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SH
Sandra HELINCK
26
Documents
Researcher identifiers
sandra-helinck
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0000-0002-6881-3601
Presentation
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The effect of reduced sodium chloride content on the development of fluorescent Pseudomonas in a Reblochon-like cheeseMicrobial Spoilers in Food 2017, Jun 2017, Quimper, France
Conference papers
hal-01572164v1
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Benefits and risks of gram negative bacteria within complex microbial consortia in model semi-hard cheese22. International ICFMH Symposium, FoodMicro 2010, Aug 2010, Copenhague, Denmark. p.14
Conference papers
hal-01195436v1
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Interactions de bactéries à gram négatif dans un écosystème microbien complexe de fromage à pâte pressée non cuiteJournées des microbiologistes de l'INRA, May 2010, Poitiers, France
Conference papers
hal-01195442v1
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Secondary and adjunct culturesCheese : Chemistry, Physics and Microbiology, 4ème ed., Elsevier, Academic Press, 1302 p., 2017, 978-0-12-417017-9 978-0-12-417012-4. ⟨10.1016/B978-0-12-417012-4.00011-9⟩
Book sections
hal-02791615v1
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Yogurt and other fermented milksRamesh C.R., Montet, D. Microorganisms and Fermentation of Traditional Foods, CRC Press, pp.141-187, 2014, 978-1-4822-2308-8
Book sections
hal-01536573v1
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