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MARCHÉ DES « BLEUS »: Le roquefort recule face à la concurrenceRevue laitière française. 2010, Vol 707, pp 20-21, issn 0035-3590, 2 p.Article

SOCIÉTÉ DES CAVES : La filière roquefort en quête de nouveaux relais de croissanceGRDTOUL, Bernard.Revue laitière française. 2009, Vol 691, pp 36-38, issn 0035-3590, 3 p.Article

VARIATION DE LA TENEUR EN ACIDE LACTIQUE AU COURS DE L'AFFINAGE DU ROQUEFORTBUJLOVA LA; OKHRIMENKO OV; GUSAKOV VG et al.1976; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1976; VOL. 3; NO 112; PP. 72-74; BIBL. 6 REF.Article

Etudes sur la flore de levures du fromage de Roquefort = Studies of yeast flora of Roquefort cheeseBesançon, Xavier; Galzy, P.1995, 153 p.Thesis

A survey of the microbiological quality of blue-veined cheeses = Etude de la qualité microbiologique des fromages à pâte bleueDE BOER, E; KUIK, D.Netherlands milk and dairy journal. 1987, Vol 41, Num 3, pp 227-237Article

DETERMINATION OF ROQUEFORTINE IN BLUE CHEESE AND BLUE CHEESE DRESSING BY HIGH PRESSURE LIQUID CHROMATOGRAPHY WITH ULTRAVIOLET AND ELECTROCHEMICAL DETECTORSWARE GM; THORPE CW; POHLAND AE et al.1980; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1980; VOL. 63; NO 3; PP. 637-641; BIBL. 7 REF.Article

INFLUENCE DE L'INTENSITE DE LA PROTEOLYSE SUR LA SAVEUR AMERE DU ROQUEFORTOKHRIMENKO OV; CHEBOTAREV AI.1976; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1976; NO 2; PP. 50-52; BIBL. 14 REF.Article

Varia : Aperçu sur la céramique du Néolithique moyen en Lot-et-Garonne = Varia : View about the Middle Neolithic ceramic from Lot-et-GaronneBEYNEIX, A.Bulletin du Musée d'anthropologie préhistorique de Monaco. 1999, Num 40, pp 77-80, issn 0544-7631Article

Roquefort : The history and the mysteryDEEPROSE, J.Dairy industries international. 1997, Vol 62, Num 7, pp 19-21, issn 0308-8197, 2 p.Article

Etude sur la flore de surface de fromages de brebis = Study of surface flora of ewe's milk cheesesVivier, David; Galzy, P.1993, 133 p.Thesis

Roquefort : tradition meets technologyDairy industries international. 1991, Vol 56, Num 7, pp 28-29, issn 0308-8197Article

Emballage individuel du fromage : Un secteur trés dynamique = Individual packaging of cheesePERENNOU, H.Revue laitière française. 1997, Num 571, pp 30-31, issn 0035-3590Article

Effect of technological parameters on electrophoretic detection of cow's milk in ewe's milk cheesesAMIGO, L; RAMOS, M; MARTIN-ALVAREZ, P. J et al.Journal of dairy science. 1991, Vol 74, Num 5, pp 1482-1490, issn 0022-0302Article

ETUDE D'UN ACCIDENT DE FABRICATION DU FROMAGE DE ROQUEFORT.FORGE M; GUIRAUD JP; GALZY P et al.1977; LAIT; FR.; DA. 1977; VOL. 57; NO 561-562; PP. 24-36; ABS. ANGL.; BIBL. 1 REF.Article

Internal mould: Ripened cheeses: Characteristics, composition and proteolysis of the main European blue vein varietiesFERNANDEZ-SALGUERO, J.Italian journal of food science. 2004, Vol 16, Num 4, pp 437-445, issn 1120-1770, 9 p.Article

HERMELINY ZE SETRNE PASTEROVANEHO VULEKA VYROBENE NA LINCE ALPMA = CHAINE ALPMA DE FABRICATION DE FROMAGE DE TYPE ROQUEFORT HERMELINMASEK J; HRBEK V.1979; PRUMYSL POTRAVIN; CSK; DA. 1979; VOL. 30; NO 2; PP. 95.15Article

ANALYSE DE DIFFERENTS MODES DE PAIEMENT DU LAIT DE BREBIS DESTINE A LA FABRICATION DE FROMAGE DE ROQUEFORT.REME A.1978; ; S.L.; DA. 1978; PP. 1-82; BIBL. 2 P.; (THESE DOCT.-VET.; CLAUDE BERNARD LYON)Thesis

LORSQUE ETHNOLOGIE ET ARCHITECTURE CROISENT LEUR REGARD DANS UN PROJET « D'ÉCODÉVELOPPEMENT TERRITORIAL »: L'expérience de Roquefort-sur-Soulzon : LE NŒUD ARCHITECTURAL = When the Perspectives of Ethnology and Architecture Meet in a Territorial Eco-Development Project: The Case of Roquefort-sur-SoulzonFERSING, Katia.Journal des anthropologues (Montrouge). 2013, Num 134-135, pp 243-265, issn 1156-0428, 23 p.Article

L'identité du Groupe de Roquefort et le Chasséen dans le Sud-Ouest AtlantiqueROUSSOT-LARROQUE, J.Mémoires du Musée de préhistoire d'Ile-de-France. 1991, Num 4, pp 93-108, issn 0991-5761Conference Paper

An orange-reddish pigmentation in Roquefort cheese = Coloration rouge orangé du fromage RoquefortFONT DE VALDEZ, G; SAVOY DE GIORI, G; PESCE DE RUIZ HOLGADO, A et al.Journal of food protection. 1986, Vol 49, Num 6, pp 412-416, issn 0362-028XArticle

Enzyme Immunoassay for Mycophenolic Acid in Milk and CheeseUSLEBER, Ewald; DADE, Melanie; SCHNEIDER, Elisabeth et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 16, pp 6857-6862, issn 0021-8561, 6 p.Article

DETECTION ET DOSAGE DES PROTEASES UTILISEES EN FROMAGERIE.BRICAS E; RIBADEAU DUMAS B; ASSENAT L et al.1976; DGRST-7471387; FR.; DA. 1976; PP. 1-20; H.T. 10; BIBL. 1 P.; (RAPP. FINAL, ACTION CONCERTEE: CHIM. ANAL.)Report

Method for the selection of Lactococcus lactis mutants producing excess carbon dioxideEL ATTAR, Aisha; MONNET, Christophe; AYMES, Frédéric et al.Journal of dairy research. 2000, Vol 67, Num 4, pp 641-646, issn 0022-0299Article

Renneting properties of milk from individual ewes : influence of genetic and non-genetic variables, and relationship with physicochemical characteristicsPELLEGRINI, O; REMEUF, F; RIVEMALE, M et al.Journal of dairy research. 1997, Vol 64, Num 3, pp 355-366, issn 0022-0299Article

Fast detection of bovine milk in Roquefort cheese with PhastSystem® by gel isoelectric focusing and immunoblottingMOIO, L; CHIANESE, L; RIVEMALE, M et al.Le Lait (Print). 1992, Vol 72, Num 1, pp 87-93, issn 0023-7302Article

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