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Quantitative method for enumeration of Brevibacterium linens cells in bacterial surface-ripened cheese
Mise au point d'une méthode de mesure de la concentration totale en cellules de Brevibacterium linens à la surface d'un fromage à pâte molle et croûte lavée

A. Oumer, M.N. Leclercq-Perlat, J.L. Bergère and G. Corrieu

Lait, 76 4 (1996) 389-404

Accepted: 13 March 1996

DOI: https://doi.org/10.1051/lait:1996429

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