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Automated service composition with adaptive planning
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Spatial and seasonal variability of measured anthropogenic non-methane hydroc...
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Structure, spatial distribution and competition in mixed jack pine (Pinus ban...
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In vivo studies on goose liver development by means of computer tomography
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Characterization of Algerian honeys by palynological and physico-chemical met...
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Properties of honey from Tetragonisca angustula fiebrigi and Plebeia wittmann...
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Effect of ripening temperature on the quality of low moisture Mozzarella chee...
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Aptitude du lait de chèvre à l'acidification par les ferments lactiques - Fac...
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Relationships between the sensory characteristics, neutral volatile compositi...
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Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa f...
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Residual amount of water in a draining curd of camembert cheese and physicoch...
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Évolution des connaissances sur la membrane du globule gras du lait : synthès...
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Microstructure, physicochemistry, microbial populations and aroma compounds o...
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A survey on composition and microbiota of fresh and fermented yak milk at dif...
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Chemical composition, mineral content and cholesterol levels of some regular ...
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The water production rate of Rosetta target Comet 67P/ Churyumov-Gerasimenko ...
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" Agencement : modèles mnémonique, rhétorique et poétique "
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Statistical analysis of the physico-chemical characterization of dairy and no...
Food powders are generally characterised by their dry matter content. However, better understanding and further use would result from taking into account biochemical... -
Le lexique de la gastronomie en allemand : complexité et emprunts au français
International audience
