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Changes in biochemical and sensory parameters in industrial blue veined cheeses in different packagingsInternational Dairy Journal, 2016
Journal articles
hal-01565150v1
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Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid compositionInternational Dairy Journal, 2016, 61, pp.1-9. ⟨10.1016/j.idairyj.2016.03.005⟩
Journal articles
hal-01511488v1
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Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packagingInternational Dairy Journal, 2018, 77, pp.89-99. ⟨10.1016/j.idairyj.2016.10.004⟩
Journal articles
hal-01987736v1
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