Contributors

Autor: G. Ares, S. Ballay, N. Bellissimo, D. Blumenthal, M. Cadoret, P. Courcoux, C. Dehlholm, Julien Delarue, L. Demonteil, P. Faye, C.J. Findlay, M.B. Frøst, G. Gazano, A. Gere, D. Giacalone, L.M. Hamilton, A. Harizi, J.E. Hayes, N. Herbeth, S.R. Jaeger, J. Lahne, J.B. Lawlor, E. Loescher, S. Lê, T.M. Lê, I. Maitre, H.L. Meiselman, H. Moskowitz, S. Nicklaus, C. Petit, N. Pineau, B. Piqueras-Fiszman, P.H. Punter, E.M. Qannari, K.K. Rasmussen, D. Roberts, M. Rogeaux, P. Schlich, H. Stone, C. Sulmont-Rossé, R. Symoneaux, E. Teillet, A. Thomas, D.M.H. Thomson, B. Veinand, T. Worch, R. van Bommel

Publikováno v: Rapid Sensory Profiling Techniques ISBN: 9780128219362

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1ad4cc3e1a04af5a712c64144c047a2a
https://doi.org/10.1016/b978-0-12-821936-2.50005-3

List of contributors

Autor: G. Ares, S. Ballay, B. Batalvi, M. Beg, D. Blumenthal, M. Cadoret, P. Courcoux, J. Delarue, C. Dehlholm, L. Ettinger Lieberman, P. Faye, M.B. Frøst, G. Gazano, D. Giacalone, J.E. Hayes, N. Herbeth, J. Hort, S.R. Jaeger, S. Kunze, J.B. Lawlor, S. Lê, T.M. Lê, E. Loescher, D. Lutsch, I. Maitre, H.R. Moskowitz, R. Möslein, S. Nicklaus, M. Ng, C. Petit, N. Pineau, B. Piqueras-Fiszman, P.H. Punter, E.M. Qannari, K.K. Rasmussen, M. Reisner, M. Rogeaux, P. Schlich, H. Stone, M. Strack, C. Sulmont-Rossé, R. Symoneaux, E. Teillet, D.M.H. Thomson, E. Vanzeveren, B. Veinand, T. Worch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5cbb3b8b51e3dd1c5335edfec8803e1e
https://doi.org/10.1016/b978-1-78242-248-8.50027-7

Introduction

Autor: Ph. Courcoux, E.M. Qannari, P. Schlich

Publikováno v: Food Quality and Preference. 17:3-5

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7dcc5c0b1c7ca20d9780366122e1adb
https://doi.org/10.1016/j.foodqual.2006.03.004

Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics-relationships with rheology properties

Autor: E.M. Qannari, Y. Noël, Romdhane Karoui, Asylbek Kulmyrzaev, Eric Dufour, Gérard Mazerolles, Mohamed Hanafi

Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2005, 15 (6-9), pp.669-678. ⟨10.1016/j.idairyj.2004.08.016⟩
4. IDF Symposium on Cheese Ripening, Characterization and Technology
4. IDF Symposium on Cheese Ripening, Characterization and Technology, Mar 2004, Prague, Czech Republic. ⟨10.1016/j.idairyj.2004.08.016⟩

International audience; Twelve traditional and 12 stabilised experimental soft cheeses were made according to a factorial design to two levels of dry matter (44% and 48%) and two fat on dry matter ratios (51% and 55%). Cheese samples were analysed us

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff59db986b203b895da773e76c31ec83
https://hal.inrae.fr/hal-02679355

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.