Influence d'un certain nombre de facteurs de croissance et de différents traitements thermiques du lactosérum sur la fermentation alcoolique du lactose par saccharomyces lactis
Lait, 50 499-500 (1970) 658-666
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On the safety of Kluyveromyces lactis ? a review
Fons J. Bonekamp and Johannes OosteromApplied Microbiology and Biotechnology 41 (1) 1 (1994)
https://doi.org/10.1007/BF00166072