Citation: C. Bugaud et al., Relationships between flavour and chemical composition of Abondance cheesederived from different types of pastures, LAIT, 81(6), 2001, pp. 757-773
Authors:
Bugaud, C
Buchin, S
Noel, Y
Tessier, L
Pochet, S
Martin, B
Chamba, JF
Citation: C. Bugaud et al., Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures, LAIT, 81(5), 2001, pp. 593-607
Authors:
Bugaud, C
Buchin, S
Coulon, JB
Hauwuy, A
Dupont, D
Citation: C. Bugaud et al., Influence of the nature of alpine pastures on plasmin activity, fatty acidand volatile compound composition of milk, LAIT, 81(3), 2001, pp. 401-414
Authors:
Buchin, S
Martin, B
Dupont, D
Bornard, A
Achilleos, C
Citation: S. Buchin et al., Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese, J DAIRY RES, 66(4), 1999, pp. 579-588
Authors:
Buchin, S
Duboz, G
Le Quere, JL
Grappin, R
Citation: S. Buchin et al., Development of biochemical and sensory characteristics of goat cheese. Interspecies study by exchange of the fatty fraction and the skimmed fraction of cow's and goat's milk., LAIT, 78(6), 1998, pp. 673-687
Authors:
Buchin, S
Delague, V
Duboz, G
Berdague, JL
Beuvier, E
Pochet, S
Grappin, R
Citation: S. Buchin et al., Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese, J DAIRY SCI, 81(12), 1998, pp. 3097-3108