Bacterial surface-ripened cheeses

By Nm Brennan, T. Cogan, M. Loessner, S. Scherer. 2004

85 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/f655f1fbb842f2423e3b60c77012694c00b0fbf2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. M. Montel
2. S. Buchin
3. Céline Delbés-Paus
4. D. Vuitton
5. A. Mallet
6. N. Desmasures
7. F. Berthier

Citations in the corpus

• Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “…(usually combinations of two) has been described in culture media (Arfi et al., 2002; Lecocq and Guéguen, 1994; Spinnler et al., 2001; Mansour et al., 2009), in cheesebased medium (Arfi et al., 2004) and on cheese surface (Brennan et al., 2004; Sorensen et al., 2011; Wouters et al., 2002).”