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Cited article:
E. VALLES , G. MOCQUOT , L. FORSTER , J. P. FURET
Lait, 52 515-516 (1972) 259-282
This article has been cited by the following article(s):
9 articles
İzmir Tulum Peyniri Üretiminde Peynir Altı Suyu Kültürünün Kullanımı
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Odile Rolet-Répécaud, Françoise Berthier, Eric Beuvier, Stéphane Gavoye, Eric Notz, Sébastien Roustel, Valérie Gagnaire and Christine Achilleos LWT - Food Science and Technology 50 (2) 459 (2013) https://doi.org/10.1016/j.lwt.2012.08.021
Phage adsorption to Streptococcus thermophilus. Influence of environmental factors and characterization of cell-receptors
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Characterization of phage receptors in Streptococcus thermophilus using purified cell walls obtained by a simple protocol
A. Quiberoni, J.I. Stiefel and J.A. Reinheimer Journal of Applied Microbiology 89 (6) 1059 (2000) https://doi.org/10.1046/j.1365-2672.2000.01214.x
The lactic acid microflora of natural whey starters used in Argentina for hard cheese production
J.A. Reinheimer, A. Quiberoni, P. Tailliez, A.G. Binetti and V.B. Suárez International Dairy Journal 6 (8-9) 869 (1996) https://doi.org/10.1016/0958-6946(96)00014-3
Use of thermophilic lactic starters in the dairy industry
J. Auclair and J. P. Accolas Antonie van Leeuwenhoek 49 (3) 313 (1983) https://doi.org/10.1007/BF00399506
Preparation and properties of rennets from lamb's and kid's abomasa
Emmanuel Anifantakis and Margaret L. Green Journal of Dairy Research 47 (2) 221 (1980) https://doi.org/10.1017/S0022029900021099
Swiss-type cheese
Germain Mocquot Journal of Dairy Research 46 (1) 133 (1979) https://doi.org/10.1017/S0022029900016940
Influence of dietary proteins on rennin and pepsin content of preruminant calf vell
Pascaline Garnot, E. Valles, J.-L. Thapon, et al. Journal of Dairy Research 41 (1) 19 (1974) https://doi.org/10.1017/S0022029900014862