|
|
Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds
M.N. Leclercq-Perlat
,
Eric Latrille
,
Georges Corrieu
,
Henry-Eric Spinnler
Journal of Dairy Research, 2004, 71 (3), pp.355-366
Journal articles
hal-02676192v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
The color of Brevibacterium linens depends on the yeast used for cheese deacidification
M.N. Leclercq-Perlat
,
Georges Corrieu
,
Henry-Eric Spinnler
Journal of Dairy Science, 2004, 87 (5), pp.1536-1544
Journal articles
hal-02679318v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Technologie du nettoyage et de la désinfection
J.P. Tissier
,
M.N. Leclercq-Perlat
Nettoyage, désinfection et hygiène dans les bio-industries, Editions TEC et DOC, 2000, Sciences et Techniques Agroalimentaires, 2-7430-0121-6
Book sections
hal-02842092v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Mise au point d'une méthode de mesure de la concentration totale des levures en surface des fromages
M.N. Leclercq-Perlat
,
J.L. Bergere
,
Georges Corrieu
Colloque société française de microbiologie, Mar 1994, Dijon, France
Conference papers
hal-02777334v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption
M.N. Leclercq-Perlat
,
A. Oumer
,
J.L. Bergere
,
Henry-Eric Spinnler
,
Georges Corrieu
Journal of Dairy Science, 2000, 83, pp.1665-1673
Journal articles
hal-02691480v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft Smear cheese from reconstituted milk: protein degradation
M.N. Leclercq-Perlat
,
A. Oumer
,
F. Buono
,
J.L. Bergere
,
Henry-Eric Spinnler
,
et al.
Journal of Dairy Science, 2000, 83 (8), pp.1675-1683
Journal articles
hal-02690140v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Nettoyage
M.N. Leclercq-Perlat
Nettoyage, désinfection et hygiène dans les bio-industries, Editions TEC et DOC, 1999
Book sections
hal-02839546v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus
M.N. Leclercq-Perlat
,
Georges Corrieu
,
Henry-Eric Spinnler
Journal of Dairy Science, 2004, 87 (5), pp.1545-1550
Journal articles
hal-02675411v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Cleanability of stainless steel in relation to chemical modifications due to industrial cleaning procedures used in the dairy industry
M.N. Leclercq-Perlat
,
J.P. Tissier
,
Thierry Bénézech
Journal of Food Engineering, 1994, 23 (4), pp.449-465
Journal articles
hal-02705416v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions
M.N. Leclercq-Perlat
,
F. Buono
,
D. Lambert
,
Eric Latrille
,
Henry-Eric Spinnler
,
et al.
Journal of Dairy Research, 2004, 71 (3), pp.346-354
Journal articles
hal-02681158v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses at different conditions of temperature and relative humidity
M.N. Leclercq-Perlat
,
D. Picque
,
S.T. Martin Del Campo Barba
,
C. Monnet
Journal of Dairy Science, 2013, 96, pp.4031--4040
Journal articles
hal-01564484v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences
Catherine Bonaïti
,
M.N. Leclercq-Perlat
,
Eric Latrille
,
Georges Corrieu
Journal of Dairy Science, 2004, 87 (11), pp.3976-3988
Journal articles
hal-02679087v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Cleanability in relation to surface chemical composition and surface finishing of some materials commonly used in food industries
M.N. Leclercq-Perlat
,
M. Lalande
Journal of Food Engineering, 1994, 23 (4), pp.501-517
Journal articles
hal-02711521v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|
|
|
Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese
M.N. Leclercq-Perlat
,
A. Oumer
,
J.L. Bergere
,
Henry-Eric Spinnler
,
Georges Corrieu
Journal of Dairy Research, 1999, 66, pp.271-281
Journal articles
hal-02699092v1
|
Share
Gmail
Facebook
Twitter
LinkedIn
More
|