About: Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors

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article by Natalia Gómez-Torres et al published October 2015 in Food Control

Attributes	Values
rdf:type	Item
description	artículu científicu (ast) wetenschappelijk artikel (nl) наукова стаття, опублікована в жовтні 2015 (uk) im Oktober 2015 veröffentlichter wissenschaftlicher Artikel (de) article by Natalia Gómez-Torres et al published October 2015 in Food Control (en)
publication date	wds:Q57829932-8FF64CD7-322B-4069-9C3A-401CEC89E2F6
publication date	2015-10-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q57829932-2340CEFF-0645-44E6-9F8B-C7B9BB4AE4E4 wds:Q57829932-54C62C8F-DEDF-42DA-BE10-730C7A4BA6CC wds:Q57829932-5782381B-9853-4EA2-A2BF-77CD695A6AED wds:Q57829932-AA0AE4C6-6586-4C15-AF8A-0242BC2A3E59
author name string	Marta Ávila Ángela Peirotén Natalia Gómez-Torres Sonia Garde
rdfs:label	Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors (en) Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors (nl)
skos:prefLabel	Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors (en) Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors (nl)
name	Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors (en) Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors (nl)
title	wds:Q57829932-E2B0C6F9-C07F-410F-91C7-0747946768B3
title	Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors (en)
page(s)	wds:Q57829932-B33EA158-20FC-40B6-BAA8-6FDDAAA30FB1
page(s)	186-194
instance of	wds:Q57829932-7AD06A61-0CFE-44AB-A4D2-88E720A22B66
instance of	scholarly article
main subject	wds:Q57829932-C7BA29B2-4319-456F-A2F9-DE0C8702693F
main subject	biotechnology
published in	wds:Q57829932-BBB4652A-619F-4193-844E-95E64F62F920
published in	Food Control
volume	wds:Q57829932-4B6A781C-23C9-4793-9965-6C5FBED1B1F7
volume	56
DOI	wds:Q57829932-91929DF0-0355-424C-9D8C-BE923EE69D71
DOI	http://dx.doi.org/10.1016/J.FOODCONT.2015.03.025
DOI	10.1016/J.FOODCONT.2015.03.025
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q57829932
is cites work of	Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese Relationships among ensiling, nutritional, fermentative, microbiological traits and contamination in corn silages addressed with partial least squares regression. Efficient milking hygiene reduces bacterial spore contamination in milk Development of a specific fluorescent phage endolysin for in situ detection of Clostridium species associated with cheese spoilage. Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses
is cites work of	wds:Q59185615-821132FF-D946-47F6-AC66-809DB4AAE68F wds:Q53759769-5807ABD0-33D7-45B2-BDC3-E636803E581B wds:Q88831029-7E1558A1-CA58-46C8-8361-6C9D78639F0D wds:Q57737303-17AB98F4-B3A8-44B9-AFF1-F8168CD75643 wds:Q46257311-22BE3953-988D-47E0-95CD-570CEE66B90E

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