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Cited article:

Etude de quelques caractères de souches de Streptococcus thermophilus utilisées en fabrication de yoghourt et proposition d'une méthode de classement
A statistical method for grouping some Streptococcus thermophilus strains according to their technological or enzymological characteristics

C. BOUILLANNE, M. J. DESMAZEAUD, Michèle LANDON, J. J. GRATADOUX, M. FOURIER

Lait, 60 598 (1980) 458-473

DOI: https://doi.org/10.1051/lait:198059826

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