FRANCK DUFRENE
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Libre accès
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Documents
Affiliations actuelles
- Aliment, Fermentation, Interaction, Microbiote (AFIM)
- Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
Identifiants chercheurs
Publications
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Publications
Criblage des bactéries lactiques en fonction de leur cinétique de réduction : approche méthodologique23ème Colloque du Club des Bactéries lactiques, Jun 2022, Rennes, France |
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Lactobacillus delbrueckii growth during the manufacture of swiss-type cheese largely depends on the other thermophilic lactic acid bacteria present5. IDF Symposium on Cheese Ripening, Mar 2008, Bern, Switzerland |
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Lactic and propionic acid bacteria survive gastrointestinal transit of healthy volunteers treated with amoxicillin-clavulanic acid consuming raw milk cheese5. IDF Symposium on Cheese Ripening, Mar 2008, Bern, Switzerland |
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Cheese model to assess the production of biogenic amines by coagulase negative Staphylococci in paste5. IDF Symposium on Cheese Ripening, Sep 2008, Bern, Switzerland |
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