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Food Microbiology|September 1, 2006
Defined multi-species semi-liquid ready-to-use sourdough starterM Gaggiano, R Di Cagno, M De Angelis, et al.International Journal of Food Microbiology|August 3, 2001
Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot wheyM Albenzio, M R Corbo, S U Rehman, et al.International Journal of Systematic and Evolutionary Microbiology|January 5, 2002
Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheeseN M Brennan, R Brown, M Goodfellow, et al.International Journal of Systematic and Evolutionary Microbiology|June 20, 2001
Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheeseN M Brennan, R Brown, M Goodfellow, et al.Journal of Protein Chemistry|December 6, 2001
Solution structures of casein peptides: NMR, FTIR, CD, and molecular modeling studies of alphas1-casein, 1-23E L Malin, M H Alaimo, E M Brown, et al.Pageof 9