Authors:
MEYRAND A
BOUTRANDLOEI S
RAYGUENIOT S
MAZUY C
GASPARD CE
JAUBERT G
PERRIN G
LAPEYRE C
VERNOZYROZAND C
Citation: A. Meyrand et al., GROWTH AND ENTEROTOXIN PRODUCTION OF STAPHYLOCOCCUS-AUREUS DURING THEMANUFACTURE AND RIPENING OF CAMEMBERT-TYPE CHEESES FROM RAW GOATS MILK, Journal of applied microbiology, 85(3), 1998, pp. 537-544
Authors:
VERNOZYROZAND C
MEYRAND A
MAZUY C
DELIGNETTEMULLER ML
JAUBERT G
PERRIN G
LAPEYRE C
RICHARD Y
Citation: C. Vernozyrozand et al., BEHAVIOR AND ENTEROTOXIN PRODUCTION BY STAPHYLOCOCCUS-AUREUS DURING THE MANUFACTURE AND RIPENING OF RAW GOATS MILK LACTIC CHEESES, Journal of Dairy Research, 65(2), 1998, pp. 273-281
Authors:
CALVET JC
SANTOSALVALA R
JAUBERT G
DELIRE C
NOBRE C
WRIGHT I
NOILHAN J
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Citation: C. Baudry et al., TYPOLOGY OF GOAT FLOCKS BASED ON SOMATIC- CELL COUNTS IN BULK MILK, Revue de Medecine Veterinaire, 144(4), 1993, pp. 335-341
Citation: Mf. Gay et al., EFFECT OF PASTEURIZATION AND MICROFILTRAT ION ON THE HYGIENIC QUALITYOF GOATS MILK AND ON SOFT GOATS CHEESES, Le Lait, 73(5-6), 1993, pp. 499-509