Authors: Michel, V Hauwuy, A Chamba, JF

Citation: V. Michel et al., Raw cowmilk microflora: diversity and influence of conditions of production, LAIT, 81(5), 2001, pp. 575-592

Authors: Bugaud, C Buchin, S Noel, Y Tessier, L Pochet, S Martin, B Chamba, JF

Citation: C. Bugaud et al., Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures, LAIT, 81(5), 2001, pp. 593-607

Authors: Chopard, MA Schmitt, M Perrerad, E Chamba, JF

Citation: Ma. Chopard et al., Qualitative aspect of proteolytic activity of thermophilic lactobacilli using in Swiss cheeses., LAIT, 81(1-2), 2001, pp. 183-194

Authors: Kerjean, JR Condon, S Lodi, R Kalantzopoulos, G Chamba, JF Suomalainen, T Cogan, T Moreau, D

Citation: Jr. Kerjean et al., Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria, FOOD RES IN, 33(3-4), 2000, pp. 281-287

Authors: Chamba, JF

Citation: Jf. Chamba, Emmental cheese: a complex microbial ecosystem. Consequences on selection and use of starters., SCI ALIMENT, 20(1), 2000, pp. 37-54

Authors: Thomas, A Chamba, JF

Citation: A. Thomas et Jf. Chamba, Technological aptitudes instability of the thermophilic lactic acid bacteria used in emmental-type cheesemaking., SCI ALIMENT, 20(1), 2000, pp. 159-167