Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Berthier, Françoise"'
Autor:
Rolet-Répécaud, Odile, Berthier, Françoise, Beuvier, Eric, Gavoye, Stéphane, Notz, Eric, Roustel, Sébastien, Gagnaire, Valérie, Achilleos, Christine
Publikováno v:
In LWT - Food Science and Technology March 2013 50(2):459-468
Autor:
Berthier, Françoise
Th. 3e cycle--Biol. moléculaire et cell.--Clermont-Ferrand 2, 1984. N°: 758.
Externí odkaz:
http://catalogue.bnf.fr/ark:/12148/cb361066950
Publikováno v:
In International Journal of Food Microbiology 2009 131(1):10-19
Publikováno v:
In International Journal of Food Microbiology 2008 126(3):267-270
Publikováno v:
In International Dairy Journal 2001 11(4):293-305
Publikováno v:
ARPN Journal of Engineering and Applied Sciences
ARPN Journal of Engineering and Applied Sciences, Asian Research Publishing Network, 2016, 11 (1), pp.309-314
ARPN Journal of Engineering and Applied Sciences, Asian Research Publishing Network, 2016, 11 (1), pp.309-314
International audience; This study describes the physico-chemical parameters and the bacterial dominant communities in three (03) Algerian raw camel’s milks during their six (06) days’ storage in conditions prevailing in the region of Tamanrasset
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b21348a9cd40b1743de2923e3f673466
https://hal.inrae.fr/hal-03156649
https://hal.inrae.fr/hal-03156649
Autor:
Vuitton, Dominique A., Buchin, S, Mallet, Adrien, Delbes Paus, Céline, DESMASURES, Nathalie, Bertrand, Xavier, Dalphin, Jean-Charles, Nicklaus, Sophie, Berthier, Françoise, Montel, Marie-Christine, on behalf of the Beneramilk and Pasture Research Consortia, .
Publikováno v:
International conference on tempe and its related products: appreciating biodiversity of traditional fermented foods through biotechnology
International conference on tempe and its related products: appreciating biodiversity of traditional fermented foods through biotechnology, 2015, Yogyakarta, Indonesia
International conference on tempe and its related products: appreciating biodiversity of traditional fermented foods through biotechnology, 2015, Yogyakarta, Indonesia
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::55fa13985f83d326ab983e846257fb0f
https://hal.inrae.fr/hal-02795583
https://hal.inrae.fr/hal-02795583
Publikováno v:
Industries Alimentaires et Agricoles
Industries Alimentaires et Agricoles, Association des chimistes et ingénieurs de sucrerie, distillerie et industries agricoles de France et des colonies, 2015, pp.32-34
Industries Alimentaires et Agricoles, Association des chimistes et ingénieurs de sucrerie, distillerie et industries agricoles de France et des colonies, 2015, pp.32-34
National audience; Différentes espèces microbiennes cohabitent fréquemment dans les aliments fermentés formant leur microbiote et entrainant de multiples interactions entre elles. Maîtriser les différentes facettes de la qualité de ces aliment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::37aa48f57c261f8e00e0a6ef7649af69
https://hal.inrae.fr/hal-02634955
https://hal.inrae.fr/hal-02634955
Akademický článek
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Autor:
Vuitton, Dominique A., Buchin, S, Mallet, Adrien, Delbes-Paus, Céline, Desmasures, Nathalie, Bertrand, Xavier, Dalphin, Jean-Charles, Nicklaus, Sophie, Berthier, Françoise, Montel, Marie-Christine
Publikováno v:
Korean Society of Food Science and Technology (KoSFoST)
Korean Society of Food Science and Technology (KoSFoST), Sep 2014, Séoul, South Korea
Korean Society of Food Science and Technology (KoSFoST), Sep 2014, Séoul, South Korea
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::420e758df961a82717cae5f4891d0575
https://hal.inrae.fr/hal-02795573
https://hal.inrae.fr/hal-02795573