F. Faurie

INRA, UR 342, F-39800 Poligny, France

Papers (1)

• 2009
  Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses.10.1016/j.ijfoodmicro.2008.08.022