The Citing articles tool gives a list of articles citing the current article.CrossRef Cited-by Linking Program
Cited article:
J.J. DEVOYOD , Dominique SPONEM
Lait, 50 498 (1970) 524-543
This article has been cited by the following article(s):
21 articles
https://doi.org/10.1016/B978-0-443-15956-5.00031-2
Cheese
Mette Dines Cantor, Tatjana van den Tempel, Tine Kronborg Hansen and Ylva Ardöhttps://doi.org/10.1016/B978-0-12-417012-4.00037-5
https://doi.org/10.1002/9781119046165.ch11
Major Cheese Groups
M.D. Cantor, T. van den Tempel, T.K. Hansen and Y. Ardö2 175 (2004)https://doi.org/10.1016/S1874-558X(04)80044-7
Yeasts associated with Sardinian ewe's dairy products
S Cosentino, M.E Fadda, M Deplano, A.F Mulargia and F Palmas69 (1-2) 53 (2001)https://doi.org/10.1016/S0168-1605(01)00572-4
Cheese: Chemistry, Physics and Microbiology
J. C. Griponhttps://doi.org/10.1007/978-1-4615-2800-5_4
Yeasts associated with Danablu
Tatjana van den Tempel and Mogens Jakobsen8 (1) 25 (1998)https://doi.org/10.1016/S0958-6946(98)00013-2
Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses
Natalia Valdés-Stauber, Siegfried Scherer and Herbert Seiler34 (2) 115 (1997)https://doi.org/10.1016/S0168-1605(96)01171-3
Use of RAPD and mitochondrial DNA RFLP for typing of Candida zeylanoides and Debaryomyces hansenii yeast strains isolated from cheese
Anabel Romano, Serge Casaregola, Paloma Torre and Claude Gaillardin19 (2) 255 (1996)https://doi.org/10.1016/S0723-2020(96)80052-X
Inhibition of mould growth by oligomycin during quantitative analysis of yeasts
Frieda Eliskases-Lechner and Hansjörg Prillinger63 (3) 483 (1996)https://doi.org/10.1017/S0022029900032003
Yeasts and their possible beneficial and negative effects on the quality of dairy products
Mogens Jakobsen and Judy Narvhus6 (8-9) 755 (1996)https://doi.org/10.1016/0958-6946(95)00071-2
On the safety of Kluyveromyces lactis ? a review
Fons J. Bonekamp and Johannes Oosterom41 (1) 1 (1994)https://doi.org/10.1007/BF00166072
Study of physicochemical factors limiting the growth ofKluyveromyces marxianus
D. Vivier, R. Ratomahenina, G. Moulin and P. Galzy11 (3) 157 (1993)https://doi.org/10.1007/BF01583717
Cheese: Chemistry, Physics and Microbiology
J. C. Griponhttps://doi.org/10.1007/978-1-4615-2648-3_4
Study of surface yeast flora of Roquefort cheese
X. Besançon, C. Smet, C. Chabalier, et al. 17 (1) 9 (1992)https://doi.org/10.1016/0168-1605(92)90014-T
Yeasts in dairy products
G.H. Fleet68 (3) 199 (1990)https://doi.org/10.1111/j.1365-2672.1990.tb02566.x
Ewes' milk cheese: technology, microbiology and chemistry
Manuel Nuñez, Margarita Medina and Pilar Gaya56 (2) 303 (1989)https://doi.org/10.1017/S0022029900026510
Microbiology of Kopanisti, a traditional Greek cheese
N. Tzanetakis, E. Litopoulou-Tzanetaki and K. Manolkidis4 (3) 251 (1987)https://doi.org/10.1016/0740-0020(87)90007-4
Étude de l'homogénéité d'une population de levures isolées à partir de fromages de camembert
J.L Schmidt and J.J Daudin134 (3) 399 (1983)https://doi.org/10.1016/0769-2609(83)90014-5
Étude de l'homogénéité d'une population de levures isolées à partir de fromages de camembert
J.L. Schmidt and J.J. Daudin134 (3) 399 (1983)https://doi.org/10.1016/S0769-2609(83)80064-7
Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum
Fabrizio Fatichenti, Jean L. Bergere, Pietrino Deiana and Giovanni A. Farris50 (4) 449 (1983)https://doi.org/10.1017/S0022029900032684
