7 results
Amino acid transamination in permeabilised cells of Lactobacillus helveticus, Lb. paracasei and Lb. danicus
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- Journal:
- Journal of Dairy Research / Volume 71 / Issue 4 / November 2004
- Published online by Cambridge University Press:
- 15 November 2004, pp. 461-470
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- November 2004
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Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese
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- Journal:
- Journal of Dairy Research / Volume 69 / Issue 3 / August 2002
- Published online by Cambridge University Press:
- 02 October 2002, pp. 457-472
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- August 2002
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Comparative study of peptidolysis in some semi-hard round-eyed cheese varieties with different fat contents
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- Journal:
- Journal of Dairy Research / Volume 62 / Issue 3 / August 1995
- Published online by Cambridge University Press:
- 01 June 2009, pp. 543-547
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- August 1995
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Influence of liposome-encapsulated Neutrase and heat-treated lactobacilli on the quality of low-fat Gouda-type cheese
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- Journal:
- Journal of Dairy Research / Volume 62 / Issue 1 / February 1995
- Published online by Cambridge University Press:
- 01 June 2009, pp. 131-139
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- February 1995
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Chromatographic profiling of aminopeptidolytic activities in lactobacilli as a tool for strain identification
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- Journal:
- Journal of Dairy Research / Volume 61 / Issue 4 / November 1994
- Published online by Cambridge University Press:
- 01 June 2009, pp. 573-579
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- November 1994
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Effect of heat treatment on the proteolytic/peptidolytic enzyme system of a Lactobacillus delbrueckii subsp. bulgaricus strain
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- Journal:
- Journal of Dairy Research / Volume 58 / Issue 4 / November 1991
- Published online by Cambridge University Press:
- 01 June 2009, pp. 469-475
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- November 1991
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Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme
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- Journal:
- Journal of Dairy Research / Volume 55 / Issue 2 / May 1988
- Published online by Cambridge University Press:
- 01 June 2009, pp. 239-245
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- May 1988
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