AAAAAA
Results:
1-22
|
Results: 22
Authors:
VERDIERMETZ I
COULON JB
PRADEL P
VIALLON C
BERDAGUE JL
Citation: I. Verdiermetz et al., EFFECT OF FORAGE CONSERVATION (HAY OR SILAGE) AND COW BREED ON THE COAGULATION PROPERTIES OF MILKS AND ON THE CHARACTERISTICS OF RIPENED CHEESES, Journal of Dairy Research, 65(1), 1998, pp. 9-21
Authors:
VERGNAIS L
MASSON F
MONTEL MC
BERDAGUE JL
TALON R
Citation: L. Vergnais et al., EVALUATION OF SOLID-PHASE MICROEXTRACTION FOR ANALYSIS OF VOLATILE METABOLITES PRODUCED BY STAPHYLOCOCCI, Journal of agricultural and food chemistry, 46(1), 1998, pp. 228-234
Authors:
ROUSSETAKRIM S
MARTIN JF
BAYLE MC
BERDAGUE JL
Citation: S. Roussetakrim et al., COMPARISON BETWEEN AN ODOR PROFILE SAND A FLAVOR PROFILE OF DRY FERMENTED SAUSAGES, International journal of food science & technology, 32(6), 1997, pp. 539-546
Authors:
ROUSSETAKRIM S
YOUNG OA
BERDAGUE JL
Citation: S. Roussetakrim et al., DIET AND GROWTH EFFECTS IN PANEL ASSESSMENT OF SHEEPMEAT ODOR AND FLAVOR, Meat science, 45(2), 1997, pp. 169-181
Authors:
YOUNG OA
BERDAGUE JL
VIALLON C
ROUSSETAKRIM S
THERIEZ M
Citation: Oa. Young et al., FAT-BORNE VOLATILES AND SHEEPMEAT ODOR, Meat science, 45(2), 1997, pp. 183-200
Authors:
CARDINAL M
BERDAGUE JL
DINEL V
KNOCKAERT C
VALLET JL
Citation: M. Cardinal et al., EFFECT OF VARIOUS SMOKING TECHNIQUES ON T HE NATURE OF VOLATILE COMPOUNDS AND ON THE SENSORY CHARACTERISTICS OF SALMON MEAT, Sciences des aliments, 17(6), 1997, pp. 679-696
Authors:
VIALLON C
BERDAGUE JL
MONTEL MC
TALON R
MARTIN JF
KONDJOYAN N
DENOYER C
Citation: C. Viallon et al., THE EFFECT OF STAGE OF RIPENING AND PACKAGING ON VOLATILE CONTENT ANDFLAVOR OF DRY SAUSAGE, Food research international, 29(7), 1996, pp. 667-674
Authors:
VERNATROSSI V
GARCIA C
TALON R
DENOYER C
BERDAGUE JL
Citation: V. Vernatrossi et al., RAPID DISCRIMINATION OF MEAT-PRODUCTS AND BACTERIAL STRAINS USING SEMICONDUCTOR GAS SENSORS, Sensors and actuators. B, Chemical, 37(1-2), 1996, pp. 43-48
Authors:
MONTEL MC
REITZ J
TALON R
BERDAGUE JL
ROUSSETAKRIM S
Citation: Mc. Montel et al., BIOCHEMICAL ACTIVITIES OF MICROCOCCACEAE AND THEIR EFFECTS ON THE AROMATIC PROFILES AND ODORS OF A DRY SAUSAGE MODEL, Food microbiology, 13(6), 1996, pp. 489-499
Authors:
VERNATROSSI V
VERNAT G
BERDAGUE JL
Citation: V. Vernatrossi et al., ANALYSIS OF FOODSTUFFS WITH SEMICONDUCTOR GAS SENSORS OPERATING WITH AMBIANT AIR - PRODUCT DISCRIMINATION USING DIFFERENT APPROACHES OF DATA-ANALYSIS, Analusis, 24(8), 1996, pp. 309-315
Authors:
BERDAGUE JL
RABOT C
BONNEAU M
