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Biblio

Found 2 results
Author [ Title(Desc)] Type Year
Filters: Author is Chevalier, François  [Clear All Filters]
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 
E
D. D. Voigt, Chevalier, F., Donaghy, J. A., Patterson, M. F., Qian, M. C., and Kelly, A. L., “Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening”, Innovative Food Science & Emerging Technologies, vol. 13, pp. 23–30, 2012.
D. D. Voigt, Chevalier, F., Qian, M. C., and Kelly, A. L., “Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese”, Innovative food science & emerging technologies, vol. 11, pp. 68–77, 2010.

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College of Agricultural Sciences
Oregon State University
Corvallis, Oregon 97331

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