translate English to French: Claude P. Champagne Email: champagnec@agr.gc.ca Tel: 450- 78-3034 x 259 Research interests include production, preservation, and use of bacteria producing lactic and propionic acid; immobilization and encapsulation of bacteria.
NOUVEAU-BRUNSWICK UNIVERSITÉ DE MONCTON 165, rue Massey Moncton, N.-B. Département des sciences des aliments et de la nutrition Pascal Audet Tél.