Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
1 - 4 out of 4Page size: 10
- 2007
- Published
Biochemical, chemical and physical processes in cheese during manufacture and ripening
Ardö, Ylva Margareta & Nielsen, E. O. W., 2007, Department of Food Science, University of Copenhagen. 86 p.Research output: Book/Report › Compendium/lecture notes › Education
- 2005
- Published
Manual for chemical analysis of cheese
Pripp, A. H., Permin, L., Karlsson, A. O. & Ardö, Ylva Margareta, 2005, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet.Research output: Book/Report › Compendium/lecture notes › Education
- 1999
- Published
Laboratory manual for chemical analysis of cheese: improvement of the quality of the production of raw milk cheeses
Ardö, Ylva Margareta & Polychroniadou, A., 1999, Luxembourg: Publications Office. 122 p. (EUR; No. 18890).Research output: Book/Report › Book › Education
- 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 › Education
ID: 4239930
Most downloads
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1273
downloads
Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1024
downloads
Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
750
downloads
Volatile compounds and amino acids in cheese powders made from matured cheeses
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published