Search Results - Laforce, Patrice

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  1. 1
    Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese

    Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese by Tidona, Flavio, Francolino, Salvatore, Ghiglietti, Roberta, Locci, Francesco, Carminati, Domenico, Laforce, Patrice, Giraffa, Giorgio

    Published in Food microbiology
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  2. 2
    Robustness and efficacy of an inhibitory consortium against E. coli O26:H11 in raw milk cheeses

    Robustness and efficacy of an inhibitory consortium against E. coli O26:H11 in raw milk cheeses by Frétin, Marie, Chassard, Christophe, Delbès, Céline, Lavigne, René, Rifa, Etienne, Theil, Sébastien, Fernandez, Benoit, Laforce, Patrice, Callon, Cécile

    Published in Food control
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  3. 3
    Influence of medium composition, pH and temperature on the growth and viability of Lactobacillus acidophilus

    Influence of medium composition, pH and temperature on the growth and viability of Lactobacillus acidophilus by TAILLANDIER, P, GILIS, F, PORTUGAL, F. R, LAFORCE, P, STREHAIANO, P

    Published in Biotechnology letters
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