P. Abi Nakhoul

Chemical equilibrium of minced turkey meat in organic acid solutions.

G. Trystram, P. Bohuon, N. Zakhia-Rozis, 2007, Meat science.

Microbial communities and main features of labneh Ambaris, a traditional Lebanese fermented goat milk product.

G. Jard, H. Eutamene, D. Sicard, 2022, Journal of dairy science.

Raw goat's milk fermented Anbaris from Lebanon: insights into the microbial dynamics and chemical changes occurring during artisanal production, with a focus on yeasts

P. Abi Nakhoul, Marie-José Ayoub, Pamela Bechara, 2022, Journal of Dairy Research.

Microbial Dynamics during labneh Ambaris Production in Earthenware Jars.

G. Jard, H. Eutamene, D. Sicard, 2023, Foods.

Traditional fermented milks of Eastern Mediterranean countries: a cultural heritage to preserve

G. Jard, H. Eutamene, R. El Rammouz, 2023, International Dairy Journal.

Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study

G. Jard, H. Eutamene, D. Sicard, 2022, Foods.