Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
1 - 4 out of 4Page size: 10
- 1997
- Published
AIR2039/FLORA laboratory manual on chemical methods for the characterization of cheese ripening: work material
Ardö, Ylva Margareta & Polychroniadou, A., 1997Research output: Book/Report › Book
- Published
Analysis of milk enzymes and denatured whey proteins to control heat treatments of cheese milk
Ardö, Ylva Margareta, 1997.Research output: Contribution to conference › Paper › Research
- Published
Flavour and texture in low-fat cheese
Ardö, Ylva Margareta, 1997, Microbiology and biochemistry of cheese and fermented milk. Law, B. A. (ed.). 2 ed. London: Blackie Academic, p. 365 12 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
The effect of reduced salt content on the function of liposome-encapsulated neutrase and heat-treated lactobacilli in rindless low-fat cheese
Skeie, S., Narvhus, J. A., Ardö, Ylva Margareta, Thorvaldsen, K. & Abrahamsen, R. K., 1997, In: Lait. 77, p. 575-585 11 p.Research output: Contribution to journal › Journal article › peer-review
ID: 4239930
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1273
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Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter
Research output: Contribution to journal › Journal article › peer-review
Published -
1020
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Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures
Research output: Contribution to journal › Journal article › peer-review
Published -
747
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published