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Author/Creator Bonnarme, Pascal

1. Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses. (November 2019)

Authors:
Dugat-Bony, Eric; Bonnarme, Pascal; Fraud, Sébastien; Catellote, Jessie; Sarthou, Anne-Sophie; Loux, Valentin; Rué, Olivier; Bel, Nadège; Chuzeville, Sarah; Helinck, Sandra
Journal:
Food research international
Issue:
Volume 125(2019)
Page Start:
Record Type:
Journal Article
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5. Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion. (October 2017)

Authors:
Hernández-Galán, Leticia; Cattenoz, Thomas; Le Feunteun, Steven; Canette, Alexis; Briandet, Romain; Le-Guin, Sylvia; Guedon, Eric; Castellote, Jessie; Delettre, Jerome; Dugat Bony, Eric; Bonnarme, Pascal; Spinnler, Henry Eric; Martín del Campo, Sandra T.; Picque, Daniel
Journal:
Food research international
Issue:
Volume 100 Part 1(2017)
Page Start:
477
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