
2007.
Tamime and Robinson's Yoghurt.
p.
535.
Jensen, Marie P.
and
Ardö, Ylva
2010.
Variation in aminopeptidase and aminotransferase activities of six cheese related Lactobacillus helveticus strains.
International Dairy Journal,
Vol. 20,
Issue. 3,
p.
149.
Pedersen, T.B.
Ristagno, D.
McSweeney, P.L.H.
Vogensen, F.K.
and
Ardö, Y.
2013.
Potential impact on cheese flavour of heterofermentative bacteria from starter cultures.
International Dairy Journal,
Vol. 33,
Issue. 2,
p.
112.
Ardö, Ylva
McSweeney, Paul L.H.
Magboul, Abdallah A.A.
Upadhyay, Vivek K.
and
Fox, Patrick F.
2017.
Cheese.
p.
445.
Vélez, M. A.
Bergamini, C.
Wolf, I. V.
Peralta, G. H.
and
Perotti, M. C.
2023.
Handbook of Cheese Chemistry.
p.
103.