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Results: 1-6 |
Results: 6

Authors: FAILLE C LEBRET V GAVINI F MAINGONNAT JF
Citation: C. Faille et al., INJURY AND LETHALITY OF HEAT-TREATMENT OF BACILLUS-CEREUS SPORES SUSPENDED IN BUFFER AND IN POULTRY MEAT, Journal of food protection, 60(5), 1997, pp. 544-547

Authors: CERF O AXIS J MAINGONNAT JF TRAGARDH C HODGE C KIRBY R HOLAH J KASTELEIN J POULSEN O RONNER U MATTILASANDHOLM T
Citation: O. Cerf et al., EXPERIMENTAL RIGS ARE AVAILABLE FOR THE EHEDG TEST METHODS, Trends in food science & technology, 6(4), 1995, pp. 132-134

Authors: BENEZECH T MAINGONNAT JF
Citation: T. Benezech et Jf. Maingonnat, CHARACTERIZATION OF THE RHEOLOGICAL PROPERTIES OF YOGURT - A REVIEW, Journal of food engineering, 21(4), 1994, pp. 447-472

Authors: TIMPERLEY AW AXIS J GRASSHOFF A HODGE CR HOLAH JT KIRBY R MAINGONNAT JF TRAGARDH C VENEMAKEUR BM CERF O
Citation: Aw. Timperley et al., A METHOD FOR THE ASSESSMENT OF BACTERIA TIGHTNESS OF FOOD-PROCESSING EQUIPMENT, Trends in food science & technology, 4(6), 1993, pp. 190-192

Authors: VENEMAKEUR BM AXIS J GRASSHOFF A HODGE CR HOLAH JT KIRBY R MAINGONNAT JF TRAGARDH C CERF O
Citation: Bm. Venemakeur et al., A METHOD FOR THE ASSESSMENT OF IN-LINE PASTEURIZATION OF FOOD-PROCESSING EQUIPMENT, Trends in food science & technology, 4(2), 1993, pp. 52-55

Authors: BENEZECH T MAINGONNAT JF
Citation: T. Benezech et Jf. Maingonnat, FLOW PROPERTIES OF STIRRED YOGURT - STRUCTURAL PARAMETER APPROACH IN DESCRIBING TIME-DEPENDENCY, Journal of texture studies, 24(4), 1993, pp. 455-473
Risultati: 1-6 |