Lamjed Sallami, Ph.D.
Affiliations: | 2004 | Universite Laval (Canada) |
Area:
Microbiology Biology, Food Science and Technology AgricultureGoogle:
"Lamjed Sallami"Parents
Sign in to add mentorJ C. Vuillemard | grad student | 2004 | Universite Laval (Canada) | |
(Impact de l'incorporation d'une souche hautement autolytique: Lactobacillus delbrueckii ssp. bulgaricus UL12, sur l'acceleration de la maturation du fromage de type Cheddar.) |
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Publications
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Sallami L, Kheadr EE, Fliss I, et al. (2004) Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese. Journal of Dairy Science. 87: 1585-94 |
Sallami L, Kheadr EE, Fliss I, et al. (2004) Impact of Autolytic and Proteolytic Lactobacilli and Nisin-Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese Journal of Food Science. 69 |