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Cited article:

Etude comparative du comportement de Streptococcus lactis, Streptococcus thermophilus et Lactobacillus bulgaricus dans des laits et des rétentats pasteurisés après stockage à l'état cru à basse température
Comparative study of the comportment of "Streptococcus lactis", "Streptococcus thermophilus" and "Lactobacillus bulgaricus" in pasteurized milks and retentats, after storage at low temperature

A. TAYFOUR, J. B. MILLIERE, Louise VEILLET-PONCET

Lait, 61 603-604 (1981) 149-170

DOI: https://doi.org/10.1051/lait:1981603-60410

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This article has been cited by the following article(s):

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https://doi.org/10.1533/9781845692612.468

Effect of pasteurization and seasonal variations in the microflora of ewe's milk for cheesemaking

J. Salmerón, C. de Vega, F.J. Pérez-Elortondo, M. Albisu and L.J.R. Barrón
Food Microbiology 19 (2-3) 167 (2002)
https://doi.org/10.1006/fmic.2001.0475