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yuanchuan
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<author>RIBADEAU-DUMAS, B.</author> <year>(1984).</year> <title>Matrise de laffinage des fromages de type Camembert.</title> <container-title>Le Lait,</container-title> <volume>64</volume> <issue>(643–644),</issue> <page>448–468.</page>
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<author>RICHARD, J., & GRATADOUX, J. J.</author> <year>(1984).</year> <title>Evolution de la flore microbienne à la surface des Camemberts fabriqués avec du lait cru.</title> <container-title>Le Lait,</container-title> <volume>64</volume> <issue>(645–646),</issue> <page>496–520.</page>
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<author>ROIGNANT, M., DAUFIN, G., & MICHEL, F.</author> <year>(1983).</year> <title>Dispositif expérimental pour étudier lencrassement des échangeurs de chaleur alimentaires.</title> <container-title>Le Lait,</container-title> <volume>63</volume> <issue>(631–632),</issue> <page>363–390.</page>
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<author>ROIGNANT, M., DAUFIN, G., MICHEL, F., KERHERVE, L., & BRULE, G.</author> <year>(1986).</year> <title>Traitements thermiques de rétentat (X2) dultrafiltration de lait dans un échangeur à plaques : aspects thermiques, hydrodynamiques et encrassement par comparaison au lait et au lactosérum.</title> <container-title>Le Lait,</container-title> <volume>66</volume> <issue>(3),</issue> <page>207–232.</page>
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<author>SCHAEGIS, P.</author> <year>(1984).</year> <title>Application en agro-alimentaire des membranes écrans.</title> <container-title>Le Lait,</container-title> <volume>64</volume> <issue>(638–639),</issue> <page>85–101.</page>
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<author>SELSELET-ATTOU, G., CHILLIARD, Y., BAS, P., & MORAND-FEHR, P.</author> <year>(1984).</year> <title>Comparaison de deux méthodes de dosage des acides gras libres totaux du lait de chèvre.</title> <container-title>Le Lait,</container-title> <volume>64</volume> <issue>(635–637),</issue> <page>72–84.</page>
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<author>SODA, M. E., EZZAT, N., DEEB, S. E., MASHALY, R. I., & MOUSTAPHA, F.</author> <year>(1986).</year> <title>Acceleration of Domiatti cheese ripening using extracts from several lactobacilli.</title> <container-title>Le Lait,</container-title> <volume>66</volume> <issue>(2),</issue> <page>177–184.</page>
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<author>SPAHIS, K., & KUZDZAL-SAVOIE, S.</author> <year>(1984).</year> <title>Détermination de lacide butyrique et de lacide caproïque par une méthode simplifiée.</title> <container-title>Le Lait,</container-title> <volume>64</volume> <issue>(645–646),</issue> <page>579–584.</page>
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<author>SPETTOLI, P., & ZAMORANI, A.</author> <year>(1985).</year> <title>Activity of proteolytic enzymes during Provolone and Montasio cheese ripening.</title> <container-title>Le Lait,</container-title> <volume>65</volume> <issue>(647–648),</issue> <page>85–92.</page>
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<author>TANTAOUI-ELARAKI, A., BERRADA, M., MARRAKCHI, A. E., & BERRAMOU, A.</author> <year>(1983).</year> <title>Etude sur le Lben marocain.</title> <container-title>Le Lait,</container-title> <volume>63</volume> <issue>(627–628),</issue> <page>230–245.</page>
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<author>TANTAOUI-ELARAKI, A., & KHABBAZI, N.</author> <year>(1984).</year> <title>Contamination éventuelle des fromages par les mycotoxines : une revue.</title> <container-title>Le Lait,</container-title> <volume>64</volume> <issue>(635–637),</issue> <page>46–71.</page>
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<author>TAYEB, J., LEFEVRE, J. E., BOUILLANNE, C., DESMAZEAUD, M. J., & LANDON, M.</author> <year>(1985).</year> <title>Mise au point dun fermenteur de laboratoire grace à un micro-ordinateur de faible cout.</title> <container-title>Le Lait,</container-title> <volume>65</volume> <issue>(647–648),</issue> <page>65–83.</page>
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<author>THAPON, J. L., & BRULE, G.</author> <year>(1986).</year> <title>Effets du pH et de la forme ionique sur laffinité lysozyme-caséines.</title> <container-title>Le Lait,</container-title> <volume>66</volume> <issue>(1),</issue> <page>19–30.</page>
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<author>VASSAL, L., & GRIPON, J. C.</author> <year>(1984).</year> <title>Lamertume des fromages à pate molle de type Camembert: role de la présure et de Penicillium caseicolum, moyens de la controler.</title> <container-title>Le Lait,</container-title> <volume>64</volume> <issue>(643–644),</issue> <page>397–417.</page>
