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Marie-Therese Fröhlich-Wyder

Federal Department of Economic Affairs Education and Research

28

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270

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The effect of starters with a functional arginine deiminase pathway on cheese ripening and quality

2018 International Dairy Journal
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Development of new methods for the quantitative detection and typing of Lactobacillus parabuchneri in dairy products

2017 International Dairy Journal
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Extra-Hard Cheeses

2017
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Chapter 35 – Cheeses With Propionic Acid Fermentation

2017
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Prevalence and diversity of histamine-forming Lactobacillus parabuchneri strains in raw milk and cheese – A case study

2017 International Dairy Journal
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Swiss-Type Cheeses (Propionic Acid Cheeses)

2017
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Influence of chemical and biochemical characteristics on the texture of Appenzeller® cheese

2017 International Dairy Journal
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Semi-hard Cheeses

2017
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Bacterial Surface-Ripened (Smear) Cheeses

2017
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Software comparison for the analysis of cheese eyes in X-ray computed tomography

2016 International Dairy Journal
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