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Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculationDairy Science & Technology, 2011, 91 (5), pp.599-614. ⟨10.1007/s13594-011-0034-5⟩
Journal articles
pasteur-00726647v1
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Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese productionInternational Dairy Journal, 2011, 21 (2), pp.75-82. ⟨10.1016/j.idairyj.2010.09.007⟩
Journal articles
istex
pasteur-00739118v1
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