6533b7defe1ef96bd12763ad
RESEARCH PRODUCT
Interactions between Streptococcus thermophilus and thermophilic lactobacilli strongly affect its growth during pressing of swiss-type cheeses
Muriel CharletGabriel DubozFrancis FaurieJean-luc Le QuéréFrançoise Berthiersubject
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_MISCELLANEOUSdescription
National audience
year | journal | country | edition | language |
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2007-11-13 |