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Results:
1-7
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Results: 7
Authors:
Oumer, A
Garde, S
Gaya, P
Medina, M
Nunez, M
Citation: A. Oumer et al., The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria, J FOOD PROT, 64(1), 2001, pp. 81-86
Authors:
Oumer, A
Gaya, P
Fernandez-Garcia, E
Mariaca, R
Garde, S
Medina, M
Nunez, M
Citation: A. Oumer et al., Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture, J DAIRY RES, 68(1), 2001, pp. 117-129
Authors:
Oumer, A
Fernandez-Garcia, E
Serrano, C
Nunez, M
Citation: A. Oumer et al., Flavour of Hispanico cheese manufactured with Lactococcus lactis subsp lactis and L-lactis subsp cremoris as starter cultures, MILCHWISSEN, 55(6), 2000, pp. 325-328
Authors:
Leclercq-Perlat, MN
Oumer, A
Bergere, JL
Spinnler, HE
Corrieu, G
Citation: Mn. Leclercq-perlat et al., Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: Growth and substrate consumption, J DAIRY SCI, 83(8), 2000, pp. 1665-1673
Authors:
Leclercq-Perlat, MN
Oumer, A
Bueno, F
Bergere, JL
Spinnler, HE
Corrieu, G
Citation: Mn. Leclercq-perlat et al., Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: Protein degradation, J DAIRY SCI, 83(8), 2000, pp. 1674-1683
Authors:
Oumer, A
Garde, S
Medina, M
Nunez, M
Citation: A. Oumer et al., Defined starter system including a bacteriocin producer for the enhancement of cheese flavour, BIOTECH TEC, 13(4), 1999, pp. 267-270
Authors:
Leclercq-Perlat, MN
Oumer, A
Bergere, JL
Spinnler, HE
Corrieu, G
Citation: Mn. Leclercq-perlat et al., Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese, J DAIRY RES, 66(2), 1999, pp. 271-281
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1-7
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