2015

2015

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In this folder

Adaptation of Campylobacter jejuni to food environment (O. Tresse)
Microbiological characterisation of the model micro-organism-wood-food (M. Federighi, F. Aviat)
Identification of pathways for oxygen detoxification in Campylobacter jejuni (J.M. Cappelier, O. Tresse).
Development of a methodology of mold spoilage quantification of food products. Application to bakery products.
Description and characterization of French sourdough bacterial diversity by molecular approach

Modification date: 06 June 2024 | Publication date: 07 May 2015 | By: SG