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Matière grasse laitière: Composition, organisation et propriétés = Milk fat: composition, organization and propertiesBOUTONNIER, Jean-Luc.Techniques de l'ingénieur. Agroalimentaire. 2006, Vol F4, Num F6320, issn 1282-9064, F6320.1-F6320.15Article

Etude par résonance magnétique nucléaire de produits laitiers: interprétation des phénomènes de relaxation et applications analytiques = Nuclear magnetic resonance study of dairy products: interpretation of relaxation mechanisms and analytical applicationsMariette, François; Tellier, Charles.1992, 180 p.Thesis

Matière grasse laitière: Crème et beurre standard = Dairy fat: Standard cream and butterBOUTONNIER, Jean-Luc.Techniques de l'ingénieur. Agroalimentaire. 2007, Vol F4, Num F6321, issn 1282-9064, F6321.1-F6321.16Article

Contribution to the study of camel milk fat globule membraneNADIA LAADHAR KARRAY; DANTHINE, Sabine; BLECKER, Christophe et al.International journal of food sciences and nutrition. 2006, Vol 57, Num 5-6, pp 382-390, issn 0963-7486, 9 p.Article

Milkfat Update ConferenceAustralian Journal of Dairy Technology. 1996, Vol 51, Num 2, pp 101-126, issn 0004-9433Conference Proceedings

Milk fat in human nutritionPARODI, Peter W.Australian Journal of Dairy Technology. 2004, Vol 59, Num 1, pp 3-59, issn 0004-9433, 57 p.Article

Anti-cancer agents in milkfatPARODI, Peter W.Australian Journal of Dairy Technology. 2003, Vol 58, Num 2, pp 114-118, issn 0004-9433, 5 p.Conference Paper

Identification of the more complex triacylglycerols in bovine milk fat by gas chromatography-mass spectrometry using polar capillary columns = Identification, par chromatographie gazeuse-spectrométrie de masse en utilisant des colonnes capillaires polaires, des triacylglycérols les plus complexes de la matière grasse du laitMYHER, J. J; KUKSIS, A; MARAI, L et al.Journal of chromatography. 1988, Vol 452, pp 93-118, issn 0021-9673Article

The autoxidative stability of anhydrous milk fat with and without antioxidants = Stabilité vis-à-vis de l'autoxydation de la matière grasse de lait anhydre avec ou sans antioxydantsWADE, V. N; AL-TAHIRI, R; CRAWFORD, R. J. M et al.Milchwissenschaft. 1986, Vol 41, Num 8, pp 479-482, issn 0026-3788Article

Anhydrous milk fat. V: Deep fat fryingKEOGH, M. K.Irish journal of food science and technology. 1989, Vol 13, Num 2, pp 129-140, issn 0332-0375, 12 p.Article

Heat stability of milkfat in relation to vegetable oilsHARMER, W. R; WIJESUNDERA, C.Australian Journal of Dairy Technology. 1996, Vol 51, Num 2, pp 108-111, issn 0004-9433Conference Paper

Isothermal crystallization behaviour of milk fat in bulk and emulsified stateFREDRICK, E; VAN DE WALLE, D; WALSTRA, P et al.International dairy journal. 2011, Vol 21, Num 9, pp 685-695, issn 0958-6946, 11 p.Conference Paper

Nutritional and technological aspects of milk fat globule membrane materialDEWETTINCK, Koen; ROMBAUT, Roeland; THIENPONT, Natacha et al.International dairy journal. 2008, Vol 18, Num 5, pp 436-457, issn 0958-6946, 22 p.Article

Matière grasse laitière et recherche : Evolution technologiques et corps gras = Research on milkfat : Progress in technology and fats & oilsGUYONNET, J.-P.OCL. Oléagineux, corps gras, lipides. 1997, Vol 4, Num 1, pp 61-64, issn 1258-8210Conference Paper

Babcock bottle certification apparatus performance evaluationLYNCH, J. M; BARBANO, D. M; HOUGHTON, G et al.Journal of AOAC International. 1995, Vol 78, Num 2, pp 463-471, issn 1060-3271Article

Inter-species comparison of milk fat globule membrane proteins highlights the molecular diversity of lactadherinCEBO, Christelle; MARTIN, Patrice.International dairy journal. 2012, Vol 24, Num 2, pp 70-77, issn 0958-6946, 8 p.Conference Paper

Triacylglycerol and melting profiles of milk fat from several speciesSMIDDY, Mary A; HUPPERTZ, Thom; RUTH, Saskia M. Van et al.International dairy journal. 2012, Vol 24, Num 2, pp 64-69, issn 0958-6946, 6 p.Conference Paper

Dietary molasses increases ruminal pH and enhances ruminal biohydrogenation during milk fat depressionMARTEL, C. A; TITGEMEYER, E. C; MAMEDOVA, L. K et al.Journal of dairy science. 2011, Vol 94, Num 8, pp 3995-4004, issn 0022-0302, 10 p.Article

Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matricesHEILIG, Andrej; CETIN, Sümeyye; ERPENBACH, Kerstin et al.International dairy journal. 2011, Vol 21, Num 9, pp 696-702, issn 0958-6946, 7 p.Conference Paper

Milk fat developmentsRAJAH, K. K.Journal of the Society of Dairy Technology. 1994, Vol 47, Num 3, pp 81-83, issn 0037-9840Article

Enzymatic and physical modification of milk fat: A reviewKONTKANEN, Hanna; ROKKA, Susanna; KEMPPINEN, Asmo et al.International dairy journal. 2011, Vol 21, Num 1, pp 3-13, issn 0958-6946, 11 p.Article

Relations between crystallisation mechanisms and microstructure of milk fatWIKING, Lars; DE GRAEF, Veerle; RASMUSSEN, Marianne et al.International dairy journal. 2009, Vol 19, Num 8, pp 424-430, issn 0958-6946, 7 p.Article

Effect of DAG on milk fat TAG crystallizationWRIGHT, Amanda J; MARANGONI, Alejandro G.Journal of the American Oil Chemists' Society. 2002, Vol 79, Num 4, pp 395-402, issn 0003-021XArticle

Fractionated milk fat : Composition, structure, and functional propertiesGERMAN, J. B; DILLARD, C. J.Food technology (Chicago). 1998, Vol 52, Num 2, pp 33-38, issn 0015-6639, 5 p.Article

Sensory perception and lubrication properties of milk: Influence of fat contentCHOJNICKA-PASZUN, A; DE JONGH, H. H. J; DE KRUIF, C. G et al.International dairy journal. 2012, Vol 26, Num 1, pp 15-22, issn 0958-6946, 8 p.Conference Paper

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