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Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses.
Dugat-Bony E, Bonnarme P, Fraud S, Catellote J, Sarthou AS, Loux V, Rué O, Bel N, Chuzeville S, Helinck S. Dugat-Bony E, et al. Among authors: helinck s. Food Res Int. 2019 Nov;125:108643. doi: 10.1016/j.foodres.2019.108643. Epub 2019 Aug 23. Food Res Int. 2019. PMID: 31554056
Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese.
Irlinger F, Yung SA, Sarthou AS, Delbès-Paus C, Montel MC, Coton E, Coton M, Helinck S. Irlinger F, et al. Among authors: helinck s. Int J Food Microbiol. 2012 Feb 15;153(3):332-8. doi: 10.1016/j.ijfoodmicro.2011.11.022. Epub 2011 Nov 29. Int J Food Microbiol. 2012. PMID: 22177851
21 results