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Marianne Hammershøj

Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on development and autolysis of DL-starter cultures

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Lise Søndergaard, University of Copenhagen, Denmark
  • Mia Ryssel, University of Copenhagen, Denmark
  • Carina Svendsen, University of Copenhagen, Denmark
  • Erik Høier, Chr. Hansen A/S, Denmark
  • Ulf Andersen, Arla Strategic Innovation Centre, Denmark
  • Marianne Hammershøj
  • Jean Robert Møller, Denmark
  • Niels Arneborg, University of Copenhagen, Denmark
  • Lene Jespersen, University of Copenhagen, Denmark
Original languageEnglish
JournalInternational Journal of Food Microbiology
Volume213
Pages (from-to)59-70
Number of pages12
ISSN0168-1605
DOIs
Publication statusPublished - 2015

    Research areas

  • Semi-hard cheese, NaCl reduction, DL-starter cultures, Viability, Autolysis, Free amino acids

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