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Growth of propionibacteria in cheese: comparison between 2 enumeration media
This article has been cited by the following article(s):
Biodiversity of dairy Propionibacterium isolated from dairy farms in Minas Gerais, BrazilRosangela de Freitas, Victoria Chuat, Marie-Noelle Madec, et al.
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Selective enumeration of propionibacteria in Emmental-type cheese using Petrifilm™ Aerobic Count plates added to Lithium Glycerol brothRosângela de Freitas, Lívia M. Pinheiro Luiz, Maura Pinheiro Alves, et al.
Journal of Dairy Research 80 (3) 270 (2013)
Time Course and Specificity of Lipolysis in Swiss CheeseJulien Dherbécourt, Claire Bourlieu, Marie-Bernadette Maillard, Lydie Aubert-Frogerais, Romain Richoux and Anne Thierry
Journal of Agricultural and Food Chemistry 58 (22) 11732 (2010)
Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the productG. Vinderola, W. Prosello, F. Molinari, D. Ghiberto and J. Reinheimer
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Challenges in the Addition of Probiotic Cultures to FoodsCLAUDE P. CHAMPAGNE, NANCY J. GARDNER and DENIS ROY
Critical Reviews in Food Science and Nutrition 45 (1) 61 (2005)
The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor DevelopmentAnne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme and Edmond Roussel
Journal of Agricultural and Food Chemistry 53 (10) 4157 (2005)
Reclassification of “Propionibacterium rubrum” as P. jenseniiA.F de Carvalho, S Guezenec, M Gautier and P.A.D Grimont
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