Micro-organisms and volatile organic substances responsible of mephitic alterations in processed cheeses;I responsabili dell'alterazione mefitica di formaggi fusi

Industrie Alimentari

Volumn 40, Issue 401, 2001, Pages 267-271

  Cantoni, Carlo ^a   Stella, Simone ^a   Gatti, Marcello ^b   Marchese, Rossella ^c   Ripamonti, Barbara ^c  

^a Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche   (Italy)

^b Laboratorio Neotron   (Italy)

^c LMB Lab Microbiologico Bergamasco   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035531150     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. Bergere J.L., Lonoir J. (1997) Les accidents de fromagerie et les defauts des fromages. in Eck A., Gillis J.C. "Le fromage", pagg. 531-532. Ed. Tec. & Doc Lavoisier, Parigi.
2. Dainty R.H., Mackey B.M. (1992) J. Appl. Bacteriol. (Suppl.) 73: 103-114.
3. Eerola H.S., Roix Sagnes A.X., Hirvi T.K. (1998) J. Food Safety 18: 127-138.
4. Grappin R., Branger A. (1997) Contrôle chimiques et microbiologiques. in Eck A., Gillis J.C. (1997) "Le fromage", pag. 842. Ed. Tec. & Doc Lavoisier, Parigi.
5. Meyer A. (1973) Processed cheese manufacture. Ed. Food Trade Press.