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Results: 1-5 |
Results: 5

Authors: Mazerolles, G Devaux, MF Duboz, G Duployer, MH Riou, NM Dufour, E
Citation: G. Mazerolles et al., Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening, LAIT, 81(4), 2001, pp. 509-527

Authors: Dufour, E Mazerolles, G Devaux, MF Duboz, G Duployer, MH Riou, MN
Citation: E. Dufour et al., Phase transition of triglycerides during semi-hard cheese ripening, INT DAIRY J, 10(1-2), 2000, pp. 81-93

Authors: Mazerolles, G Duboz, G Hugot, S
Citation: G. Mazerolles et al., Moisture and fat content determination in hard and semi-hard cheeses by near infrared spectroscopy in transmission mode., LAIT, 80(3), 2000, pp. 371-379

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
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