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Stratégies de fermentation appliquées aux boissons = Fermentations applied to beveragesFAIVELEY, Marc.Techniques de l'ingénieur. Agroalimentaire. 2009, Vol F3, Num F3550, issn 1282-9064, F3550.1-F3550.24Article

L'eau et la conservation des aliments = Water and food preservationFAIVELEY, Marc.Techniques de l'ingénieur. Agroalimentaire. 2003, Vol F1, Num F1011, pp F1011.1-F1011.11, issn 1282-9064Article

Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculationJEANSON, Sophie; HILGERT, Nadine; COQUILLARD, Marie-Odile et al.International journal of food microbiology. 2009, Vol 131, Num 1, pp 75-81, issn 0168-1605, 7 p.Conference Paper

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