21 research outputs found
Caractérisation du fromage de chèvre à différents stades de maturation : structure du fromage, composition et détermination de l'eau non solvante
No full textInternational audienc
Giant Controllable Magnetization Changes Induced by Structural Phase Transitions in a Metamagnetic Artificial Multiferroic
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Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts
No full textStudy of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening
No full textThe Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance
No full textAFM Imaging of Milk Casein Micelles: Evidence for Structural Rearrangement upon Acidification
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