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M C Montel

Showing results (21-30 of 39) with videos related to

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Meat Science|November 9, 2011
Effects of starter cultures on the biochemical characteristics of French dry sausagesM C Montel, R Talon, J L Berdagué, et al.
Meat Science|November 9, 2011
Effects of starter cultures on the formation of flavour compounds in dry sausageJ L Berdagué, P Monteil, M C Montel, et al.
Systematic and Applied Microbiology|July 3, 1999
Identification of Staphylococcus carnosus and Staphylococcus warneri isolated from meat by fluorescent in situ hybridization with 16S rRNA-targeted oligonucleotide probesL Gory, L Millet, J J Godon, et al.
Journal of Dairy Science|October 19, 2005
The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheesesC Callon, J L Berdagué, E Dufour, et al.
Applied and Environmental Microbiology|February 1, 1995
Purification and characterization of a dipeptidase from Lactobacillus sakeM C Montel, M P Seronie, R Talon, et al.
The Journal of Applied Bacteriology|June 1, 1991
A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meatM C Montel, R Talon, J Fournaud, et al.
International Journal of Food Microbiology|November 26, 1999
Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococciR Talon, D Walter, S Chartier, et al.
Annales De L'Institut Pasteur. Microbiology|November 1, 1987
Genomic identification of meat Lactobacilli as Lactobacillus sakeM C Champomier, M C Montel, F Grimont, et al.
International Journal of Food Microbiology|January 3, 2006
Control of Listeria monocytogenes in raw-milk cheesesL Millet, M Saubusse, R Didienne, et al.
International Journal of Food Microbiology|February 20, 2007
Application of Single Strand Conformation Polymorphism --PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenesM Saubusse, L Millet, C Delbès, et al.
Pageof 4

Showing results (21-30 of 39) with videos related to

Sort By:
Pageof 4
Meat Science|November 9, 2011
Effects of starter cultures on the biochemical characteristics of French dry sausagesM C Montel, R Talon, J L Berdagué, et al.
Meat Science|November 9, 2011
Effects of starter cultures on the formation of flavour compounds in dry sausageJ L Berdagué, P Monteil, M C Montel, et al.
Systematic and Applied Microbiology|July 3, 1999
Identification of Staphylococcus carnosus and Staphylococcus warneri isolated from meat by fluorescent in situ hybridization with 16S rRNA-targeted oligonucleotide probesL Gory, L Millet, J J Godon, et al.
Journal of Dairy Science|October 19, 2005
The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheesesC Callon, J L Berdagué, E Dufour, et al.
Applied and Environmental Microbiology|February 1, 1995
Purification and characterization of a dipeptidase from Lactobacillus sakeM C Montel, M P Seronie, R Talon, et al.
The Journal of Applied Bacteriology|June 1, 1991
A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meatM C Montel, R Talon, J Fournaud, et al.
International Journal of Food Microbiology|November 26, 1999
Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococciR Talon, D Walter, S Chartier, et al.
Annales De L'Institut Pasteur. Microbiology|November 1, 1987
Genomic identification of meat Lactobacilli as Lactobacillus sakeM C Champomier, M C Montel, F Grimont, et al.
International Journal of Food Microbiology|January 3, 2006
Control of Listeria monocytogenes in raw-milk cheesesL Millet, M Saubusse, R Didienne, et al.
International Journal of Food Microbiology|February 20, 2007
Application of Single Strand Conformation Polymorphism --PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenesM Saubusse, L Millet, C Delbès, et al.
Pageof 4