SND@LHC: The Scattering and Neutrino Detector at the LHC

SND@LHC is a compact and stand-alone experiment designed to perform measurements with neutrinos produced at the LHC in the pseudo-rapidity region of ${7.2 < \eta < 8.4}$. The experiment is located 480 m downstream of the ATLAS interaction point, in the TI18 tunnel. The detector is composed of a hybrid system based on an 830 kg target made of tungsten plates, interleaved with emulsion and electronic trackers, also acting as an electromagnetic calorimeter, and followed by a hadronic calorimeter and a muon identification system. The detector is able to distinguish interactions of all three neutrino flavours, which allows probing the physics of heavy flavour production at the LHC in the very forward region. This region is of particular interest for future circular colliders and for very high energy astrophysical neutrino experiments. The detector is also able to search for the scattering of Feebly Interacting Particles. In its first phase, the detector will operate throughout LHC Run 3 and collect a total of 250 $\text{fb}^{-1}$

Vers le contrôle en ligne de la fabrication du jambon cuit supérieur

National audienc

A gas chromatography-olfactometric study of cooked cured ham-impact of sodium nitrite

International audienc

Emerging research approaches benefit to the study of cooked cured ham flavour

International audienc

Influence du système d'élevage de truies (bâtiment ou plein air) sur les caractéristiques du muscle longissimus et ses qualités technologiques et sensorielles après transformation en bacon, et les caractéristiques de la bardière

National audienc

Study of the flavour and of flavour precursors in cured cooked ham. Relation between flavour and composition

International audienc

Utilisation, par le porc à l'engrais, de la graine de tournesol oléique. Incidence sur la qualité des gras

National audienc

Study of the flavour and of flavour precursors in cured cooked ham. Relation between flavour and composition

International audienc

Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

International audienc

Caracterisation des salmonella dans la viande de porc et les produits carnes par les techniques d'hybridation ADN/ADN

SIGLECNRS AR 11935 / INIST-CNRS - Institut de l'Information Scientifique et TechniqueFRFranc