Zobrazeno 1 - 6
of 6
pro vyhledávání: '"microbiote fromager"'
Autor:
Adouard, Nadège
Publikováno v:
Alimentation et Nutrition. AgroParisTech, 2015. Français. ⟨NNT : 2015AGPT0012⟩
Worldwide, the Food Industry uses a broad range of microorganisms while making fermented products, like cheese, most of microorganisms being alive when the food is consumed. Our work aimed at studying the digestive stress response of the surface-ripe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2592::75f7d7f0b3a6844cfc4c5d3216ebe831
https://pastel.archives-ouvertes.fr/tel-03000970
https://pastel.archives-ouvertes.fr/tel-03000970
Publikováno v:
IAA Industries Agro-Alimentaires. Nov/Dec2020, Vol. 70 Issue 11/12, p20-24. 5p.
Autor:
Marie Frétin, Amaury Gérard, Anne Ferlay, Bruno Martin, Solange Buchin, Sébastien Theil, Etienne Rifa, Valentin Loux, Olivier Rué, Christophe Chassard, Céline Delbès
Publikováno v:
Microorganisms
Microorganisms, 2022, 10 (2), ⟨10.3390/microorganisms10020334⟩
Microorganisms; Volume 10; Issue 2; Pages: 334
Microorganisms, 2022, 10 (2), ⟨10.3390/microorganisms10020334⟩
Microorganisms; Volume 10; Issue 2; Pages: 334
International audience; A previous study identified differences in rind aspects between Cantal-type cheeses manufactured from the same skimmed milk, supplemented with cream derived either from pasture-raised cows (P) or from cows fed with maize silag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::127ec459b126ca3d5d87c995d611dfcf
https://doi.org/10.3390/microorganisms10020334
https://doi.org/10.3390/microorganisms10020334
Autor:
Adouard, Nadège
Publikováno v:
Alimentation et Nutrition. AgroParisTech, 2015. Français. ⟨NNT : 2015AGPT0012⟩
Worldwide, the Food Industry uses a broad range of microorganisms while making fermented products, like cheese, most of microorganisms being alive when the food is consumed. Our work aimed at studying the digestive stress response of the surface-ripe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______212::75f7d7f0b3a6844cfc4c5d3216ebe831
https://pastel.archives-ouvertes.fr/tel-03000970
https://pastel.archives-ouvertes.fr/tel-03000970
Autor:
Brugière, Véronique
Publikováno v:
IAA Industries Agro-Alimentaires. Nov/Dec2020, Vol. 70 Issue 11/12, p5-5. 1/2p.
Autor:
Maggy Bieulac Scott
Toutes les régions de France ont leurs fromages, pour la plupart depuis longtemps. C'est sans doute pourquoi nous, Français, aimons bien nous définir comme le pays des fromages. Considéré à l'origine comme un aliment de paysan, le fromage mettr