Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Allais, Irène"'
Autor:
Allais, Irène, Létang, Guy
Publikováno v:
In International Journal of Refrigeration 2009 32(6):1495-1504
Publikováno v:
In Journal of Food Engineering 2007 79(3):1020-1032
Publikováno v:
In Journal of Food Engineering 2006 77(4):896-909
Publikováno v:
In Journal of Food Engineering 2006 74(2):198-210
Publikováno v:
In Journal of Food Engineering 2006 72(2):197-209
Autor:
Allais, Irene *, Alvarez, Graciela
Publikováno v:
In Journal of Food Engineering 2001 49(1):37-47
Publikováno v:
Biennale Internationale CNAM 2015 « Coopérer ? »
Coopérer
Coopérer, CNAM, Jun 2015, paris, France
Coopérer
Coopérer, CNAM, Jun 2015, paris, France
Cooperation between trainers for the collective construction of a device of formation This article describes and analyzes a first experiment of cooperation between 14 trainers from different training centers members of a national network of agricultu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5593b09ec9f94e361566cf8e9415c1fe
https://hal.archives-ouvertes.fr/hal-01195708
https://hal.archives-ouvertes.fr/hal-01195708
Autor:
Allais, Irène
Publikováno v:
Biennale internationale de l'éducation, de la formation et des pratiques professionnelles.
Biennale internationale de l'éducation, de la formation et des pratiques professionnelles., Jul 2012, Paris, France
Biennale internationale de l'éducation, de la formation et des pratiques professionnelles., Jul 2012, Paris, France
Atelier 31 : Métiers de l'agriculture.; Dans les industries agroalimentaires, l'opérateur de fabrication est un acteur clé de la maîtrise de la qualité dans les procédés de transformation et son expertise constitue un capital important dans l'
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::dcb215386d9fcf505205f99b5f50dda7
https://shs.hal.science/halshs-00800634
https://shs.hal.science/halshs-00800634
Autor:
Allais, Irène, Curt, C.
Mayonnaise is a traditional sauce widely consumed all over the world. Among its sensory properties, color and texture are crucial for consumers. Improving sensory properties can be achieved by optimising both the formulation and the conditions of pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::a16fbe388b37999215b4503ccff46912
https://hal.inrae.fr/hal-02588393
https://hal.inrae.fr/hal-02588393
Sensory characteristics of food products are essential for consumers. It is a challenge for firms to maintain these characteristics constant, with as few variations in quality as possible. The control of quality properties and in particular sensory o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::dc5847105a7f1ceb563efeb1df4d10ec
https://hal.inrae.fr/hal-02583506
https://hal.inrae.fr/hal-02583506