Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese - Université de Lorraine
Journal Articles Food Microbiology Year : 2009

Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese

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Life Sciences [q-bio] Biodiversity Genetics Symbiosis Ecosystems

Frederic BORGES  : Connect in order to contact the contributor

https://hal.univ-lorraine.fr/hal-02498298

Submitted on : Wednesday, March 4, 2020-12:45:40 PM

Last modification on : Saturday, June 25, 2022-9:18:30 AM

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hal-02498298 , version 1 (04-03-2020)

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Mireille Serhan, Catherine Cailliez-Grimal, Frederic Borges, Anne-Marie Revol-Junelles, Chadi Hosri, et al.. Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese. Food Microbiology, 2009, 26 (6), pp.645-652. ⟨10.1016/j.fm.2009.04.012⟩. ⟨hal-02498298⟩

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