15 results on '"Bosset, Jacques-Olivier"'
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2. Analytical methods for the determination of the geographic origin of Emmental cheese : summary of a screening study
3. Authenticity of Emmentaler cheese Switzerland™
4. Caractérisation microbiologique, chimique et sensorielle de laits, de caillés et de fromages de chèvre tessinois de types formaggini (büscion, robiola) et formaggella
5. Determination of lactoperoxidase in heat treated milk : comparison of a new rapid quantitative reflectometric test with a qualitative reference test
6. Mono-, di- and trimethyl benzene in frozen cheese samples : natural metabolites or environmental pollutants?
7. Feasibility study: Detection of 'rind taste' off-flavour in Swiss Emmental cheese using an 'electronic nose' and a GC-MS
8. Ringversuch 'Qualitativer Nachweis der Lactoperoxidase in Milch'
9. Etude des composés volatils du Vacherin fribourgeois et du Vacherin Mont-d'Or = Study of the volatile compoinds of the Vacherin Fribourgeois and (Swiss) Vacherin Mont-d'Or cheese varieties
10. Vorkommen und Verhalten von Dimethylsulfid und Dimethyldisulfid in erhitzter Milch und Vergleich verschiedener GC-Detektoren = Occurrence and behaviour of dimethylsulfide and dimethyldisulfide in milk by heat treatment and comparison of various GC-detectors
11. Die Bestimmung der freien Fettsäuren in Milch und Rahm. Teil VI, Vergleich der visuellen und potentiometrischen Titrationsmethode in verschiedenen Laboratorien = The determination of free fatty acids in milk and cream. Part VI, Evaluation of a further collaborative study using the visual and the potentiometric titration methods
12. Die Bestimmung der freien Fettsäuren in Milch und Rahm. Teil IV, Standardisierung der Extraktion von freien Fettsäuren und Untersuchung der Probenstabilität = The determination of free fatty acids in milk and cream. Part IV, Standardisation of the FFA-extraction and study of the sample stability
13. Comparison of various sample treatments for the analysis of volatile compounds by GC-MS: Application to the Swiss Emmental cheese
14. Die Bestimmung der freien Fettsäuren in Milch und Rahm. Teil V, Chemische und thermische Stabilisierung der Proben = The determination of free fatty acids in milk and cream. Part V, Chemical and thermal stabilisation of the samples
15. HPLC-Bestimmungsmethoden in der Qualitätskontrolle von Milch und Milchprodukten = HPLC-methods for quality assurance of milk and dairy products
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