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BREVET PROCEDE ET FOUR DE FUSION DE VERRE1978; ; FRA; DA. 1978-09-29; FR/A1/2.378.723; DEP.7802027/1978-01-25; PR. DE/P2703223.1/1977-01-27Patent

INCIDENCE DE LA DISTRIBUTION SUR L'AFFINAGE DES FROMAGES A PATE MOLLE TRADITIONNELS TYPE CAMEMBERTZANNETTACCI STEPHANOPOLI JM.1978; TECHNICIEN DU LAIT; FRA; DA. 1978-11; PP. 15-35Article

DYNAMICS OF FINING SODA LIME GLASSES.MANRING WH.1976; GLASTEK. T.; SVERIGE; DA. 1976; VOL. 31; NO 3; PP. 55-59 (3P.); BIBL. 12 REF.Article

NOORDHOLLANDSE MESHANGER CHEESE: A MODEL FOR RESEARCH ON CHEESE RIPENING. I. RECONSTRUCTION OF THE CHEESE.NOOMEN A; MULDER H.1976; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1976; VOL. 30; NO 3-4; PP. 230-241; ABS. NEERL.; BIBL. 4 REF.Article

ETUDE DE LA DIFFUSION DU SEL DANS LES FROMAGES A PATE MOLLE DE TYPE CAMEMBERT. COMPARAISON DU SALAGE A SEC ET DU SALAGE EN SAUMURE.HARDY J.1976; AO-CNRS-12169; FR.; DA. 1976; PP. 1-137; BIBL. 17 P. 1/2; (THESE DOCT.-ING.; NANCY I)Thesis

INFLUENCE DE LA TEMPERATURE D'AFFINAGE DES PARTIES CONSTITUANT LE FROMAGE DE HOLLANDE SANS CROUTESATIEVA BG; SOKOLOVA ZS.1976; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1976; VOL. 3; NO 112; PP. 69-71Article

ASPECTS HYDRODYNAMIQUES DE L'ORGANISATION RATIONNELLE DE L'AFFINAGE DE LA PATE DANS UN FOUR A CIRCULATION DIRECTESIBIRYAKOV VA; PCHELYAKOV KA.1979; STEKLO I KERAM.; SUN; DA. 1979; NO 3; PP. 8-9Article

ACTIVITY OF PROTEOLYTIC ENZYMES IN SIMULATED SOFT CHEESES (MESHANGER TYPE). I. ACTIVITY OF MILK PROTEASE.NOOMEN A.1978; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1978; VOL. 32; NO 1; PP. 26-48; ABS. NEERL.; BIBL. 34 REF.Article

ACTIVITY OF PROTEOLYTIC ENZYMES IN SIMULATED SOFT CHEESES (MESHANGER TYPE). II. ACTIVITY OF CALF RENNET.NOOMEN A.1978; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1978; VOL. 32; NO 1; PP. 49-68; ABS. NEERL.; BIBL. 24 REF.Article

ETUDE DE LA VARIETE DE FROMAGE "ULLOA". III. ACIDES AMINES LIBERES PENDANT LA MATURATION.ORDONEZ JA; BURGOS J.1977; LAIT; FR.; DA. 1977; VOL. 57; NO 567; PP. 416-420; ABS. ANGL.; BIBL. 14 REF.Article

MATHEMATISCHE BESCHREIBUNG DES LAEUTERUNGSPROZESSES. = DESCRIPTION MATHEMATIQUE DU PROCESSUS D'AFFINAGEPANKOWA NA.1977; SILIKATTECHNIK; DTSCH.; DA. 1977; VOL. 28; NO 2; PP. 48-49; BIBL. 5 REF.Article

INFLUENCE DE QUELQUES CULTURES PURES DE FERMENTATION LACTIQUE SUR L'AFFINAGE ET LA QUALITE DE L'EDAMMINARIK R; TEPLY M; BASTLOVA J et al.1976; PRUMYSL POTRAVIN; CESKOSL.; DA. 1976; VOL. 27; NO 4; PP. 221-224; BIBL. 8 REF.Article

INTENZIFIKACE TAVENI SKLOVIN PROBUBLAVANIM. I. = INTENSIFICATION DE LA FUSION DU VERRE PAR BOUILLONNAGE. INEMEC L.1979; SKLAR A KERAM; CSK; DA. 1979; VOL. 29; NO 3; PP. 67-70; ABS. RUS/ENG/FRE/GER; BIBL. 11 REF.Article

