Recent developments in cheese cultures with protective and probiotic functionalities

Download
Full text (published Version) (PDF, 349.7Kb)
Thumbnail
Open access
Author
Grattepanche, Frank
Miescher-Schwenninger, Susanne
Meile, Leo
Lacroix, Christophe
Show all
Date
2008
Type
    Journal Article
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-b-000011666
Publication status
published
External links
Journal / series
Dairy Science & Technology
Volume
88(4-5)
Pages / Article No.
421 - 444
Publisher
EDP Sciences
Event
5th IDF Symposium on Cheese Ripening, Berne, Switzerland, March 9-13, 2008
Subject
cheese; bacteriocin; antifungal; probiotics; antibiotic resistance; technology; fromage; bactériocine; antifongique; probiotique; antibiorésistance; technologie
Organisational unit
03626 - Lacroix, Christophe / Lacroix, Christophe  
Notes
It was possible to publish this article open access thanks to a Swiss National Licence with the publisher
More
Show all metadata
ETH Bibliography
yes
Altmetrics