维普期刊资源整合服务平台（V6.5）

维普中文期刊产品整合服务

17篇 您的检索式：作者名="BEUVIER"

选中清除导出查看参考文献查看引证文献引用追踪共1页首页上一页第1页下一页末页 /1 跳转

		题名	作者	年代	出处	被引量
	1	Use of PCR-based methods and PFGE for typing and monitoring homofemlentative lactobacilli during Comte cheese ripening显示文摘	Bouton Y Guyot P Beuvier E	2002	Int J Food Microbiol2002，76，12：	1
	2	Updated references for the structural,electronic,and vibrational properties of TiO2(B)bulk using first-principles density functional theory calculations显示文摘	Ben Yahia M Lemoigno F Beuvier T	2009	Journal of Chemical Physics2009，130，20：	1
	3	Accurate methods for quantifying the relative ratio of anatase and TiO2(B) nanoparticles显示文摘	Beuvier T Richard-Plouet M Brohan L	2009	Journal of Physical Chemistry C2009，113，13：	1
	4	Accurate methods for quantifying the relative ratio of anatase and TiO2(B) nanoparticles 显示文摘	Beuvier T Richard-Plouet M Brohan L	2009	Journal of Chemical Physics C2009，113，13：	1
	5	Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese显示文摘	GRAPPIN R BEUVIER E	1997	International Dairy Journal1997，12，：	1
	6	Accurate methods for quantifying the relative ratio of anatase and TiO2(B) nanoparticles显示文摘	Beuvier T Richard-Plouet M Brohan L	2009	Journal of Physical Chemistry C2009，113，13：	1
	7	Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France显示文摘	Marcellino N Beuvier E Grappin R	2001	Applied and Environmental Microbiology2001，67，47：	1
	8	Possible implications of milk pasteuriza- tion on the manufacture and sensory quality of ripened cheese显示文摘	GRAPPIN R BEUVIER E	1997	Int Dairy Journal1997，7，12：	1
	9	Posible implicatiom of milk pasteurization on the manufacture and sensory quality of ripened cheese显示文摘	GRAPPIN R BEUVIER E	1997	International Dairy Journal1997，，12：	1
	10	Origin and Diversity of Mesophilic Lactobacilli in Comte Cheese, as Revealed by PCR with Repetitive and Species-Specific Primers 显示文摘	BERTHIER F BEUVIER E DASEN A	2001	International Dairy Journal2001，11，47：	1
	11	Ripening and Quality of Swiss-Type Cheese made from Raw, Pasteurized or Microfdtered Milk显示文摘	BEUVIER E BERTHAUD K CEGARRA S	1997	International Dairy Journal1997，7，5：	1
	12	Accurate Methods for Quantifying the Relative Ratio of Anatase and TiO2(B)显示文摘	Beuvier T Richard-Plouet M Brohan L		0，，：	1
	13	Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France显示文摘	Marcellino N Beuvier E Grappin R	2001	Appl Enviro Microbiol2001，67，10：	1
	14	Ripening and quality of swiss- type cheese made from raw pasteurized or microfiltered milk显示文摘	Beuvier eric	1997	International Dairy Milk1997，7，：	1
	15	Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France显示文摘	Marcellino N Beuvier E Grappin R	2001	Applied and Environmental Microbiology2001，，67：	1
	16	Ripening and quality of Swiss-type cheese made from raw pasteurized or microfiltered milk显示文摘	BEUVIER ERIC	1997	International Dairy Milk1997，7，：	1
	17	Updated references for the structural,electronic,and vibrational properties of TiO2 (B) bulk using first-principles density functional theory calculations显示文摘	BEN YAHIA M LEMOIGNO F BEUVIER T		0，，20：	1

返回顶部每页显示：

共1页首页上一页第1页下一页末页 /1 跳转

goolge学术搜索-维普

网站首页 | 关于我们 | 联系我们 | 产品服务 | 客服中心 | 广告服务 | 版权声明 | 网站联盟 | 友情链接 | 售卡网点

版权所有© 渝B2-20050021-1　渝公网安备 50019002500403号　违法和不良信息举报中心

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费