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