共 22 条
[3]
Amrane A, 1997, LAIT, V77, P641, DOI 10.1051/lait:1997546
[5]
[Anonymous], [No title captured]
[6]
Boutrou R, 1999, LAIT, V79, P503, DOI 10.1051/lait:1999541
[7]
CERNING J, 1987, LAIT, V67, P3, DOI 10.1051/lait:198711
[8]
Couriol C, 2001, J BIOSCI BIOENG, V91, P570, DOI [10.1263/jbb.91.570, 10.1016/S1389-1723(01)80175-4]
[9]
Fox P. F., 1993, Cheese: chemistry, physics and microbiology. Volume 1. General aspects., P389