Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Arlette Laguet"'
Publikováno v:
Food Microbiology. 21:11-17
The aim of this work was to investigate the selective bactericidal effect of several decontaminating solutions on some spoilage, pathogenic and useful bacteria isolated from a traditional meat workshop. Fourteen decontaminating solutions, i.e., acid,
Publikováno v:
Sciences des Aliments. 23:172-176
Publikováno v:
Sciences des Aliments. 23:101-103
Autor:
Arlette Laguet, Asylbek Kulmyrzaev, Anne Listrat, Eric Dufour, Jacques Lepetit, Dominique Bertrand
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2012, 131 (3), pp.1030-1036. ⟨10.1016/j.foodchem.2011.09.066⟩
Food Chemistry, Elsevier, 2012, 131 (3), pp.1030-1036. ⟨10.1016/j.foodchem.2011.09.066⟩
International audience; The potential of fluorescence imaging to discriminate different bovine muscles in relation with animal age, muscle type, chemical and mechanical properties was examined. Twenty-four muscles of three types (Gluteus medius, Long
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d2fc460eaf5737b61788247b2631771
https://hal.inrae.fr/hal-02645728
https://hal.inrae.fr/hal-02645728
Autor:
Eric Dufour, Arlette Laguet, S. Labayle, V. Castanet, Salim Ammor, Régine Talon, Isabelle Chevallier
Publikováno v:
Food Control
Food Control, Elsevier, 2006, 17 (6), pp.446-453. ⟨10.1016/j.foodcont.2005.02.005⟩
Food Control, Elsevier, 2006, 17 (6), pp.446-453. ⟨10.1016/j.foodcont.2005.02.005⟩
The microbial ecology of a small-scale facility producing traditional dry sausage (without addition of starter cultures) was investigated at 17 control points (12 processing surfaces and equipments samples, 5 raw materials and products samples) and a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd0309b2a507a71c73211d0dd4ecdfa2
https://hal.inrae.fr/hal-02667868
https://hal.inrae.fr/hal-02667868
Publikováno v:
Meat science. 75(3)
The aim of this study was to investigate the homogeneity of the traditional dry sausages manufactured in small scale facilities from the Massif Central region in France by taking into account the diversity of the production in this area. The homogene
Publikováno v:
Lait
Lait, Elsevier, 2001, 85 (5), pp.609-623
Lait, Elsevier, 2001, 85 (5), pp.609-623
The 25 investigated Salers cheeses graded by the professional committee offered a large range of textures. Their texture characteristics were investigated by sensory analysis, rheological measurements and fluorescence spectroscopy. The 8 sensory attr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb807073caac9e0d865668d7f7541e79
https://hal.inrae.fr/hal-02674220
https://hal.inrae.fr/hal-02674220
Publikováno v:
Le Lait; 2003, Vol. 83 Issue 3, p251-264, 14p
Publikováno v:
Scopus-Elsevier
L'evolution de la texture et de la structure de deux fromages a pâte pressee cuite (Comte et Emmental) et un fromage a pâte pressee non cuite (Raclette) en fonction de la temperature a ete determinee par des mesures rheologiques (test d'oscillation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0004297a502311bf6af45fa586d263b5
http://www.scopus.com/inward/record.url?eid=2-s2.0-0038661140&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0038661140&partnerID=MN8TOARS