0000000000146063

AUTHOR

Françoise Berthier

showing 3 related works from this author

Traditional Cheeses: rich and diverse microbiota with associated sensorial and health benefits

2014

International audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
researchProduct

Interactions between Streptococcus thermophilus and thermophilic lactobacilli strongly affect its growth during pressing of swiss-type cheeses

2007

National audience

STREPTOCOCCUS THERMOPHILUSSWISS-TYPE CHEESE[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringINTERACTIONS[SDV.IDA] Life Sciences [q-bio]/Food engineeringPRESSINGTHERMOPHILIC LACTOBACILLIComputingMilieux_MISCELLANEOUS
researchProduct

Microbial diversity of French traditional cheeses: sensory and health benefits associated with food safety

2015

International audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
researchProduct