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31 to 40 of 105 Results
Jan 29, 2020 - atweb Dataverse
Estelle Chaix; Carole Guillaume; Nathalie Gontard; Valérie Guillard, 2020, "Diffusivity and solubility of CO2 in dense solid food products - Diffusivity of CO2 identified in this work and taken from the literature", https://doi.org/10.15454/KTU27R, Portail Data INRAE, V1
value unavailable
Jan 28, 2020 - Multi Criteria Assessment Methods
Sabbadin, Régis, 2020, "Multiple Correspondance Analysis of annotated data about Multi Criteria Assessment Methods used in the agri-food research", https://doi.org/10.15454/5ZTATS, Portail Data INRAE, V1
The annotation of scientific papers has been done in three steps described in detail in a related data paper (Gésan-Guiziou et al. 2019a). Firstly, the set of papers published by INRAE researchers from 2007 to 2017 have been extracted from the Web of Science (WOS) using a set of...
Jan 24, 2020 - atweb Dataverse
Acerbi F.; Guillard V.; Guillaume C.; Gontard N., 2020, "An appraisal of the role of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese - CO2 diffusivity in semi-hard cheese in relation to temperature", https://doi.org/10.15454/FUFNVB, Portail Data INRAE, V3
value unavailable
Jan 24, 2020 - atweb Dataverse
Acerbi F.; Guillard V.; Guillaume C.; Gontard N., 2020, "An appraisal of the role of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese - CO2 diffusivity in semi-hard cheese in relation to salt content", https://doi.org/10.15454/IOGZNJ, Portail Data INRAE, V3
value unavailable
Jan 24, 2020 - atweb Dataverse
Acerbi F.; Guillard V.; Guillaume C.; Gontard N., 2020, "An appraisal of the role of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese - CO2 diffusivity in semi-hard cheese in relation to moisture content", https://doi.org/10.15454/TQ0XNG, Portail Data INRAE, V3
value unavailable
Jan 24, 2020 - atweb Dataverse
Acerbi F.; Guillard V.; Guillaume C.; Gontard N., 2020, "An appraisal of the role of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese - CO2 diffusivity in semi-hard cheese in relation to age (Spring 2015)", https://doi.org/10.15454/2Y5XTL, Portail Data INRAE, V3
value unavailable
Jan 24, 2020 - atweb Dataverse
Acerbi F.; Guillard V.; Guillaume C.; Gontard N., 2020, "An appraisal of the role of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese - CO2 diffusivity in semi-hard cheese in relation to age", https://doi.org/10.15454/G1CI6D, Portail Data INRAE, V3
value unavailable
Jan 24, 2020 - atweb Dataverse
Estelle Chaix; Carole Guillaume; Nathalie Gontard; Valérie Guillard, 2020, "Diffusivity and solubility of CO2 in dense solid food products - Solubility coefficient of CO2 for the three products tested at 22°C", https://doi.org/10.15454/4ZAXBY, Portail Data INRAE, V3
value unavailable
Jan 24, 2020 - atweb Dataverse
Acerbi F.; Guillard V.; Guillaume C.; Gontard N., 2020, "Assessment of CO2 solubility coefficient in semi-hard cheese related to ripening conditions - CO2 solubility in semi-hard cheese in relation to temperature", https://doi.org/10.15454/K4IWWB, Portail Data INRAE, V3
value unavailable
Jan 24, 2020 - atweb Dataverse
Acerbi F.; Guillard V.; Guillaume C.; Gontard N., 2020, "Assessment of CO2 solubility coefficient in semi-hard cheese related to ripening conditions - CO2 solubility in semi-hard cheese in relation to salt content", https://doi.org/10.15454/ZSVF1A, Portail Data INRAE, V3
value unavailable
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