Guerinon, J.
12  Ergebnisse:
Personensuche X
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2

How can the NaCl content of ripened Fourme d'Ambert cheese ..:

Ferroukhi, Imène ; Dominguez, Jessica ; Bord, Cécile...
International Journal of Dairy Technology.  77 (2024)  2 - p. 548-558 , 2024
 
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4

Heated or raw Blue cheeses: what are the drivers influencin..:

Bord, Cécile ; Guerinon, Delphine ; Lebecque, Annick
International Journal of Food Science & Technology.  52 (2017)  9 - p. 1959-1970 , 2017
 
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5

Exploratory study of acid-forming potential of commercial c..:

Gore, Ecaterina ; Mardon, Julie ; Guerinon, Delphine.
International Journal of Food Sciences and Nutrition.  67 (2016)  4 - p. 412-421 , 2016
 
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6

Impact of heating on sensory properties of French Protected..:

Bord, Cécile ; Guerinon, Delphine ; Lebecque, Annick
Food Science and Technology International.  22 (2015)  5 - p. 377-388 , 2015
 
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7

Exploratory study of acid-forming potential of commercial c..:

Gore, Ecaterina ; Mardon, Julie ; Guerinon, Delphine.
info:eu-repo/semantics/altIdentifier/doi/10.3109/09637486.2016.1166188.  , 2016
 
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8

Exploratory study of acid-forming potential of commercial c..:

Gore, Ecaterina ; Mardon, Julie ; Guerinon, Delphine.
info:eu-repo/semantics/altIdentifier/doi/10.3109/09637486.2016.1166188.  , 2016
 
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9

Exploratory study of acid-forming potential of commercial c..:

Gore, Ecaterina ; Mardon, Julie ; Guerinon, Delphine.
info:eu-repo/semantics/altIdentifier/doi/10.3109/09637486.2016.1166188.  , 2016
 
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10

Exploratory study of acid-forming potential of commercial c..:

Gore, Ecaterina ; Mardon, Julie ; Guerinon, Delphine.
info:eu-repo/semantics/altIdentifier/doi/10.3109/09637486.2016.1166188.  , 2016
 
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