Open AccessMicrobial diversity of Pélardon, an artisanal raw goat milk cheese
Author(s) -
Marine Penland,
Monika Coton,
Jérôme Mounier,
Sandrine Parayre,
Emmanuel Coton,
Hélène Falentin,
StéphanieMarie Deutsch
Publication year - 2019
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - raw milk , food science , biology , context (archaeology) , ripening , raw material , population , microorganism , cheese ripening , sheep milk , microbiology and biotechnology , bacteria , ecology , sociology , paleontology , genetics , demography
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