Authors: Bockelmann, W Hoppe-Seyler, T

Citation: W. Bockelmann et T. Hoppe-seyler, The surface flora of bacterial smear-ripened cheeses from cow's and goat'smilk, INT DAIRY J, 11(4-7), 2001, pp. 307-314

Authors: Moller, C Bockelmann, W Heller, KJ

Citation: C. Moller et al., Isolation of Lactobacillus delbrueckii subsp bulgaricus mutants for manufacturing a yoghurt with a mild taste., KIEL MILCHW, 53(2), 2001, pp. 167-185

Authors: Bockelmann, W Hoppe-Seyler, T Jaeger, B Heller, KJ

Citation: W. Bockelmann et al., Small scale cheese ripening of bacterial smear cheeses, MILCHWISSEN, 55(11), 2000, pp. 621-624

Authors: Hoppe-Seyler, T Jaeger, B Bockelmann, W Heller, KJ

Citation: T. Hoppe-seyler et al., Quantification and identification of microorganisms from the surface of smear cheeses, KIEL MILCHW, 52(4), 2000, pp. 294-305

Authors: Bockelmann, W Portius, S Lick, S Heller, KJ

Citation: W. Bockelmann et al., Sporulation of Penicillium camemberti in submerged batch culture, SYST APPL M, 22(3), 1999, pp. 479-485

Authors: Meisel, H Bockelmann, W

Citation: H. Meisel et W. Bockelmann, Bioactive peptides encrypted in milk proteins: proteolytic activation and thropho-functional properties, ANTON LEEUW, 76(1), 1999, pp. 207-215