1. Microbial phenomena;Choisy,2000
2. Relative contributions of starter cultures and non-starter bacteria to flavour of cheese;Gobbetti,2007
3. The genera Lactobacillus and Carnobacterium;Hammes,2006
4. Application of molecular approaches to study lactic acid bacteria in artisanal cheeses;Randazzo;Journal of Microbiological Methods,2009
5. Microbiology of starter cultures;Tamime,2005