Author/Creator: Aliani, M. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Aliani, M.

1. Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation. (May 2016)

Authors:: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N.
Journal:: Journal of food engineering
Issue:: Volume 177(2016:May)
Page Start:: 72
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation. (May 2016)

Authors:: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N.
Journal:: Journal of food engineering
Issue:: Volume 177(2016:May)
Page Start:: 72
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Novel methodology for the in situ assessment of CO2 production rate and its application to anaerobic ripened cheese. (December 2015)

Authors:: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N.
Journal:: Food research international
Issue:: Volume 78(2015:Dec.)
Page Start:: 295
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Novel methodology for the in situ assessment of CO2 production rate and its application to anaerobic ripened cheese. (December 2015)

Authors:: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N.
Journal:: Food research international
Issue:: Volume 78(2015:Dec.)
Page Start:: 295
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