Ylva Margareta Ardö
Professor emeritus
31 - 33 ud af 33Pr. side: 10
- 1999
- Udgivet
A study of Lactobacillus strains isolated from Danbo cheese and their function as adjunct cultures
Antonsson, M., Ardö, Ylva Margareta & Molin, G., 1999, Food microbiology and food safety into the next millennium. Tuijtelaars, A. C. J. . . A. . (red.). s. 624-625 2 s.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning
- Udgivet
Evaluation of biochemical methods to analyse cheese characteristics derived from milk microflora activities
Ardö, Ylva Margareta & Madsen, J. S., 1999, Proceedings of the symposium on quality and microbiology of traditional and raw milk cheeses. s. 127-139 13 s.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning
- 1997
- Udgivet
Flavour and texture in low-fat cheese
Ardö, Ylva Margareta, 1997, Microbiology and biochemistry of cheese and fermented milk. Law, B. A. (red.). 2 udg. London: Blackie Academic, s. 365 12 s.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning
ID: 4239930
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Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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1026
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Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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757
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Volatile compounds and amino acids in cheese powders made from matured cheeses
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
Udgivet