Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Gérard Brulé"'
Publikováno v:
Journal of food protection. 60(11)
This study was designed to investigate the growth potential of Salmonella enteritidis in liquid egg white at 30°C and to examine the mechanism of egg white resistance to Salmonella growth. We observed a low and variable growth in whole egg white: Sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7658ca803f795b647402aa9f5f9a4849
https://pubmed.ncbi.nlm.nih.gov/31207765
https://pubmed.ncbi.nlm.nih.gov/31207765
Autor:
Gérard Brulé, Thomas Croguennec
Publikováno v:
Handbook of Food Science and Technology 3
Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2
Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2
absent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce939e84771f0e885d279621bb09a46c
https://doi.org/10.1002/9781119296225.ch9
https://doi.org/10.1002/9781119296225.ch9
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its produc
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transfo
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors'main focus is on the biological and physical-chemical stabil
Publikováno v:
Handbook of Food Science and Technology 3: Food Biochemistry and Technology
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52fc78e25e5d22727110e2b3b23d7697
https://doi.org/10.1002/9781119296225
https://doi.org/10.1002/9781119296225
Publikováno v:
Handbook of Food Science and Technology 2: Food Process Engineering and Packaging
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transfo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8c679c9554936cfea2782c0618a6b51
https://doi.org/10.1002/9781119285229
https://doi.org/10.1002/9781119285229
Publikováno v:
Handbook of Food Science and Technology 1: Food Alteration and Food Quality
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors’ main focus is on the biological and physical-chemical sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05df862e851eaf37b00134c497447254
https://doi.org/10.1002/9781119268659
https://doi.org/10.1002/9781119268659
Publikováno v:
Handbook of Food Science and Technology 1: Food Alteration and Food Quality
Handbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244p., 2016, Food Science and Technology, 978-1-84821-932-8
Handbook of Food Science and Technology 1
Handbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244p., 2016, Food Science and Technology, 978-1-84821-932-8
Handbook of Food Science and Technology 1
absent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb4f6b81b9f700c6915e4f718f27c1e2
https://hal.archives-ouvertes.fr/hal-01263580
https://hal.archives-ouvertes.fr/hal-01263580
Autor:
Gérard Brulé, Florence Baron
Publikováno v:
Handbook of Food Science and Technology 1: Food Alteration and Food Quality
Handbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244 p., 2016, Food Science and Technology, 978-1-84821-932-8
Handbook of Food Science and Technology 1
Handbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244 p., 2016, Food Science and Technology, 978-1-84821-932-8
Handbook of Food Science and Technology 1
absent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::231877c3801d149e83b2547c138b0894
https://hal.archives-ouvertes.fr/hal-01263579
https://hal.archives-ouvertes.fr/hal-01263579