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Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses

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ANTIBIOTIC SUSCEPTIBILITY, RAW-MILK, CHEDDAR CHEESE, GRADIENT GEL-ELECTROPHORESIS, LACTIC-ACID BACTERIA, Sensory analysis, GC-MS, DGGE, Adjunct, Lactobacillus paracasei, Gouda cheese, LACTOCOCCUS-LACTIS, PROBIOTIC PRODUCTS, VOLATILE COMPOUNDS, MANCHEGO CHEESE, MODEL SYSTEM

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Citation

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MLA
Van Hoorde, Koenraad, Isabelle Van Leuven, Patrick Dirinck, et al. “Selection, Application and Monitoring of Lactobacillus Paracasei Strains as Adjunct Cultures in the Production of Gouda-type Cheeses.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 144.2 (2010): 226–235. Print.
APA
Van Hoorde, Koenraad, Van Leuven, I., Dirinck, P., Heyndrickx, M., Coudijzer, K., Vandamme, P., & Huys, G. (2010). Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 144(2), 226–235.
Chicago author-date
Van Hoorde, Koenraad, Isabelle Van Leuven, Patrick Dirinck, Marc Heyndrickx, Kathleen Coudijzer, Peter Vandamme, and Geert Huys. 2010. “Selection, Application and Monitoring of Lactobacillus Paracasei Strains as Adjunct Cultures in the Production of Gouda-type Cheeses.” International Journal of Food Microbiology 144 (2): 226–235.
Chicago author-date (all authors)
Van Hoorde, Koenraad, Isabelle Van Leuven, Patrick Dirinck, Marc Heyndrickx, Kathleen Coudijzer, Peter Vandamme, and Geert Huys. 2010. “Selection, Application and Monitoring of Lactobacillus Paracasei Strains as Adjunct Cultures in the Production of Gouda-type Cheeses.” International Journal of Food Microbiology 144 (2): 226–235.
Vancouver
1.
Van Hoorde K, Van Leuven I, Dirinck P, Heyndrickx M, Coudijzer K, Vandamme P, et al. Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2010;144(2):226–35.
IEEE
[1]
K. Van Hoorde et al., “Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 144, no. 2, pp. 226–235, 2010.
@article{1203914,
  author       = {Van Hoorde, Koenraad and Van Leuven, Isabelle and Dirinck, Patrick and Heyndrickx, Marc and Coudijzer, Kathleen and Vandamme, Peter and Huys, Geert},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keywords     = {ANTIBIOTIC SUSCEPTIBILITY,RAW-MILK,CHEDDAR CHEESE,GRADIENT GEL-ELECTROPHORESIS,LACTIC-ACID BACTERIA,Sensory analysis,GC-MS,DGGE,Adjunct,Lactobacillus paracasei,Gouda cheese,LACTOCOCCUS-LACTIS,PROBIOTIC PRODUCTS,VOLATILE COMPOUNDS,MANCHEGO CHEESE,MODEL SYSTEM},
  language     = {eng},
  number       = {2},
  pages        = {226--235},
  title        = {Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2010.05.007},
  volume       = {144},
  year         = {2010},
}

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