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:

Etude du rôle des micro-organismes et des enzymes au cours de la maturation des fromages. III. Influence des micro-organismes (Streptococcus lactis, Penicillium caseicolum et P. roqueforti)
Influences of microorganisms and enzymes during cheese ripening. III. - Influences of microorganisms (S. lactis and Penicillium)

M.J. DESMAZEAUD, J.-C. GRIPON, D. LE BARS and J. L. BERGERE

Lait, 56 557 (1976) 379-396

DOI: https://doi.org/10.1051/lait:197655718

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