Enterotoxin D producing strains of Staphylococcus aureus are typeable by pulsed-field gel electrophoresis (PFGE)
Villard, L., Lamprell, H., Borges, E., Maurin, F., Noël, Y., Beuvier, E., Chamba, J.F., Kodjo, A.
Published in Food microbiology (01.04.2005)
Published in Food microbiology (01.04.2005)
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Discrimination of Staphylococcus aureus strains from different species of Staphylococcus using Fourier transform infrared (FTIR) spectroscopy
Lamprell, H., Mazerolles, G., Kodjo, A., Chamba, J.F., Noël, Y., Beuvier, E.
Published in International journal of food microbiology (15.04.2006)
Published in International journal of food microbiology (15.04.2006)
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Journal Article
Relations entre les conditions de production du lait et les teneurs en composés d’intérêt nutritionnel dans le fromage : étude en conditions réelles de production
A. LUCAS, S. HULIN, V. MICHEL, C. AGABRIEL, J.F. CHAMBA, E. ROCK, J.B. COULON
Published in INRAE productions animales (En ligne) (12.03.2006)
Published in INRAE productions animales (En ligne) (12.03.2006)
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Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese
Le Bourhis, A.G, Dore, J, Carlier, J.P, Chamba, J.F, Popoff, M.R, Tholozan, J.L
Published in International journal of food microbiology (2007)
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Published in International journal of food microbiology (2007)
Journal Article
Discrimination of Staphylococcucs aureus strains from different species of Staphylococcus using Fourier transform infrared (FTIR) spectroscopy
Lamprell, H., Mazerolles, Gerard, Kodjo, A., Chamba, J.F., Noël, Yohan, Beuvier, Eric
Published in International journal of food microbiology (2006)
Published in International journal of food microbiology (2006)
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Journal Article
Pratiques d’élevage, production laitière et caractéristiques des fromages dans les Alpes du Nord
J.B. COULON, A. HAUWUY, B. MARTIN, J.F. CHAMBA
Published in INRAE productions animales (En ligne) (07.06.1997)
Published in INRAE productions animales (En ligne) (07.06.1997)
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Journal Article
Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese
Gnädig, Silke, Chamba, Jean-François, Perreard, Eric, Chappaz, Stéphane, Chardigny, Jean-Michel, Rickert, Reinart, Steinhart, Hans, Sébédio, Jean-Louis
Published in Journal of dairy research (01.08.2004)
Published in Journal of dairy research (01.08.2004)
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Analytical methods for the determination of the geographic origin of Emmental cheese. Parameters of proteolysis and rheology
Pillonel, L, Albrecht, B, Badertscher, R, Buetikofer, U, Bosset, J.O. (Federal Dairy Research Station (FAM), Berne (Switzerland)), Chamba, J.F. (Institut Technique Francais de Fromages (ITFF), Foron (France)), Tabacchi, R. (Neuchatel Univ. (Switzerland). Institut de Chimie)
Published in Italian journal of food science (2003)
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Published in Italian journal of food science (2003)
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