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Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread

Demarigny Yann 1 Gerber Pauline 1
1 BIODYMIA - Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires
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Journal articles
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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276403
Contributor : Laure-Hélène Davoine <>
Submitted on : Monday, September 2, 2019 - 3:47:45 PM
Last modification on : Thursday, November 21, 2019 - 2:04:28 AM

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Demarigny Yann, Gerber Pauline. Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread. Food and Nutrition Sciences, 2014, 05 (17), pp.1679-1691. ⟨10.4236/fns.2014.517181⟩. ⟨hal-02276403⟩

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