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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Conference Proceeding
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Modification of secondary products of processing triticale into starch with a new strain of the fungus Geotrichium candidumE3S Web of Conferences, 2020, Vol.224, p.4033 [Peer Reviewed Journal]2020. This work is licensed under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2267-1242 ;ISSN: 2555-0403 ;EISSN: 2267-1242 ;DOI: 10.1051/e3sconf/202022404033Full text available |
| 2 |
Material Type: Article
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Contribution of several cheese-ripening microbial associations to aroma compound productionLait, 2004-09, Vol.84 (5), p.435-4472005 INIST-CNRS ;Distributed under a Creative Commons Attribution 4.0 International License ;ISSN: 0023-7302 ;EISSN: 1297-9694 ;DOI: 10.1051/lait:2004016 ;CODEN: LAITAGFull text available |
| 3 |
Material Type: Article
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A propos d'une autre souche d'Endomyces reessii Van Der Walt 1959Annales de parasitologie humaine et comparée, 1971, Vol.46 (6), p.757-767ISSN: 0003-4150 ;DOI: 10.1051/parasite/1971466757Full text available |
| 4 |
Material Type: Article
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Effect of the association of surface flora on the sensory properties of mould-ripened cheeseLait, 1997, Vol.77 (1), p.181-1871997 INIST-CNRS ;ISSN: 0023-7302 ;DOI: 10.1051/lait:1997112 ;CODEN: LAITAGFull text available |
| 5 |
Material Type: Article
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Comparison of growth parameters for Geotricum candidum Geo17 and Penicillium camemberti LV2 in solid and liquid culturesLait, 1997-09, Vol.77 (5)ISSN: 0023-7302Full text available |
| 6 |
Material Type: Article
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Effect of the association of surface flora on the sensory properties of mould-ripened cheese [Camembert cheese, Penicillium cememberti, Geotrichum candidum]Lait, 1997, Vol.77 (1)ISSN: 0023-7302Full text available |
| 7 |
Material Type: Article
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Study of the yeasts during the ripening process of Armada cheeses from raw goat's milkLait, 1998-11, Vol.78 (6)ISSN: 0023-7302Full text available |
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