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Faire un fromage : la mise en tourisme et en culture du Comté
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Le Comté, un fromage attaché à son territoire.
This dataset has no description
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Voyage ethnographique sur les Routes du Comté. Des acteurs réunis pour la " f...
This dataset has no description
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Nisin quantification by ELISA allows the modeling of its apparent diffusion c...
The diffusion of small solutes in cheese is of key importance for most enzymatic reactions involved in the ripening process. However, only a limited amount of data is... -
Les staphylocoques à coagulase négative dans les fromages, les salaisons et l...
Les staphylocoques à coagulase négative dans les fromages, les salaisons et les ateliers de fabrication : évaluation de la biodiversité et des risques sanitaires -
L'ingénierie des Connaissances, un outil pour intégrer les connaissances sur ...
Issued from cognitive sciences, computer sciences and applied mathematics, Knowledge (K) Engineering encompasses modelling and can be roughly defined by three steps:... -
Aux sources d'une tradition : l'utopie pastorale de la fruitière du Barrès
L'article retrace la création des premières fruitières (établissements de production laitière et fromagère) en Cerdagne, dans la mouvance du courant de pensée... -
Peptides: a key fraction to control cheese ripening
Over decades, the peptide fractions produced during cheese ripening have been more and more deeply described(HPLC, tandem mass spectrometry) even if their precise... -
The Nisin Efficacy in Cheese cannot be Predicted by its Concentration
Nisin, a bacteriocin produced by strains of Lactococcus lactis, has a broad inhibitory effectagainst gram-positive bacteria.This study investigated the efficacy of... -
Contribution of diet type and pasture conditions to the influence of high alt...
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Manufacture and application of high milk protein powder
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New media for the numeration of cheese surface bacteria
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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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Caractérisation du fromage Bastelicaccia
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Evolution of Lactococcus strains during ripening in Brie cheese using Fourier...
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Protein fingerprinting as a complementary analysis to classical phenotyping f...
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Effect of the botanical composition of hay and casein genetic variants on the...
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Relationships between ruminant management and sensory characteristics of chee...
International audience
