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Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses. [electronic resource] by
- Dugat-Bony, Eric
- Bonnarme, Pascal
- Fraud, Sébastien
- Catellote, Jessie
- Sarthou, Anne-Sophie
- Loux, Valentin
- Rué, Olivier
- Bel, Nadège
- Chuzeville, Sarah
- Helinck, Sandra
Producer: 20201015
In:
Food research international (Ottawa, Ont.) vol. 125
Availability: No items available.
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Overview of a surface-ripened cheese community functioning by meta-omics analyses. [electronic resource] by
- Dugat-Bony, Eric
- Straub, Cécile
- Teissandier, Aurélie
- Onésime, Djamila
- Loux, Valentin
- Monnet, Christophe
- Irlinger, Françoise
- Landaud, Sophie
- Leclercq-Perlat, Marie-Noëlle
- Bento, Pascal
- Fraud, Sébastien
- Gibrat, Jean-François
- Aubert, Julie
- Fer, Frédéric
- Guédon, Eric
- Pons, Nicolas
- Kennedy, Sean
- Beckerich, Jean-Marie
- Swennen, Dominique
- Bonnarme, Pascal
Producer: 20160326
In:
PloS one vol. 10
Availability: No items available.
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