Citation: Jl. Berdague et al., RAPID CLASSIFICATION OF BACKFAT SAMPLES SELECTED ACCORDING TO THEIR ANDROSTENONE CONTENT PYROLYSIS-MASS-SPECTROMETRY, Sciences des aliments, 16(4), 1996, pp. 425-433
Authors:
TALON R
MONTEL MC
BERDAGUE JL
Citation: R. Talon et al., PRODUCTION OF FLAVOR ESTERS BY LIPASES OF STAPHYLOCOCCUS-WARNERI AND STAPHYLOCOCCUS-XYLOSUS, Enzyme and microbial technology, 19(8), 1996, pp. 620-622
Authors:
HAGEN BF
BERDAGUE JL
HOLCK AL
NAES H
BLOM H
Citation: Bf. Hagen et al., BACTERIAL PROTEINASE REDUCES MATURATION TIME OF DRY FERMENTED SAUSAGES, Journal of food science, 61(5), 1996, pp. 1024-1029
Authors:
ROSSI V
DENOYER C
BERDAGUE JL
Citation: V. Rossi et al., EFFECT OF STORAGE IN AIR ON COOKED BEEF M EAT - ANALYSIS OF DESORBED VOLATILE COMPOUNDS, Sciences des aliments, 15(4), 1995, pp. 381-392
Authors:
ROSSI V
TALON R
BERDAGUE JL
Citation: V. Rossi et al., RAPID DISCRIMINATION OF MICROCOCCACEAE SPECIES USING SEMICONDUCTOR GAS SENSORS, Journal of microbiological methods, 24(2), 1995, pp. 183-190
Authors:
VERDIER I
COULON JB
PRADEL P
BERDAGUE JL
Citation: I. Verdier et al., EFFECT OF FORAGE TYPE AND COW BREED ON THE CHARACTERISTICS OF MATUREDSAINT-NECTAIRE CHEESES, Le Lait, 75(6), 1995, pp. 523-533
Authors:
JOHANSSON G
BERDAGUE JL
LARSSON M
TRAN N
BORCH E
Citation: G. Johansson et al., LIPOLYSIS, PROTEOLYSIS AND FORMATION OF VOLATILE COMPONENTS DURING RIPENING OF A FERMENTED SAUSAGE WITH PEDIOCOCCUS-PENTOSACEUS AND STAPHYLOCOCCUS-XYLOSUS AS STARTER CULTURES, Meat science, 38(2), 1994, pp. 203-218
Authors:
BUSCAILHON S
BERDAGUE JL
BOUSSET J
CORNET M
GANDEMER G
TOURAILLE C
MONIN G
Citation: S. Buscailhon et al., RELATIONS BETWEEN COMPOSITIONAL TRAITS AND SENSORY QUALITIES OF FRENCH DRY-CURED HAM, Meat science, 37(2), 1994, pp. 229-243
Authors:
CHAMBA JF
DELACROIXBUCHET A
BERDAGUE JL
CLEMENT JF
Citation: Jf. Chamba et al., A COMPREHENSIVE APPROACH OF CHEESE CHARAC TERIZATION - THE EXAMPLE OFBEAUFORT CHEESE, Sciences des aliments, 14(5), 1994, pp. 581-590
Authors:
BERDAGUE JL
MONTEIL P
MONTEL MC
TALON R
Citation: Jl. Berdague et al., EFFECTS OF STARTER CULTURES ON THE FORMATION OF FLAVOR COMPOUNDS IN DRY SAUSAGE, Meat science, 35(3), 1993, pp. 275-287
Authors:
MONTEL MC
TALON R
BERDAGUE JL
CANTONNET M
Citation: Mc. Montel et al., EFFECTS OF STARTER CULTURES ON THE BIOCHEMICAL CHARACTERISTICS OF FRENCH DRY SAUSAGES, Meat science, 35(2), 1993, pp. 229-240
Authors:
BUSCAILHON S
BERDAGUE JL
MONIN G
Citation: S. Buscailhon et al., TIME-RELATED CHANGES IN VOLATILE COMPOUNDS OF LEAN TISSUE DURING PROCESSING OF FRENCH DRY-CURED HAM, Journal of the Science of Food and Agriculture, 63(1), 1993, pp. 69-75
Risultati:
1-22
|