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- 卷第102卷
- 期第5期
- 印刷ISSN1438-7697
- 电子ISSN1438-9312
- 文件大小20.93KB
- 发表时间2000
- DOI10.1002/(sici)1438-9312(200005)102:5<366::aid-ejlt366>3.0.co;2-w
- 页码366-366
Lipides polaires marinsFanni, Jacques; Linder, Michel; Parmentier, Michel · Oléagineux, Corps gras, Lipides · 2004
Functional Properties of Veal Bone HydrolysatesMICHEL LINDER; JACQUES FANNI; MICHEL PARMENTIER · 1996
Butter texture: The prevalent triglyceridesSalwa Bornaz; Jacques Fanni; Michel Parmentier · 1993
Protein Recovery from Veal Bones by Enzymatic HydrolysisMICHEL LINDER; JACQUES FANNI; MICHEL PARMENTIER; MICHELLE SERGENT; ROGER PHAN-TAN-LUU · 1995
Proteolytic Extraction of Salmon Oil and PUFA Concentration by LipasesMichel Linder; Jacques Fanni; Michel Parmentier · 2005
Extraction, fractionnement et concentration des huiles marinesLinder, Michel; Fanni, Jacques; Parmentier, Michel · Oléagineux, Corps gras, Lipides · 2004
Limit of the solid fat content modification of butterSalwa Bornaz; Jacques Fanni; Michel Parmentier · 1994
Functionality of nutrients and thermal treatments of foodHardy, Joël; Parmentier, Michel; Fanni, Jacques · Proceedings of the Nutrition Society · 1999