Folkertsma, B.

Accelerated ripening of Cheddar cheese at elevated temperatures

Folkertsma, B., Fox, P. F., & McSweeney, P. L. H. (1996) · International Dairy Journal

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 98

Effect of Compositional and Environmental Factors on the Growth of Indigenous Non-Starter Lactic Acid Bacteria in Cheddar Cheese

Lane, C. N., Fox, P. F., Walsh, E. M., Folkertsma, B., & McSweeney, P. L. H. (1997) · Le Lait

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 59