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Items: 5

1.

Identification of yeasts associated with milk products using traditional and molecular techniques.

Lopandic K, Zelger S, Bánszky LK, Eliskases-Lechner F, Prillinger H.

Food Microbiol. 2006 Jun;23(4):341-50. Epub 2005 Jul 5.

PMID:
16943023
2.

Characterization of Listeria monocytogenes isolates from 50 small-scale Austrian cheese factories.

Wagner M, Eliskases-Lechner F, Rieck P, Hein I, Allerberger F.

J Food Prot. 2006 Jun;69(6):1297-303.

PMID:
16786849
3.

Influence of selected factors on browning of Camembert cheese.

Carreira A, Dillinger K, Eliskases-Lechner F, Loureiro V, Ginzinger W, Rohm H.

J Dairy Res. 2002 May;69(2):281-92.

PMID:
12222805
4.

Growth of facultatively heterofermentative lactobacilli on starter cell suspensions.

Rapposch S, Eliskases-Lechner F, Ginzinger W.

Appl Environ Microbiol. 1999 Dec;65(12):5597-9.

5.

Phenotypic and genotypic identification of yeasts from cheese.

Prillinger H, Molnár O, Eliskases-Lechner F, Lopandic K.

Antonie Van Leeuwenhoek. 1999 May;75(4):267-83.

PMID:
10510714

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