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

The occurrence and growth of yeasts in dairy products

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International Journal of Food Microbiology 4 (2) 145 (1987)
DOI: 10.1016/0168-1605(87)90021-3
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Interactions between yeasts and bacteria in the smear surface-ripened cheeses

A. Corsetti, J. Rossi and M. Gobbetti
International Journal of Food Microbiology 69 (1-2) 1 (2001)
DOI: 10.1016/S0168-1605(01)00567-0
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Seasonal diversity of yeasts associated with white-surface mould-ripened cheeses

B.C. Viljoen, A.R. Khoury and A. Hattingh
Food Research International 36 (3) 275 (2003)
DOI: 10.1016/S0963-9969(02)00169-2
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Yeasts and their possible beneficial and negative effects on the quality of dairy products

Mogens Jakobsen and Judy Narvhus
International Dairy Journal 6 (8-9) 755 (1996)
DOI: 10.1016/0958-6946(95)00071-2
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Yeasts in dairy products

G.H. Fleet
Journal of Applied Bacteriology 68 (3) 199 (1990)
DOI: 10.1111/j.1365-2672.1990.tb02566.x
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Étude de l'homogénéité d'une population de levures isolées à partir de fromages de camembert

J.L. Schmidt and J.J. Daudin
Annales de l'Institut Pasteur / Microbiologie 134 (3) 399 (1983)
DOI: 10.1016/S0769-2609(83)80064-7
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Industrial Applications

M. Jakobsen, M. D. Cantor and L. Jespersen
Industrial Applications 3 (2002)
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Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum

Fabrizio Fatichenti, Jean L. Bergere, Pietrino Deiana and Giovanni A. Farris
Journal of Dairy Research 50 (4) 449 (1983)
DOI: 10.1017/S0022029900032684
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Recent advances in cheese microbiology

Tom P Beresford, Nora A Fitzsimons, Noelle L Brennan and Tim M Cogan
International Dairy Journal 11 (4-7) 259 (2001)
DOI: 10.1016/S0958-6946(01)00056-5
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Étude de l'homogénéité d'une population de levures isolées à partir de fromages de camembert

J.L Schmidt and J.J Daudin
Annales de l'Institut Pasteur / Microbiologie 134 (3) 399 (1983)
DOI: 10.1016/0769-2609(83)90014-5
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Catabolism of L-phenylalanine by some microorganisms of cheese origin

Chang-Won Lee and Jean Richard
Journal of Dairy Research 51 (3) 461 (1984)
DOI: 10.1017/S0022029900023761
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Spoilage Yeasts

Graham Fleet
Critical Reviews in Biotechnology 12 (1-2) 1 (1992)
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Yeasts associated with Danablu

Tatjana van den Tempel and Mogens Jakobsen
International Dairy Journal 8 (1) 25 (1998)
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Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk

Nejib Guizani, Zaher Al-Attabi, Stefan Kasapis and Osman Mahgoub Gaafar
International Journal of Food Properties 9 (3) 523 (2006)
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Microbiological changes in a soft raw goat's milk cheese during ripening

S. Sablé, V. Portrait, V. Gautier, F. Letellier and G. Cottenceau
Enzyme and Microbial Technology 21 (3) 212 (1997)
DOI: 10.1016/S0141-0229(97)00271-8
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Cheese: Chemistry, Physics and Microbiology

J. C. Gripon
Cheese: Chemistry, Physics and Microbiology 111 (1999)
DOI: 10.1007/978-1-4615-2800-5_4
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Industrial Applications

Klaus Gori, Mette Dines Cantor, Mogens Jakobsen and Lene Jespersen
Industrial Applications 3 (2011)
DOI: 10.1007/978-3-642-11458-8_1
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Cheese: Chemistry, Physics and Microbiology

J. C. Gripon
Cheese: Chemistry, Physics and Microbiology 111 (1993)
DOI: 10.1007/978-1-4615-2648-3_4
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