"Influence of the Backslopping Practice on the Microbial Diversity of the Lactococcus Population in a Model Cheesemaking"
written by Yann Demarigny, Marion Dalmasso, Aline Tonleu, Véronique Rigobello, Eric Beuvier, Maï Huong Ly-Chatain, Yvette Bouton,
published by Food and Nutrition Sciences, Vol.2 No.6, 2011
has been cited by the following article(s):
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