Authors: Kieronczyk, A Skeie, S Olsen, K Langsrud, T

Citation: A. Kieronczyk et al., Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese, INT DAIRY J, 11(4-7), 2001, pp. 217-224

Authors: Pripp, AH Kieronczyk, A Stepaniak, L Sorhaug, T

Citation: Ah. Pripp et al., Comparison of biochemical characteristics of three Norwegian cheese varieties using multivariate statistical analysis, MILCHWISSEN, 54(10), 1999, pp. 558-562