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Cited article:
F. Girard , P. Boyaval
Lait, 74 5 (1994) 389-398
Accepted: 1994-06-27
This article has been cited by the following article(s):
5 articles
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Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge
Estelle Chaix, Carole Guillaume and Valérie Guillard Comprehensive Reviews in Food Science and Food Safety 13 (3) 261 (2014) https://doi.org/10.1111/1541-4337.12058
A. Thierry, F. Berthier, V. Gagnaire, J. R. Kerjean, C. Lopez and Y. Noël 360 (2010) https://doi.org/10.1002/9781444323740.ch10
Split defect and secondary fermentation in Swiss-type cheeses – A review
David F.M. Daly, Paul L.H. McSweeney and Jeremiah J. Sheehan Dairy Science & Technology 90 (1) 3 (2010) https://doi.org/10.1051/dst/2009036
An on-line technique for monitoring propionic acid fermentation
Houda Benjelloun, Alice Rochex, Didier Lecouturier, Siham Dechemi and Jean-Michel Lebeault Applied Microbiology and Biotechnology 68 (3) 316 (2005) https://doi.org/10.1007/s00253-005-1888-3