Recommend this article

You can advise a colleague about this article by filling this form below.
Your colleague will receive an e-mail containing your message and a link to the selected article.

Message information

Your name:

Your e-mail address:

Your colleague's e-mail address:

Please enter the letters displayed:

Here is the text to be sent:

[Your name] recommends the following article:

Contribution of Lactococcus lactis ssp lactis biovar diacetylactis to the browning of Brie and Camembert-type cheeses
Contribution de Lactococcus lactis ssp lactis biovar diacetylactis au brunissement de fromages de types brie et camembert

M. Lange, C.P. Champagne and J. Goulet

Lait, 74 3 (1994) 187-195

Accepted: 07 March 1994

DOI: https://doi.org/10.1051/lait:1994316

This e-mail has been sent using a form at https://lait.dairy-journal.org.

Back to the article

Le Lait

Mentions légales
Contacts
Privacy policy

A Vision4Press website