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Results:
1-8
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Results: 8
Authors:
CHAVERON H
Citation: H. Chaveron, SHOULD VEGETABLE OIL BE ADDED IN CHOCOLAT E, Biofutur, (178), 1998, pp. 35-37
Authors:
HASHIM L
HUDIYONO S
CHAVERON H
Citation: L. Hashim et al., VOLATILE COMPOUNDS OF OXIDIZED COCOA BUTTER, Food research international, 30(3-4), 1997, pp. 163-169
Authors:
PLUMAS B
HASHIM L
CHAVERON H
Citation: B. Plumas et al., MEASUREMENT OF THE OLFACTIVE INTENSITY OF CHOCOLATES BY DIFFERENTIAL OLFACTOMETRY, Food control, 7(3), 1996, pp. 117-120
Authors:
DEBSLOUKA E
SAHYOUN W
ADENIER H
BARBOTIN JN
LOUKA N
CHAVERON H
THOMAS D
ALLAF K
Citation: E. Debslouka et al., DRYING OF THE CARROT (DAUCUS-CAROTA L) - EFFECT OF A NEW PROCESS ON LIPIDIC COMPOUNDS AND MICROSTRUCTURE, Sciences des aliments, 16(5), 1996, pp. 491-503
Authors:
ADENIER H
CHAVERON H
Citation: H. Adenier et H. Chaveron, PHYSICAL BEHAVIOR OF BINARY-MIXTURES OF C ACAO BUTTER AND MILK FATS, USING PULSED NUCLEAR-MAGNETIC-RESONANCE - ISOSOLID AND KINETIC CRYSTALLIZATION CURVES, OCL. Oleagineux corps gras lipides, 2(3), 1995, pp. 237-244
Authors:
MORANCAY N
BRIVET I
CHAVERON H
Citation: N. Morancay et al., METHODOLOGY FOR THE STRUCTURAL AND PHYSIC OCHEMICAL STUDY OF STARCH AND WATER IN SHORT PASTES, Sciences des aliments, 15(4), 1995, pp. 315-334
Authors:
HASHIM L
CHAVERON H
Citation: L. Hashim et H. Chaveron, EXTRACTION AND DETERMINATION OF METHYLPYRAZINES IN COCOA BEANS USING COUPLED STEAM DISTILLATION-MICRODISTILLATOR, Food research international, 27(6), 1994, pp. 537-544
Authors:
HUDIYONO S
ADENIER H
CHAVERON H
Citation: S. Hudiyono et al., DETERMINATION OF THE TRIGLYCERIDIC COMPOS ITION OF A HYDROGENATED PALM OIL FRACTION, Revue francaise des corps gras, 40(3-4), 1993, pp. 131-141
Risultati:
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