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<author>VASSAL, L., MONNET, V., BARS, D. L., ROUX, C., & GRIPON, J. C.</author> <year>(1986).</year> <title>Relation entre le pH, la composition chimique et la texture des fromages de type Camembert.</title> <container-title>Le Lait,</container-title> <volume>66</volume> <issue>(4),</issue> <page>341–351.</page>
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<author>VETIER, C., BENNASAR, M., FUENTE, B. T. D. L., & NABIAS, G.</author> <year>(1986).</year> <title>Etude des interactions entre constituants du lait et membranes minérales de microfiltration.</title> <container-title>Le Lait,</container-title> <volume>66</volume> <issue>(3),</issue> <page>269–287.</page>
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<author>VEYRE, R.</author> <year>(1984).</year> <title>Utilisation des membranes minérales Carbosep en industrie agro-alimentaire.</title> <container-title>Le Lait,</container-title> <volume>64</volume> <issue>(638–639),</issue> <page>261–275.</page>
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<author>ZELAZOWSKA, H., JEDRYCHOWSKI, L., & REPS, A.</author> <year>(1985).</year> <title>Etude de lactivité protéolytique dune préparation microbienne destinée à accélérer laffinage des fromages.</title> <container-title>Le Lait,</container-title> <volume>65</volume> <issue>(647–648),</issue> <page>35–44.</page>
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<author>Adda, J., Dekimpe, J., Vassal, L., & Spinnler, H. E.</author> <year>(1989).</year> <title>Production de styrène par Penicillium camemberti Thom.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(2),</issue> <page>115–120.</page>
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<author>ALKHALAF, W., VASSAL, L., DESMAZEAUD, M. J., … GOUAR, R. L.</author> <year>(1987).</year> <title>Utilisation de Rulactine en tant quagent daffinage dans des fromages à pate pressée.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(2),</issue> <page>173–185.</page>
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<author>ANIFANTAKIS, E. M., & KAMINARIDES, S. E.</author> <year>(1987).</year> <title>Effect of various starters on the quality of Kefalotyri cheese.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(4),</issue> <page>527–535.</page>
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<author>ATTIA, H., BENNASAR, M., & FUENTE, B. T. D. L.</author> <year>(1988).</year> <title>Ultrafiltration sur membrane minérale de laits acidifiés à divers pH par voie biologique ou chimique et de coagulum lactique.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(1),</issue> <page>13–32.</page>
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<author>BAUMY, J. J., & BRULE, G.</author> <year>(1988).</year> <title>Binding of bivalent cations to $\upalpha$-lactalbumin and $\upbeta$-lactoglobulin: effect of {pH} and ionic strength.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(1),</issue> <page>33–48.</page>
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<author>Baumy, J. J., & Fauquant, J.</author> <year>(1989).</year> <title>Mise en {\’{e}}vidence d{\textquotesingle}$\upalpha$-lactalbumine glycosyl{\’{e}}e dans une pr{\’{e}}paration industrielle d{\textquotesingle}$\upalpha$-lactalbumine bovine.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(4),</issue> <page>315–322.</page>
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<author>BERDAGUE, J. L., GRAPPIN, R., & DUBOZ, G.</author> <year>(1987).</year> <title>Affinage et qualité du Gruyère de Comté. II. Influence de laffinage sur lévolution des caractéristiques physico-chimiques des fromages.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(2),</issue> <page>237–247.</page>
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<author>BERDAGUE, J. L., GRAPPIN, R., & DUBOZ, G.</author> <year>(1988).</year> <title>Affinage et qualité du gruyère de Comté. VI. Caractéristiques sensorielles des fromages.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(2),</issue> <page>189–203.</page>
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<author>Berdagué, J. L., Grappin, R., & Duboz, G.</author> <year>(1989).</year> <title>Affinage et qualité du gruyère de Comté VII. Caractéristiques de présentation : ouverture et défaut de lainure des fromages.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(3),</issue> <page>173–181.</page>
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<author>Blond, G., & Montupet, I.</author> <year>(1989).</year> <title>Capacité de rétention deau des protéines laitières.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(2),</issue> <page>151–154.</page>
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<author>Boquien, C. Y., Desmazeaud, M. J., & Corrieu, G.</author> <year>(1989).</year> <title>Caract{\’{e}}risation d{\textquotesingle}une aminopeptidase chez Streptococcus cremoris {AM}2 et d{\textquotesingle}une $\upalpha$-galactosidase chez Leuconostoc lactis {CNRZ} 1091.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(1),</issue> <page>71–81.</page>
