0000000000426712

AUTHOR

Gabriel Duboz

showing 2 related works from this author

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

Développement des caractéristiques biologiques et sensorielles des fromages de chèvre. Etude interespèce par échange de la matière grasse et du lait …

1998

National audience

[SDV.SA]Life Sciences [q-bio]/Agricultural sciences[SDV.SA] Life Sciences [q-bio]/Agricultural sciencesComputingMilieux_MISCELLANEOUS
researchProduct