Free Access
Volume 82, Number 3, May-June 2002
Page(s) 267 - 279


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  4. Martley F.G., Crow V.L., Open texture in cheese: the contributions of gas production by microorganisms and cheese manufacturing practices, J. Dairy Res. 63 (1996) 489-507.
  5. McKay L.L., Baldwin K.A., Altered metabolism in a Streptococcus lactis C2 mutant deficient in lactic dehydrogenase, J. Dairy Sci. 57 (1974) 181-186.
  6. Pauchard J.P., Flückiger E., Bosset J.O., Blanc C., CO2-Löslichkeit, - konzentration bei entstehung der löcher und - verteilung im emmentalerkäse, Schweiz. Milchw. Forschung. 9 (1980) 69-74.


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