AAAAAA

   
Results: 1-8 |
Results: 8
PROGRESS IN DEVELOPING AN INTERNATIONAL PROTOCOL FOR SENSORY PROFILING OF HARD CHEESE
Authors: NIELSEN RG ZANNONI M BERODIER F LAVANCHY P LORENZEN PC MUIR DD SIVERTSEN HK
Citation: Rg. Nielsen et al., PROGRESS IN DEVELOPING AN INTERNATIONAL PROTOCOL FOR SENSORY PROFILING OF HARD CHEESE, International journal of dairy technology, 51(2), 1998, pp. 57-64
CHARACTERIZATION OF PROTECTED DENOMINATION OF ORIGIN CHEESES - RELATIONSHIPS BETWEEN SENSORY TEXTURE AND INSTRUMENTAL DATA
Authors: NOEL Y ARDO Y POCHET S HUNTER A LAVANCHY P LUGINBUHL W LEBARS D POLYCHRONIADOU A PELLEGRINO L
Citation: Y. Noel et al., CHARACTERIZATION OF PROTECTED DENOMINATION OF ORIGIN CHEESES - RELATIONSHIPS BETWEEN SENSORY TEXTURE AND INSTRUMENTAL DATA, Le Lait, 78(5), 1998, pp. 569-588
INTERLABORATORY COMPARISON OF CHEESE-MAKING TRIALS - MODEL CHEESES MADE FROM RAW, PASTEURIZED AND MICROFILTERED MILKS
Authors: BACHMANN HP BANKS J BERESFORD T BUTIKOFER U GRAPPIN R LAVANCHY P LINDBLAD O MCNULTY D MCSWEENEY PLH SKEIE S
Citation: Hp. Bachmann et al., INTERLABORATORY COMPARISON OF CHEESE-MAKING TRIALS - MODEL CHEESES MADE FROM RAW, PASTEURIZED AND MICROFILTERED MILKS, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 585-593
A GUIDE TO THE SENSORY EVALUATION OF SMEL L, AROMA AND TASTE OF HARD AND SEMIHARD CHEESES
Authors: BERODIER F LAVANCHY P ZANNONI M CASALS J HERRERO L ADAMO C
Citation: F. Berodier et al., A GUIDE TO THE SENSORY EVALUATION OF SMEL L, AROMA AND TASTE OF HARD AND SEMIHARD CHEESES, Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 653-664
RIPENING OF EMMENTALER CHEESE WRAPPED IN FOIL WITH AND WITHOUT ADDITION OF LACTOBACILLUS-CASEI SUBSP CASEI .1. MICROBIAL, CHEMICAL, RHEOLOGICAL AND SENSORY INVESTIGATIONS
Authors: BACHMANN HP BUTIKOFER U BADERTSCHER R DALLATORRE M LAVANCHY P BUHLERMOOR U NICK B JIMENO J WARMKE R GROSCH W SIEBER R BOSSET JO
Citation: Hp. Bachmann et al., RIPENING OF EMMENTALER CHEESE WRAPPED IN FOIL WITH AND WITHOUT ADDITION OF LACTOBACILLUS-CASEI SUBSP CASEI .1. MICROBIAL, CHEMICAL, RHEOLOGICAL AND SENSORY INVESTIGATIONS, Lebensmittel-Wissenschaft + Technologie, 30(4), 1997, pp. 417-428
OHMIC H-MODES IN THE TCV TOKAMAK
Authors: WEISEN H HOFMANN F DUTCH MJ MARTIN Y POCHELON A MORET JM DUVAL BP HIRT A LISTER JB NIESWAND C PITTS RA PIETRZYK ZA ANTON M BEHN R BESSON G BUHLMANN F CHAVAN R FASEL D FAVRE A FRANKE S ISOZ P LAVANCHY P JOYE B LLOBET X MANDRIN P MARLETAZ B MARMILLOD P MAGNIN JC MAYOR JM PARIS PJ PEREZ A SAUTER O VANTOLEDO W TONETTI G TRAN MQ TROYON F WARD DJ
Citation: H. Weisen et al., OHMIC H-MODES IN THE TCV TOKAMAK, Plasma physics and controlled fusion, 38(8), 1996, pp. 1137-1148
DIRECT MEASUREMENT OF THE DAMPING OF TOROIDICITY-INDUCED ALFVEN EIGENMODES
Authors: FASOLI A BORBA D BOSIA G CAMPBELL DJ DOBBING JA GORMEZANO C JACQUINOT J LAVANCHY P LISTER JB MARMILLOD P MORET JM SANTAGIUSTINA A SHARAPOV S
Citation: A. Fasoli et al., DIRECT MEASUREMENT OF THE DAMPING OF TOROIDICITY-INDUCED ALFVEN EIGENMODES, Physical review letters, 75(4), 1995, pp. 645-648
OVERVIEW OF ALFVEN EIGENMODE EXPERIMENTS IN JET
Authors: FASOLI A LISTER JB SHARAPOV SE ALIARSHAD S BOSIA G BORBA D CAMPBELL DJ DELIYANAKIS N DOBBING JA GORMEZANO C HOLTIES HA HUYSMANS GTA JACQUINOT J JAUN A KERNER W LAVANCHY P MORET JM PORTE L SANTAGIUSTINA A VILLARD L
Citation: A. Fasoli et al., OVERVIEW OF ALFVEN EIGENMODE EXPERIMENTS IN JET, Nuclear fusion, 35(12), 1995, pp. 1485-1495
Risultati: 1-8 |