Surface ripened cheeses: the effects of Debaryomyces hansenii, NaC1 and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens

W. Masoud; M. Jakobsen

Surface ripened cheeses: the effects of Debaryomyces hansenii, NaC1 and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens

W. Masoud, M. Jakobsen

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

25 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Udgave nummer	13
Sider (fra-til)	s.231-237
Antal sider	7
ISSN	0958-6946
Status	Udgivet - 2003

Bibliografisk note

Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Levnedsmiddelmikrobiologi\', \'Levnedsmiddelmikrobiologi\''

Citationsformater

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title = "Surface ripened cheeses: the effects of Debaryomyces hansenii, NaC1 and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens",

author = "W. Masoud and M. Jakobsen",

note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Levnedsmiddelmikrobiologi\', \'Levnedsmiddelmikrobiologi\''",

year = "2003",

language = "English",

pages = "s.231--237",

journal = "International Dairy Journal",

issn = "0958-6946",

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TY - JOUR

T1 - Surface ripened cheeses: the effects of Debaryomyces hansenii, NaC1 and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens

AU - Masoud, W.

AU - Jakobsen, M.

N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Levnedsmiddelmikrobiologi\', \'Levnedsmiddelmikrobiologi\''

PY - 2003

Y1 - 2003

M3 - Journal article

SN - 0958-6946

SP - s.231-237

JO - International Dairy Journal

JF - International Dairy Journal

IS - 13

ER -