AAAAAA
Results:
1-7
|
Results: 7
Authors:
BANNARI S
LARPENTGOURGAUD M
SIRAMI J
MICHAUX O
LARPENT JP
Citation: S. Bannari et al., TYPING OF STAPHYLOCOCCUS-STRAINS BY RANDOM AMPLIFIED POLYMORPHIC DNA ANALYSIS (RAPD) AND BY PULSED-FIELD GEL-ELECTROPHORESIS (PFGE), Die Fleischwirtschaft, 78(5), 1998, pp. 502-504
Authors:
BANNARI S
LARPENTGOURGAUD M
SIRAMI J
MICHAUX O
LARPENT JP
Citation: S. Bannari et al., TYPING OF STAPHYLOCOCCUS-STRAINS BY RANDO M AMPLIFIED POLYMORPHIC DNAANALYSIS (RAPD) AND BY PULSED-FIELD GEL-ELECTROPHORESIS (PFGE), Die Fleischwirtschaft, 77(11), 1997, pp. 1036-1038
Authors:
LARPENT JP
Citation: Jp. Larpent, SPECIAL ISSUE DEVOTED TO LISTERIOSIS, Pathologie et biologie, 44(9), 1996, pp. 748-748
Authors:
NAULT I
GERBAUX V
LARPENT JP
VAYSSIER Y
Citation: I. Nault et al., INFLUENCE OF PRE-CULTURE CONDITIONS ON THE ABILITY OF LEUCONOSTOC-OENOS TO CONDUCT MALOLACTIC FERMENTATION IN WINE, American journal of enology and viticulture, 46(3), 1995, pp. 357-362
Authors:
FAID M
BORAAM F
ZYANI I
LARPENT JP
Citation: M. Faid et al., CHARACTERIZATION OF SOURDOUGH BREAD FERMENTS MADE IN THE LABORATORY BY TRADITIONAL METHODS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(4), 1994, pp. 287-291
Authors:
BORAAM F
FAID M
LARPENT JP
BRETON A
Citation: F. Boraam et al., LACTIC-ACID BACTERIA AND YEAST ASSOCIATED WITH TRADITIONAL MOROCCAN SOUR-DOUGH BREAD FERMENTATION, Sciences des aliments, 13(3), 1993, pp. 501-509
Authors:
FAID M
BORAAM F
ACHBAB A
LARPENT JP
Citation: M. Faid et al., YEAST-LACTIC ACID BACTERIA INTERACTIONS IN MOROCCAN SOUR-DOUGH BREAD FERMENTATION, Lebensmittel-Wissenschaft + Technologie, 26(5), 1993, pp. 443-446
Risultati:
1-7
|