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A survey of the microbiological quality of Brie and Camembert cheese = Etude de la qualité microbiologique du Brie et du CamembertNOOITGEDAGT, A. J; HARTOG, B. J.Netherlands milk and dairy journal. 1988, Vol 42, Num 1, pp 57-72Article

Die Kosten der Modellabteilung Weichkäserei. III: Ergebnisse und Interpretation der Modellkalkulation = Costs of the model department soft cheesemaking. III: Results and interpretation of the model calculationsWIDERA, H; SCHMIDT, E; KRELL, E et al.Kieler Milchwirtschaftliche Forschungsberichte. 1995, Vol 47, Num 3, pp 239-286, issn 0023-1347Article

Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripened cheese = Roles intégrés du lactate, de l'ammoniac et du calcium dans le développement de la texture de fromage à croûte fleurieKARAHADIAN, C; LINDSAY, R. C.Journal of dairy science. 1987, Vol 70, Num 5, pp 909-918, issn 0022-0302Article

Gas exchange dynamics in modified atmosphere packaging of soft cheeseRODRIGUEZ-AGUILERA, Rocio; OLIVEIRA, Jorge C; MONTANEZ, Julio C et al.Journal of food engineering. 2009, Vol 95, Num 3, pp 438-445, issn 0260-8774, 8 p.Article

Contribution of Penicillium sp. to the flavors of Brie and Camembert cheeseKARAHADIAN, C; JOSEPHSON, D. B; LINDSAY, R. C et al.Journal of dairy science. 1985, Vol 68, Num 8, pp 1865-1877, issn 0022-0302Article

Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese = Contribution de Penicillium sp. à la flaveur du Brie et du CamembertKARAHADIAN, C; JOSEPHSON, D. B; LINDSAY, R. C et al.Journal of dairy science. 1985, Vol 68, Num 8, pp 1865-1877, issn 0022-0302Article

Contribution de Lactococcus lactis ssp lactis biovar diacetylactis au brunissement de fromages de types brie et camembert = Contribution of Lactococcus lactis ssp. lactis biovar diacetylactis to the browning of Brie and Camembert-type cheeseLANGE, M; CHAMPAGNE, C. P; GOULET, J et al.Le Lait (Print). 1994, Vol 74, Num 3, pp 187-195, issn 0023-7302Article

The effect of feeding turnips on the concentration of thiocyanate in milk and consequences for cheese makingMOATE, P. J; DALLEY, D. E; GRAINGER, C et al.Australian Journal of Dairy Technology. 1996, Vol 51, Num 1, pp 1-5, issn 0004-9433Conference Paper

Calculation of water activity in surface mould-ripened soft cheeses from their chemical compositionESTEBAN, M. A; MARCOS, A; ALCALA, M et al.Food chemistry. 1991, Vol 40, Num 2, pp 147-157, issn 0308-8146Article

Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: Part I constant temperatureRODRIGUEZ-AGUILERA, Rocio; OLIVEIRA, Jorge C; MONTANEZ, Julio C et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 1, pp 330-336, issn 0023-6438, 7 p.Article

The Midwife and the Church: Ecclesiastical Regulation of Midwives in Brie, 1499―1504VANN SPRECHER, Tiffany D; MAZO KARRAS, Ruth.Bulletin of the history of medicine. 2011, Vol 85, Num 2, pp 171-192, issn 0007-5140, 22 p.Article

Pratiques de l'eau dans la Brie des XVIIe et XVIIIe sièclesBAULANT, M.Ethnologie française (Paris). 1990, Vol 20, Num 2, pp 213-224, issn 0046-2616Article

Composicion quimica y valor calorico del queso Brie = Chemical composition and calorific value of Brie cheeseALCALA, M; ESTEBAN, M. A; MARCOS, A et al.Alimentaria. 1990, Num 213, pp 29-30, issn 0300-5755Article

Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors = Les composés volatils de Penicillium sp. contribuant aux goûts de moisi et de terre du Brie et du CamembertKARAHADIAN, C; JOSEPHSON, D. B; LINDSAY, R. C et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 3, pp 339-343, issn 0021-8561Article

Suffixe-ette (<lat.-IˇTTA) en Champagne et en Brie à la lumière des atlas linguistiques = -ette suffix in Champagne and in Brie in the light of linguistic atlasKAWAGUCHI, Y.Zeitschrift für romanische Philologie. 1994, Vol 110, Num 3-4, pp 410-431, issn 0049-8661Article

Survival and growth of Listeria monocytogenes in foods treated or supplemented with carrot juiceBEUCHAT, L. R; DOYLE, M. P.Food microbiology. 1995, Vol 12, Num 1, pp 73-80, issn 0740-0020Article

Huit ans après: un bilan pour la RN76Revue générale des routes et des aérodromes. 1984, Vol 58, Num 607, pp 39-40, issn 0035-3191Article

Texture et évolution du pH de fromages de type Brie entreposés en atmosphère contrôlée = Texture and evolution of pH of Brie-type cheeses stored in controlled atmospheresCHAMPAGNE, Claude P; SOULIGNAC, Lucie; MARCOTTE, Michèle et al.Le Lait (Print). 2003, Vol 83, Num 2, pp 145-151, issn 0023-7302, 7 p.Article

Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20°CLITTLE, C. L; KNØCHEL, S.International journal of food microbiology. 1994, Vol 24, Num 1-2, pp 137-145, issn 0168-1605Conference Paper

La luxation traumatique en paléopathologie: quatre hanches luxées dans un même cimetière médiéval = Traumatical luxation in Paleopathology : four dislocated haunchs in the same medieval cemeteryDASTUGUE, J.Bulletin trimestriel - Société d'anthropologie du Sud-Ouest. 1994, Vol 29, Num 3-4, pp 159-177, issn 0249-9770Article

Cyclobutanones as markers for irradiated samples of Brie and Camembert cheeseRAHMAN, R; HAQUE, A. K. M. M; SUMAR, S et al.Nahrung (Weinheim). 1996, Vol 40, Num 2, pp 55-59, issn 0027-769XArticle

β-Casomorphin-7 isolated from Brie cheeseJARMOŁOWSKA, B; KOSTYRA, E; KRAWCZUK, S et al.Journal of the science of food and agriculture. 1999, Vol 79, Num 13, pp 1788-1792, issn 0022-5142Article

CLASSIFICATION ASCENDANTE HIERARCHIQUE ET ANALYSE FACTORIELLE DISCRIMINANTE SOUS CONTRAINTE DE CONTIGUITEMURTAGH FIONN.1981; ; FRA; DA. 1981; 124 P.; 30 CM; BIBL. 10 REF.; TH. 3E CYCLE: STAT. MATH., TRAIT. DONNEES STAT./PARIS 6/1981; 3 PLANCH. ; PL./ILL.Thesis

LES ROUTES DANS LA BRIE ET LA CHAMPAGNE OCCIDENTALE. IV: VOIES ROMAINES ET CHEMINS ANTIQUESMESQUI J.1979; REV. GEN. ROUTES AERODROMES; FRA; DA. 1979; NO 558; PP. 51-62; ABS. ENG/GERArticle

SUR LE GISEMENT, L'AGE ET LE MODE DE FORMATION DES TERRAINS A MEULIERES DU BASSIN DE PARIS.MEUGY.1856; C.R. ACAD. SCI.-FR.SER.D; FRA; 1856, VOL. 42, P. 628 A 631Miscellaneous

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