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EDP Sciences
Homepage URLs
https://link.springer.com/journal/13594 |
Example Publications
Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese
Eman H.E. Ayad, Nadia Omran, Morsi El-Soda
2006
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Le Lait
doi:10.1051/lait:2006007
A comparative study of the gelation properties of whey protein concentrate and whey protein isolate
Peter Christian Lorenzen, Katrin Schrader
2006
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Le Lait
doi:10.1051/lait:2006008
Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist?
Juliane Floury, Noël Grosset, Elodie Lesne, Romain Jeantet
2006
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Le Lait
doi:10.1051/lait:2006002
Relationships between the conditions of cow's milk production and the contents of components of nutritional interest in raw milk farmhouse cheese
Anthony Lucas, Claire Agabriel, Bruno Martin, Anne Ferlay, Isabelle Verdier-Metz, Jean-Baptiste Coulon, Edmond Rock
2006
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Le Lait
doi:10.1051/lait:2005049
Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses
Romdhane Karoui, Abdul Mounem Mouazen, Eric Dufour, Robert Schoonheydt, Josse De Baerdemaeker
2006
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Le Lait
doi:10.1051/lait:2005047