|
|
3. Isolation of Escherichia coli, Staphylococcus auresu and Listeria monocytogenes from milk products sold under market conditions at Agra regionPriyanka Singh, Alka Prakash, 2008, other scientific articles Keywords: milk products, curd, cottage cheese, microbiolgoy, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, public health, India Full text (outside link) |
4. The presence of some pathogen micro organisms, yeasts and moulds in cheese samples produced at small dairy-processing plantsKarmen Godič Torkar, Slavica Golc-Teger, 2006, original scientific article Keywords: milk products, cheese, microbiology, pathogen micro-organisms, yeasts, moulds, aflatoxins Full text (outside link) |
|
|
7. Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheeseGiuseppe Zeppa, Maria Grazia Fortina, Paola Dolci, Anna Aquati, Annibale Gandini, Pier Luigi Manachini, 2004, original scientific article Keywords: milk products, autochthonous cheese, cheese Toma piemontese, microbiology, lactic acid bacteria, strains, starters, Italy Full text (outside link) |
|
9. Use of mono- and sesquiterpenes for characterisation of mountain cheesesGiuseppe Zeppa, Manuela Giordano, Marta Bertolino, Vincenzo Gerbi, 2004, original scientific article Keywords: milk products, cheese, ricotta, characterisation, terpenes, sesquiterpenes, markers Full text (outside link) |
|