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All issues Lait, 61 601-602 (1981) 62-79 Article references

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Yeasts in dairy products

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Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses

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Development and survival of the cheese mites, Acarus farris and Tyrophagus neiswanderi (Acari: Acaridae), at constant temperatures and 90% relative humidity

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Use of RAPD and mitochondrial DNA RFLP for typing of Candida zeylanoides and Debaryomyces hansenii yeast strains isolated from cheese

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Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening

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Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese

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Microbiology of Kopanisti, a traditional Greek cheese

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FUNGAL BIOTA ISOLATED FROM SPANISH CHEESES

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Saccharomyces unisporus: Biotechnological Potential and Present Status

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Cheese: Chemistry, Physics and Microbiology

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