PROTEIN BREAKDOWN IN SOFT CHEESE AND ITS RELATION TO CONSISTENCY. I. PROTEOLYSIS AND CONSISTENCY OF "NOORHOLLANDSE MESHANGER" CHEESE.DE JONG L.1976; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1976; VOL. 30; NO 3-4; PP. 242-253; ABS. NEERL.; BIBL. 9 REF.Article

BREVET 2.299.281 (A1) (7602642). - 30 JANVIER 1976. PERFECTIONNEMENTS APPORTES A L'AFFINAGE DU VERRE EN FUSION.sdPatent

MICROFLORA OF CABRALES CHEESE: CHANGES DURING MATURATIONNUNEZ M.1978; J. DAIRY RES.; GBR; DA. 1978; VOL. 45; NO 3; PP. 501-508; BIBL. 29 REF.Article

SYMPOSIUM: RESEARCH AND DEVELOPMENT TRENDS IN NATURAL CHEESE MANUFACTURING AND RIPENINGLAWRENCE RC; HEAP HA; LIMSOWTIN G et al.1978; J. DAIRY SCI.; USA; DA. 1978; VOL. 61; NO 8; PP. 1181-1203; BIBL. DISSEM.Article

THE ACCELERATED RIPENING OF CHEESE BY THE USE OF NON-CONVENTIONAL STARTERS AND ENZYMES. A PRELIMINARY ASSESSMENTLAW BA.1978; FEDER. INTERNATION. LAIT., BULL. ANNU.; BEL; DA. 1978; NO 108; PP. 40-48; BIBL. 54 REF.Article

DEVELOPMENT OF STRUCTURE AND TEXTURE IN CHEDDAR CHEESEGREEN ML; TURVEV A; MOBBS DG et al.1981; J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1981; VOL. 48; NO 2; PP. 343-355; BIBL. 24 REF.Article

AMINO ACID CATABOLISM IN CHEDDAR CHEESE SLURRIES. II: EVALUATION OF TRANSAMINATIONHARPER WJ; WANG JY.1980; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1980; VOL. 35; NO 10; PP. 598-599; ABS. GER; BIBL. 10 REF.Article

CHANGES IN LIPIDS DURING THE RIPENING OF GOUDA CHEESEHLADIK J; DOLEZALEK J; BREZINA P et al.1979; SB. VYS. SK. CHEM.-TECHNOL. PRAZE, POTRAVINY; ISSN 0554-9701; CSK; DA. 1979; NO 50; PP. 43-65; ABS. CZE/RUS; BIBL. 22 REF.Article

PRISPEVEK K HODNOCENI CERICI SCHOPNOSTI SKLARSKYCH TAVICICH PECI = EVALUATION DE LA CAPACITE D'AFFINAGE DES FOURS DE FUSION DU VERRESTEFAN J; SKRIVAN M; FOJTIKOVA M et al.1979; SKLAR A KERAM.; CSK; DA. 1979; VOL. 29; NO 6; PP. 166-171; ABS. RUS/ENG/FRE/GER; BIBL. 10 REF.Article

ESTUDIO DEL QUESO DE LOS PEDROCHES. II: EVOLUCION DE LOS AMINOACIDOS LIBRES EN EL TRANSCURSO DE LA MADURACION = ETUDE DU FROMAGE PEDROCHES. II. EVOLUTION DES AMINOACIDES LIBRES AU COURS DE L'AFFINAGEFERNANDEZ SALGUERO J.1978; AN. BROMATOL.; ESP; DA. 1978; VOL. 30; NO 2; PP. 130-135; ABS. ENG; BIBL. 20 REF.Article

ACTION DU FLUOROSILICATE DE SODIUM PENDANT LA FUSION A HAUTE TEMPERATURE DU VERRE TECHNIQUEZOLOTAREVA RS; MIN'KO NI; OBREZAN EA et al.1976; STEKLO I KERAM.; S.S.S.R.; DA. 1976; NO 7; PP. 7-9; BIBL. 3 REF.Article

QUELQUES PARAMETRES CHIMIQUES ET MICROBIOLOGIQUES DES FROMAGES PRODUITS A L'AIDE DE LA PEPSINE DE PORCOVCHINNIKOV AD; ZVYAGINTSEV VI; TOLKAGHEV AN et al.1976; NAHRUNG; DTSCH.; DA. 1976; VOL. 20; NO 2; PP. 133-139; ABS. ALLEM. ANGL.; BIBL. 14 REF.Article

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