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Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses

Koenraad Van Hoorde (UGent) , Marc Heyndrickx (UGent) , Peter Vandamme (UGent) and Geert Huys (UGent)
(2010) FOOD MICROBIOLOGY. 27(3). p.425-433
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Keywords
CHEDDAR CHEESE, SENSORY CHARACTERISTICS, MOZZARELLA CHEESE, Artisan Gouda cheese, Dynamics, Lactic acid bacteria, MILK, RAW, PDO CHEESE, LACTIC-ACID BACTERIA, NATURAL WHEY CULTURES, INDEPENDENT METHODS, TECHNOLOGICAL PARAMETERS, DGGE, Diversity

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Please use this url to cite or link to this publication:

MLA
Van Hoorde, Koenraad et al. “Influence of Pasteurization, Brining Conditions and Production Environment on the Microbiota of Artisan Gouda-type Cheeses.” FOOD MICROBIOLOGY 27.3 (2010): 425–433. Print.
APA
Van Hoorde, Koenraad, Heyndrickx, M., Vandamme, P., & Huys, G. (2010). Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses. FOOD MICROBIOLOGY, 27(3), 425–433.
Chicago author-date
Van Hoorde, Koenraad, Marc Heyndrickx, Peter Vandamme, and Geert Huys. 2010. “Influence of Pasteurization, Brining Conditions and Production Environment on the Microbiota of Artisan Gouda-type Cheeses.” Food Microbiology 27 (3): 425–433.
Chicago author-date (all authors)
Van Hoorde, Koenraad, Marc Heyndrickx, Peter Vandamme, and Geert Huys. 2010. “Influence of Pasteurization, Brining Conditions and Production Environment on the Microbiota of Artisan Gouda-type Cheeses.” Food Microbiology 27 (3): 425–433.
Vancouver
1.
Van Hoorde K, Heyndrickx M, Vandamme P, Huys G. Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses. FOOD MICROBIOLOGY. 2010;27(3):425–33.
IEEE
[1]
K. Van Hoorde, M. Heyndrickx, P. Vandamme, and G. Huys, “Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses,” FOOD MICROBIOLOGY, vol. 27, no. 3, pp. 425–433, 2010.
@article{942296,
  author       = {Van Hoorde, Koenraad and Heyndrickx, Marc and Vandamme, Peter and Huys, Geert},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  keywords     = {CHEDDAR CHEESE,SENSORY CHARACTERISTICS,MOZZARELLA CHEESE,Artisan Gouda cheese,Dynamics,Lactic acid bacteria,MILK,RAW,PDO CHEESE,LACTIC-ACID BACTERIA,NATURAL WHEY CULTURES,INDEPENDENT METHODS,TECHNOLOGICAL PARAMETERS,DGGE,Diversity},
  language     = {eng},
  number       = {3},
  pages        = {425--433},
  title        = {Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses},
  url          = {http://dx.doi.org/10.1016/j.fm.2009.12.001},
  volume       = {27},
  year         = {2010},
}

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