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Results:
1-8
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Results: 8
Authors:
Williams, AG
Noble, J
Banks, JM
Citation: Ag. Williams et al., Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese, INT DAIRY J, 11(4-7), 2001, pp. 203-215
Authors:
Banks, JM
Yvon, M
Gripon, JC
de la Fuente, MA
Brechany, EY
Williams, AG
Muir, DD
Citation: Jm. Banks et al., Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character, INT DAIRY J, 11(4-7), 2001, pp. 235-243
Authors:
Williams, AG
Withers, SE
Banks, JM
Citation: Ag. Williams et al., Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese, INT DAIRY J, 10(1-2), 2000, pp. 17-23
Authors:
Rehman, SU
McSweeney, PLH
Banks, JM
Brechany, EY
Muir, DD
Fox, PF
Citation: Su. Rehman et al., Ripening of Cheddar cheese made from blends of raw and pasteurised milk, INT DAIRY J, 10(1-2), 2000, pp. 33-44
Authors:
Rehman, SU
Banks, JM
McSweeney, PLH
Fox, PF
Citation: Su. Rehman et al., Effect of ripening temperature on the growth and significance of non-starter lactic acad bacteria in Cheddar cheese made from raw or pasteurised milk, INT DAIRY J, 10(1-2), 2000, pp. 45-53
Authors:
Rehman, SU
Banks, JM
Brechany, EY
Muir, DD
McSweeney, PLH
Fox, PF
Citation: Su. Rehman et al., Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk, INT DAIRY J, 10(1-2), 2000, pp. 55-65
Authors:
Gouldsworthy, AM
Banks, JM
Law, AJR
Leaver, J
Citation: Am. Gouldsworthy et al., Casein degradation in Cheddar cheese monitored by capillary electrophoresis, MILCHWISSEN, 54(11), 1999, pp. 620-623
Authors:
Lynch, CM
Muir, DD
Banks, JM
McSweeney, PLH
Fox, PF
Citation: Cm. Lynch et al., Influence of adjunct cultures of Lactobacillus paracasei ssp paracasei or Lactobacillus plantarum on cheddar cheese ripening, J DAIRY SCI, 82(8), 1999, pp. 1618-1628
Risultati:
1-8
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