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Authors: SKEIE S NARVHUS JA ARDO Y THORVALDSEN K ABRAHAMSEN RK

Citation: S. Skeie et al., THE EFFECT OF REDUCED SALT CONTENT ON THE FUNCTION OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI IN RINDLESS LOW-FAT CHEESE, Le Lait, 77(5), 1997, pp. 575-585

Authors: ARDO Y GRIPON JC

Citation: Y. Ardo et Jc. Gripon, COMPARATIVE-STUDY OF PEPTIDOLYSIS IN SOME SEMIHARD ROUND-EYED CHEESE VARIETIES WITH DIFFERENT FAT CONTENTS, Journal of Dairy Research, 62(3), 1995, pp. 543-547

Authors: SKEIE S NARVHUS J ARDO Y ABRAHAMSEN RK

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Authors: ARDO Y JONSSON L

Citation: Y. Ardo et L. Jonsson, CHROMATOGRAPHIC PROFILING OF AMINOPEPTIDOLYTIC ACTIVITIES IN LACTOBACILLI AS A TOOL FOR STRAIN IDENTIFICATION, Journal of Dairy Research, 61(4), 1994, pp. 573-579