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:

Les associations microbiennes dans le fromage de Roquefort. III. Action des entérocoques et des levures fermentant le lactose vis-à-vis des lactobacilles
Microbial associations in Roquefort cheese. III. Action of enterococci and lactose-fermenting yeasts on lactobacilli

J.J. DEVOYOD, M. DESMAZEAUD, D. MELCION, C. DEGAS and C. AURIAULT

Lait, 51 507 (1971) 399-415

DOI: https://doi.org/10.1051/lait:197150720

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