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Publications by Marie-Athenais de Schaetzen
Detection and Characterization of Bifidobacterium Crudilactis and B. Mongoliense Able to Grow During the Manufacturing Process of French Raw Milk Cheeses
BMC Microbiology
Microbiology
Related publications
Dynamics of Bacterial Communities During the Ripening Process of Different Croatian Cheese Types Derived From Raw Ewe's Milk Cheeses
PLoS ONE
Multidisciplinary
Bifidobacterial Distribution Across Italian Cheeses Produced From Raw Milk
Microorganisms
Virology
Microbiology
Control of Ferrites Microwave Properties at the French Atomic Energy Commission - Manufacturing Process and Characterization
Le Journal de Physique IV
Influence of Raw Milk Microflora on the Characteristics of Swiss-Type Cheeses : II. Biochemical and Sensory Characteristics
Le Lait
Detection of Microbial Activity in Raw Milk
International Journal of Recent Technology and Engineering
Engineering
Management of Technology
Innovation
Prevalence of Staphylococcus Aureus and Staphylococcal Enterotoxins at Different Stages of Production of Raw Milk Cheeses - Preliminary Results
Bulletin of the Veterinary Institute in Pulawy
Penicillium Species During the Manufacturing and Ripening of Armada Raw Goat's Milk Cheese: Identification, Characteristics and in Vitro Potential Toxins Production
Le Lait
Bifidobacterium Pseudolongum Are Efficient Indicators of Animal Fecal Contamination in Raw Milk Cheese Industry
BMC Microbiology
Microbiology
Response of the Microaerophilic Bifidobacterium Species, B. Boum and B. Thermophilum, to Oxygen
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
