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All issues Lait, 49 481-482 (1969) 20-39 Article references

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Ewes' milk cheese: technology, microbiology and chemistry

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DOI: 10.1017/S0022029900026510
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Taxonomic Characterization of Coagulase-Negative Staphylococci in Ripening Flora from Traditional French Cheeses

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Systematic and Applied Microbiology 20 (2) 319 (1997)
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Cheese: Chemistry, Physics and Microbiology

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DOI: 10.1007/978-1-4615-2648-3_4
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Cheese: Chemistry, Physics and Microbiology

J. C. Gripon
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Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'-milk cheese

J. A. Centeno, A. Cepeda and J. L. Rodríguez-Otero
Food / Nahrung 39 (1) 55 (1995)
DOI: 10.1002/food.19950390107
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Rote of Micrococcus and Pediococcus Species in Cheese Ripening: A Review

Tarun Bhowmik and Elmer H. Marth
Journal of Dairy Science 73 (4) 859 (1990)
DOI: 10.3168/jds.S0022-0302(90)78740-1
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Effects of variousMicrococcus strains on the ripening and organoleptic characteristics of Arz�a cow's-milk cheese

J. A. Centeno, J. A. Varela, M. Almena and J. L. Rodr�guez-Otero
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 203 (6) 546 (1996)
DOI: 10.1007/BF01193161
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