Authors: BEUVIER E BERTHAUD K CEGARRA S DASEN A POCHET S BUCHIN S DUBOZ G

Citation: E. Beuvier et al., RIPENING AND QUALITY OF SWISS-TYPE CHEESE MADE FROM RAW, PASTEURIZED OR MICROFILTERED MILK, International dairy journal, 7(5), 1997, pp. 311-323

Authors: GRAPPIN R BEUVIER E

Citation: R. Grappin et E. Beuvier, POSSIBLE IMPLICATIONS OF MILK PASTEURIZATION ON THE MANUFACTURE AND SENSORY QUALITY OF RIPENED CHEESE, International dairy journal, 7(12), 1997, pp. 751-761

Authors: DEMARIGNY Y BEUVIER E BUCHIN S POCHET S GRAPPIN R

Citation: Y. Demarigny et al., INFLUENCE OF RAW-MILK MICROFLORA ON THE CHARACTERISTICS OF SWISS-TYPECHEESES .2. BIOCHEMICAL AND SENSORY CHARACTERISTICS, Le Lait, 77(1), 1997, pp. 151-167

Authors: COGAN TM BARBOSA M BEUVIER E BIANCHISALVADORI B COCCONCELLI PS FERNANDES I GOMEZ J GOMEZ R KALANTZOPOULOS G LEDDA A MEDINA M REA MC RODRIQUEZ E

Citation: Tm. Cogan et al., CHARACTERIZATION OF THE LACTIC-ACID BACTERIA IN ARTISANAL DAIRY-PRODUCTS, Journal of Dairy Research, 64(3), 1997, pp. 409-421

Authors: DEMARIGNY Y BEUVIER E DASEN A DUBOZ G

Citation: Y. Demarigny et al., INFLUENCE OF RAW-MILK MICROFLORA ON THE CHARACTERISTICS OF SWISS-TYPECHEESES .1. EVOLUTION OF MICROFLORA DURING RIPENING AND CHARACTERIZATION OF FACULTATIVELY HETEROFERMENTATIVE LACTOBACILLI, Le Lait, 76(4), 1996, pp. 371-387