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Index « AbsEn.i » - entrée « cheese »
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chee < cheese < cheesemaking  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 18.
Ident.Authors (with country if any)Title
000378 (2007) Raymond Morissette ; Johanne TurbideLa Chevrotière, Coopérative agro‐alimentaire
000383 (2011) Sarah Bowen [États-Unis]The Importance of Place: Re‐territorialising Embeddedness
000397 (2000) Kees De Roest [Italie] ; Alberto Menghi [Italie]Reconsidering ‘Traditional’ Food: The Case of Parmigiano Reggiano Cheese
000400 (2013) Georges Giraud [France] ; Corinne Amblard [France] ; Elise Thiel [France] ; Martine Zaouche-Laniau [France] ; Žaklina Stojanovi [Serbie] ; Jure Pohar [Slovénie] ; Ružica Butigan [Croatie] ; Miljan Cvetkovi ; Boban Mugosa [Monténégro] ; Vladimir Kendrovski [Macédoine (pays)] ; Cristina Mora [Italie] ; Dominique Barjolle [Suisse]A cross‐cultural segmentation of western Balkan consumers: focus on preferences toward traditional fresh cow cheese
000477 (2005) Agnès Cornu [France] ; Nathalie Kondjoyan [France] ; Bruno Martin [France] ; Isabelle Verdier-Metz [France] ; Philippe Pradel [France] ; Jean-Louis Berdagué [France] ; Jean-Baptiste Coulon [France]Terpene profiles in Cantal and Saint‐Nectaire‐type cheese made from raw or pasteurised milk
000600 (2006) Richard Blundel ; Angela TregearFrom Artisans to “Factories”: The Interpenetration of Craft and Industry in English Cheese-Making, 1650–1950
000643 (2011) Daniel Hassan ; Sylvette Monier-Dilhan ; Valérie OrozcoMeasuring Consumers' Attachment to Geographical Indications
000683 (1998) S. Buchin [France] ; V. Delague [France] ; G. Duboz [France] ; J. L. Berdague ; E. Beuvier [France] ; S. Pochet [France] ; R. Grappin [France]Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese
000698 (1998) Rémy Grappin [France] ; Eric Beuvier [France]Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese
000784 (2013) Enrico Novelli [Italie]The Dairy Products, Nutritional and Legal Value, an Opportunity for the Defense and Promotion of the Territory
000880 (2012) Harry G. West [Royaume-Uni] ; Nuno Domingos [Portugal, Royaume-Uni]Gourmandizing Poverty Food: The Serpa Cheese Slow Food Presidium
000D15 (2008) Amy B. Trubek [États-Unis] ; Sarah Bowen [États-Unis]Creating the taste of place in the United States: can we learn from the French?
000F20 (2008) Heather Paxson [États-Unis]POST‐PASTEURIAN CULTURES: The Microbiopolitics of Raw‐Milk Cheese in the United States
001066 (1993) L. Bertozzi [Italie] ; G. Panari [Italie]Cheeses with appellation d'origine contrôlée (AOC): Factors that affect quality
001067 (2000) J. C. Monnet [France] ; F. Berodier ; P. M. Badot [France]Characterization and Localization of a Cheese Georegion Using Edaphic Criteria (Jura Mountains, France)
001085 (1999) A. Thierry [France] ; M.-B. Maillard [France] ; J.-L. Le Quéré [France]Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening
001271 (2010) Sarah BowenEmbedding Local Places in Global Spaces: Geographical Indications as a Territorial Development Strategy
001677 (2008) M. Dalmasso [France] ; S. Prestoz [France] ; V. Rigobello [France] ; Y. Demarigny [France]Behavior of Lactococcus lactis subsp. lactis biovar. diacetylactis in a Four Lactococcus Strain Starter during Successive Milk Cultures

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