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Results:
1-9
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Results: 9
Authors:
Ardo, Y
Kelly, P
Citation: Y. Ardo et P. Kelly, Special issue - Cheese ripening and technology, INT DAIRY J, 11(4-7), 2001, pp. 183-183
Authors:
Hansen, BV
Houlberg, U
Ardo, Y
Citation: Bv. Hansen et al., Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain, INT DAIRY J, 11(4-7), 2001, pp. 225-233
Authors:
Antonsson, M
Ardo, Y
Molin, G
Citation: M. Antonsson et al., A comparison between the microflora of Herrgard cheese from three different dairies, INT DAIRY J, 11(4-7), 2001, pp. 285-291
Authors:
Sousa, MJ
Ardo, Y
McSweeney, PLH
Citation: Mj. Sousa et al., Advances in the study of proteolysis during cheese ripening, INT DAIRY J, 11(4-7), 2001, pp. 327-345
Authors:
Madsen, JS
Ardo, Y
Citation: Js. Madsen et Y. Ardo, Exploratory study of proteolysis, rheology and sensory properties of Danbocheese with different fat contents, INT DAIRY J, 11(4-7), 2001, pp. 423-431
Authors:
Larsen, LB
Wium, H
Benfeldt, C
Heegaard, CW
Ardo, Y
Qvist, KB
Petersen, TE
Citation: Lb. Larsen et al., Bovine milk procathepsin D: Presence and activity in heated milk and in extracts of rennet-free UF-Feta cheese, INT DAIRY J, 10(1-2), 2000, pp. 67-73
Authors:
Skeie, S
Ardo, Y
Citation: S. Skeie et Y. Ardo, Influence from raw milk flora on cheese ripening studied by different treatments of milk to model cheese, LEBENSM-WIS, 33(7), 2000, pp. 499-505
Authors:
Ardo, Y
Lindblad, O
Qvist, KB
Citation: Y. Ardo et al., Study of methods to routinely monitor heat load to cheese milk, INT DAIRY J, 9(8), 1999, pp. 547-552
Authors:
Kristiansen, KR
Deding, AS
Jensen, DF
Ardo, Y
Qvist, KB
Citation: Kr. Kristiansen et al., Influence of salt content on ripening of semi-hard round-eyed cheese of Danbo-type, MILCHWISSEN, 54(1), 1999, pp. 19-23
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1-9
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