Showing 1 - 20 results of 66 for search 'Arnaud, Elodie', query time: 0.04s Refine Results
  1. 1
    Etude expérimentale et modélisation du procédé de fractionnement à sec appliqué à la matière grasse de volaille : incidence sur la qualité des fractions
    thesis biblioteca
    CIRAD FR


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  2. 2
    Applications alimentaires de la matière grasse de volaille et produits obtenus
    patent biblioteca
    CIRAD FR


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  3. 3
    Thermal characterization of chicken fat crystallization during dry-fractionation
    conference_item biblioteca
    CIRAD FR


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  4. 4
    Dry fractionation of chicken fat: Effect of dry fracionation temperature and time on fractions properties
    conference_item biblioteca
    CIRAD FR


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  5. 5
    Chicken fat dry fractionation: Effects of temperature and time on crystallization, filtration and fraction properties
    article biblioteca
    CIRAD FR


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  6. 6
    Vers une meilleure gestion de la qualité dans la filière volaille
    book_section biblioteca
    CIRAD FR


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  7. 7
    Agro-alimentaire et café - Transformation des produits animaux
    book_section biblioteca
    CIRAD FR


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  8. 8
    Combined chicken fat dry fractionation and texturization to improve poultry meat products processing
    conference_item biblioteca
    CIRAD FR


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  9. 9
    Influence of factors involved in chicken fat dry-fractionation
    conference_item biblioteca
    CIRAD FR


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  10. 10
    Study of chicken fat dry factionation
    conference_item biblioteca
    CIRAD FR


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  11. 11
    Contribution de l'ACD au suivi du fractionnement à sec de la matière grasse de poulet
    conference_item biblioteca
    CIRAD FR


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  12. 12
    Suitable colling program for chicken fat dry fractionation
    article biblioteca
    CIRAD FR


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  13. 13
    Drying model for small tumbled beef pieces (biltong) at ambient and mild air temperatures
    article biblioteca
    CIRAD FR


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  14. 14
    Physico-chemical characteristics and lipid oxidative stability of zebra (Equus Burchelli) droëwors made using different levels of sheep fat
    article biblioteca
    CIRAD FR


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  15. 15
    Fermented poultry sausages
    book_section biblioteca
    CIRAD FR


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  16. 16
    Modelling of heat transfers and prediction of crystallization during cooling of chicken fat
    conference_item biblioteca
    CIRAD FR


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  17. 17
    Agro-alimentaire - Transformation des produits carnés
    book_section biblioteca
    CIRAD FR


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  18. 18
    Thermal characterization of chicken fat dry fractionation process
    article biblioteca
    CIRAD FR


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  19. 19
    Characterisation of chicken fat dry fractionation at the pilot scale
    article biblioteca
    CIRAD FR


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  20. 20
    Combined effect of steam and lactic treatment for inactivating Salmonella enterica Serovar Enteritidis on chicken skin
    conference_item biblioteca
    CIRAD FR


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