Technological properties of bacteriocin‐producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
Ribeiro, S.C, Coelho, M.C, Todorov, S.D, Franco, B.D.G.M, Dapkevicius, M.L.E, Silva, C.C.G
Published in Journal of applied microbiology (01.03.2014)
Published in Journal of applied microbiology (01.03.2014)
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Lipid and protein changes during the ensilage of blue whiting (Micromestistius poutassou Risso) by acid and biological methods
Dapkevicius, M.L.E. de, Batista, I, Nout, M.J.R, Rombouts, F.M, Houben, J.H. (Department of Food Science, Section of Food Chemistry, Microbiology and Hygiene, Wageningen Agricultural University, Bomenweg 2, 6703 HD Wageningen (Netherlands))
Published in Food Chemistry (United Kingdom) (1998)
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Published in Food Chemistry (United Kingdom) (1998)
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