Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Importance de la protéolyse du lait sur la croissance des bactéries lactiques. Utilisation d'une souche de microcoque caséolytique en vue de la maturation et de la transformation du lait en fromagerie de gruyère
The important effect of the proteolysis of milk upon the growth of lactic bacteria. Using a strain of caseolytic micrococcus for the maturation and transformation of milk into " Gruyere " cheese (or Swiss cheese)

M. FEUILLAT, M. DEMAIMAY, J. C. GAUDIN, P. GRUDE, C. DUMARCHE

Lait, 52 519-520 (1972) 629-641

DOI: https://doi.org/10.1051/lait:1972519-52036

PDF (1.581 MB)

This article has been cited by the following article(s):

Swiss-type cheese

Germain Mocquot
Journal of Dairy Research 46 (1) 133 (1979)
https://doi.org/10.1017/S0022029900016940