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La ricerca find articoli where authors phrase all words ' Bergere, JL' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 12 riferimenti
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    1. Leclercq-Perlat, MN; Oumer, A; Bergere, JL; Spinnler, HE; Corrieu, G
      Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: Growth and substrate consumption

      JOURNAL OF DAIRY SCIENCE
    2. Leclercq-Perlat, MN; Oumer, A; Bueno, F; Bergere, JL; Spinnler, HE; Corrieu, G
      Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: Protein degradation

      JOURNAL OF DAIRY SCIENCE
    3. Leclercq-Perlat, MN; Oumer, A; Bergere, JL; Spinnler, HE; Corrieu, G
      Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese

      JOURNAL OF DAIRY RESEARCH
    4. Irlinger, F; Bergere, JL
      Use of conventional biochemical tests and analyses of ribotype patterns for classification of micrococci isolated from dairy products

      JOURNAL OF DAIRY RESEARCH
    5. IRLINGER F; MORVAN A; ELSOLH N; BERGERE JL
      TAXONOMIC CHARACTERIZATION OF COAGULASE-NEGATIVE STAPHYLOCOCCI IN RIPENING FLORA FROM TRADITIONAL FRENCH CHEESES

      Systematic and applied microbiology
    6. AUBERGER B; LENOIR J; BERGERE JL
      PARTIAL CHARACTERIZATION OF EXOPEPTIDASES PRODUCED BY A STRAIN OF GEOTRICHUM-CANDIDUM

      Sciences des aliments
    7. LAMBERET G; AUBERGER B; BERGERE JL
      APTITUDE OF CHEESE BACTERIA FOR VOLATILE S-METHYL THIOESTER SYNTHESIS.2. COMPARISON OF CORYNEFORM BACTERIA, MICROCOCCACEAE AND SOME LACTIC-ACID BACTERIA STARTERS

      Applied microbiology and biotechnology
    8. LAMBERET G; AUBERGER B; BERGERE JL
      APTITUDE OF CHEESE BACTERIA FOR VOLATILE S-METHYL THIOESTER SYNTHESIS.1. EFFECT OF SUBSTRATES AND PH ON THEIR FORMATION BY BREVIBACTERIUM LINENS GC171

      Applied microbiology and biotechnology
    9. BLOESBRETON S; BERGERE JL
      VOLATILE SULFUR-COMPOUNDS PRODUCED BY MIC ROCOCCACEAE AND CORYNEFORM BACTERIA ISOLATED FROM CHEESES

      Le Lait
    10. OUMER A; LECLERCQPERLAT MN; BERGERE JL; CORRIEU G
      QUANTITATIVE METHOD FOR ENUMERATION OF BR EVIBACTERIUM LINENS CELLS IN BACTERIAL SURFACE-RIPENED CHEESE

      Le Lait
    11. AUBERGER B; LENOIR J; BERGERE JL
      CHARACTERIZATION OF CARBOXYPEPTIDASE ACTI VITY OF PENICILLIUM-CAMEMBERTI

      Sciences des aliments
    12. LECLERCQPERLAT MN; BERGERE JL; CORRIEU G
      QUANTITATIVE METHOD FOR ENUMERATION OF YE AST-CELLS IN SURFACE OF SOFT CHEESE

      Le Lait


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/05/20 alle ore 22:45:52