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authFullName_s : M.N. Leclercq-Perlat

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

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

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

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

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

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

Nettoyage

M.N. Leclercq-Perlat
Nettoyage, désinfection et hygiène dans les bio-industries, Editions TEC et DOC, 1999
Book sections hal-02839546v1

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

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

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

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

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

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

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