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:

Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds
La flore du lait cru influe sur la composition et la qualité du fromage Bergkäse. 1. Microbiologie et produits de fermentation

Frieda Eliskases-Lechner, Wolfgang Ginzinger, Harald Rohm and Eduard Tschager

Lait, 79 4 (1999) 385-396

Accepted: 20 January 1999

DOI: https://doi.org/10.1051/lait:1999432

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