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Results: 1-9 |
Results: 9
Binding energies of first and second shell water molecules in the Fe(H2O)(2)(+), Co(H2O)(2)(+) and Au(H2O)(2)(+) cluster ions
Authors: Poisson, L Pradel, P Lepetit, F Reau, F Mestdagh, JM Visticot, JP
Citation: L. Poisson et al., Binding energies of first and second shell water molecules in the Fe(H2O)(2)(+), Co(H2O)(2)(+) and Au(H2O)(2)(+) cluster ions, EUR PHY J D, 14(1), 2001, pp. 89-95
Relationship between milk fat and protein contents and cheese yield
Authors: Verdier-Metz, I Coulon, JB Pradel, P
Citation: I. Verdier-metz et al., Relationship between milk fat and protein contents and cheese yield, ANIM RES, 50(5), 2001, pp. 365-371
Calves' responses to repeated social regrouping and relocation
Authors: Veissier, I Boissy, A dePassille, AM Rushen, J van Reenen, CG Roussel, S Andnason, S Pradel, P
Citation: I. Veissier et al., Calves' responses to repeated social regrouping and relocation, J ANIM SCI, 79(10), 2001, pp. 2580-2593
Tandem time-of-flight experiment for low energy collision studies
Authors: Sublemontier, O Poisson, L Pradel, P Mestdagh, JM Visticot, JP
Citation: O. Sublemontier et al., Tandem time-of-flight experiment for low energy collision studies, J AM SOC M, 11(2), 2000, pp. 160-166
Transfer of monoterpenes and sesquiterpenes from forages into milk fat
Authors: Viallon, C Martin, B Verdier-Metz, I Pradel, P Garel, JP Coulon, JB Berdague, JL
Citation: C. Viallon et al., Transfer of monoterpenes and sesquiterpenes from forages into milk fat, LAIT, 80(6), 2000, pp. 635-641
Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses
Authors: Verdier-Metz, I Coulon, JB Pradel, P Viallon, C Albouy, H Berdague, JL
Citation: I. Verdier-metz et al., Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses, LAIT, 80(3), 2000, pp. 361-370
Reducing veal calves' reactivity to people by providing additional human contact
Authors: Lensink, BJ Boivin, X Pradel, P Le Neindre, P Veissier, I
Citation: Bj. Lensink et al., Reducing veal calves' reactivity to people by providing additional human contact, J ANIM SCI, 78(5), 2000, pp. 1213-1218
The impact of gentle contacts on ease of handling, welfare, and growth of calves and on quality of veal meat
Authors: Lensink, BJ Fernandez, X Boivin, X Pradel, P Le Neindre, P Veissier, I
Citation: Bj. Lensink et al., The impact of gentle contacts on ease of handling, welfare, and growth of calves and on quality of veal meat, J ANIM SCI, 78(5), 2000, pp. 1219-1226
Desorbed terpenes and sesquiterpenes from forages and cheeses
Authors: Viallon, C Verdier-Metz, I Denoyer, C Pradel, P Coulon, JB Berdague, JL
Citation: C. Viallon et al., Desorbed terpenes and sesquiterpenes from forages and cheeses, J DAIRY RES, 66(2), 1999, pp. 319-326
Risultati: 1-9 |