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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.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.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.International Journal of Food Microbiology|January 30, 1999
Production of esters by StaphylococciR Talon, C Chastagnac, L Vergnais, et al.Meat Science|November 9, 2011
Analysis of biogenic amines in northern and southern European sausages and role of flora in amine productionD Ansorena, M C Montel, M Rokka, et al.Biochimie|January 1, 1982
[Purification and study of some properties of a collagenase produced by Empedobacter collagenolyticum]J Labadie, M C MontelLetters in Applied Microbiology|July 22, 2005
Design and application of a Staphylococcus-specific single strand conformation polymorphism-PCR analysis to monitor Staphylococcus populations diversity and dynamics during production of raw milk cheeseC Delbès, M-C MontelBiochimie|January 1, 1982
[Inventory of proteolytic activity of a new collagenolytic bacteria Empedobacter collagenolyticum]M C Montel, J LabadieAnnales De Microbiologie|November 1, 1982
[Purification and partial characterization of an extracellular aminopeptidase of a collagenolytic bacterium: Empedobacter collagenolyticum]M C Montel, J LabadiePageof 6