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Survival of Brucella abortus in ripened soft cheese made from naturally infected cow's milk
Survie de Brucella abortus dans un fromage à pâte molle fabriqué avec du lait de vaches infectées

M. PLOMMET, R. FENSTERBANK, L. VASSAL, J. AUCLAIR, G. MOCQUOT, J.C. VACHOT, M. COURAULT and D. MUSSET

Lait, 68 2 (1988) 115-120

DOI: https://doi.org/10.1051/lait:198828

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