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Citation: Ehe. Ayad et al., Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway, J APPL MICR, 90(1), 2001, pp. 59-67

Authors: Ayad, EHE Verheul, A Wouters, JTM Smit, G

Citation: Ehe. Ayad et al., Population dynamics of lactococci from industrial, artisanal and non-dairyorigins in defined strain starters for Gouda-type cheese, INT DAIRY J, 11(1-2), 2001, pp. 51-61

Authors: Ayad, EHE Verheul, A Wouters, JTM Smit, G

Citation: Ehe. Ayad et al., Application of wild starter cultures for flavour development in pilot plant cheese making, INT DAIRY J, 10(3), 2000, pp. 169-179

Authors: Jelen, P Thomas, T Wouters, JTM

Citation: P. Jelen et al., Untitled, INT DAIRY J, 10(1-2), 2000, pp. III-III

Authors: Ayad, EHE Verheul, A de Jong, C Wouters, JTM Smit, G

Citation: Ehe. Ayad et al., Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin, INT DAIRY J, 9(10), 1999, pp. 725-735