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18 results on '"Bosset, Jacques-Olivier"'

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1. Element signature analysis: its validation as a tool for geographic authentication of the origin of dried beef and poultry meat

2. Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meat

4. Quantitative determination of physical and chemical measurands in honey by near-infrared spectrometry

5. Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry

6. Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

7. Data transferability between two MS-based electronic noses using processed cheeses and evaporated milk as reference materials

8. Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes

9. Geographic origin of European Emmental cheese: Characterisation and descriptive statistics

10. Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratios

11. Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

12. Data transferability between two MS-based electronic noses using processed cheeses and evaporated milk as reference materials

13. Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes

14. Element signature analysis: its validation as a tool for geographic authentication of the origin of dried beef and poultry meat

16. Quantitative determination of physical and chemical measurands in honey by near-infrared spectrometry

17. Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meat

18. Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry

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