Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese
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Book Review
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Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers
Berthier, Françoise, Beuvier, Eric, Dasen, André, Grappin, Rémy
Published in International dairy journal (01.01.2001)
Published in International dairy journal (01.01.2001)
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Journal Article
Conference Proceeding
Advances in the biochemistry and microbiology of Swiss-type cheeses
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Conference Proceeding
Determination of fat, protein, and lactose in raw milk by fourier transform infrared spectroscopy and by analysis with a conventional filter-based milk analyzer
Lefier, D. (Institut National de la Recherche Agronomique, Poligny, France.), Grappin, R, Pochet, S
Published in Journal of AOAC International (01.05.1996)
Published in Journal of AOAC International (01.05.1996)
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Journal Article
A model for statistical evaluation of precision parameters of microbiological methods: application to dry rehydratable film methods and IDF reference methods for enumeration of total aerobic mesophilic flora and coliforms in raw milk
Piton, C. (Institut National de la Recherche Agronomique, Poligny, France), Grappin, R
Published in Journal of the Association of Official Analytical Chemists (01.01.1991)
Published in Journal of the Association of Official Analytical Chemists (01.01.1991)
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Journal Article