AAAAAA
Results:
1-7
|
Results: 7
Authors:
LALOY E
VUILLEMARD JC
DUFOUR P
SIMARD R
Citation: E. Laloy et al., RELEASE OF ENZYMES FROM LIPOSOMES DURING CHEESE RIPENING, Journal of controlled release, 54(2), 1998, pp. 213-222
Authors:
LALOY E
VUILLEMARD JC
SIMARD R
Citation: E. Laloy et al., CHARACTERIZATION OF LIPOSOMES AND THEIR EFFECT ON THE PROPERTIES OF CHEDDAR CHEESE DURING RIPENING, Le Lait, 78(4), 1998, pp. 401-412
Authors:
LALOY E
VUILLEMARD JC
ELSODA M
SIMARD RE
Citation: E. Laloy et al., INFLUENCE OF THE FAT-CONTENT OF CHEDDAR CHEESE ON RETENTION AND LOCALIZATION OF STARTERS, International dairy journal, 6(7), 1996, pp. 729-740
Authors:
DUFOUR P
VUILLEMARD JC
LALOY E
SIMARD RE
Citation: P. Dufour et al., CHARACTERIZATION OF ENZYME IMMOBILIZATION IN LIPOSOMES PREPARED FROM PROLIPOSOMES, Journal of microencapsulation, 13(2), 1996, pp. 185-194
Authors:
LALOY E
VUILLEMARD JC
ELABBOUDI M
FLISS I
DEGRACE E
SIMARD RE
Citation: E. Laloy et al., DEVELOPMENT OF AN IMMUNOLOGICAL METHOD FOR STUDYING THE INCORPORATIONOF RIPENING ENZYMES IN CHEESE CURD, Journal of Dairy Research, 63(1), 1996, pp. 141-149
Authors:
LALOY E
VUILLEMARD JC
ACKERMANN HW
ROBIN O
Citation: E. Laloy et al., PREPARATION OF LIPOSOMES BY A SIMPLE EMULSIFICATION TECHNIQUE, Biotechnology techniques, 8(10), 1994, pp. 717-722
Authors:
LALOY E
VUILLEMARD JC
ACKERMANN HW
ROBIN O
Citation: E. Laloy et al., PREPARATION OF LIPOSOMES BY A SIMPLE EMULSIFICATION TECHNIQUE, Biotechnology techniques, 8(10), 1994, pp. 717-722
Risultati:
1-7
|