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<author>BOSSET, J. O., GAUCH, R., & BUCHER, R.</author> <year>(1987).</year> <title>Application dune électrode sensible à la pression partielle de loxygène au dosage in situ de ce composant dans quelques produits laitiers fermentés.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(4),</issue> <page>487–506.</page>
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<author>Boyaval, P.</author> <year>(1989).</year> <title>Lactic acid bacteria and metal ions.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(2),</issue> <page>87–113.</page>
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<author>BOYAVAL, P., TERRE, S., & CORRE, C.</author> <year>(1988).</year> <title>Production dacide lactique à partir de perméat de lactosérum par fermentation continue en réacteur à membrane.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(1),</issue> <page>65–84.</page>
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<author>CERF, O.</author> <year>(1987).</year> <title>Revue bibliographique : caractérisation de la thermorésistance des spores bactériennes pour loptimisation des traitements UHT.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(1),</issue> <page>97–109.</page>
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<author>CERNING, J., GRIPON, J. C., LAMBERET, G., & LENOIR, J.</author> <year>(1987).</year> <title>Les activités biochimiques des Penicillium utilisés en fromagerie.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(1),</issue> <page>3–39.</page>
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<author>CHAMBA, J. F.</author> <year>(1988).</year> <title>Salage de lEmmental. I. Influence des conditions de saumurage sur labsorption du sel et sa cinétique.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(2),</issue> <page>121–142.</page>
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<author>Chamba, J. F., & Prost, F.</author> <year>(1989).</year> <title>Mesure de lactivité acidifiante des bactéries lactiques thermophiles utilisées pour la fabrication des fromages à pate cuite.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(5),</issue> <page>417–431.</page>
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<author>CHAZAL, M.-P., & CHILLIARD, Y.</author> <year>(1987).</year> <title>Effets respectifs du stade de lactation, du stade de gestation et du niveau de production sur la lipolyse spontanée du lait de vache.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(3),</issue> <page>379–391.</page>
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<author>COLLIN, J. C., BERDAGUÉ, J. L., DOGNIN-BERGERET, M., GRAPPIN, R., MUTTONI, M.-P., & ROLET-REPECAUD, O.</author> <year>(1987).</year> <title>Affinage et qualité du Gruyère de Comté. IV. Etude de la protéolyse.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(3),</issue> <page>299–317.</page>
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<author>COLLIN, J. C., COMPAGNONE, P., RYBA, I., & BAER, A.</author> <year>(1988).</year> <title>Determination of plasmin (alkaline milk proteinase) and chymosin in milk products by the ELISA assay.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(2),</issue> <page>235–239.</page>
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<author>COPPOLA, S., PARENTE, E., DUMONTET, S., & PECCERELLA, A. L.</author> <year>(1988).</year> <title>The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(3),</issue> <page>295–309.</page>
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<author>Courroye, M., Berdagué, J. L., & Leray, O.</author> <year>(1989).</year> <title>Application de la technique FIA (Flow Injection Analysis) au dosage des fractions azotées du fromage.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(3),</issue> <page>233–241.</page>
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<author>Dasen, A., Piton, C., Beuvier, E., & Grappin, R.</author> <year>(1989).</year> <title>Numération des cellules somatiques du lait cru par la technique DEFT associée à un comptage visuel ou par analyse dimage.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(6),</issue> <page>461–477.</page>
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<author>DASEN, A., PITON, C., GRAPPIN, R., & GUERRY, P.</author> <year>(1987).</year> <title>Evaluation de la technique DEFT associée à un comptage visuel ou à un comptage par analyseur dimages pour la numération de la flore totale du lait cru.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(1),</issue> <page>77–95.</page>
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<author>DAUFIN, G., LABBÉ, J. P., QUEMERAIS, A., … PRIOL, M.</author> <year>(1987).</year> <title>Fouling of a heat exchange surface by whey, milk and model fluids. An analytical study.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(3),</issue> <page>339–364.</page>
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<author>DEVOYOD, J. J., & POULLAIN, F.</author> <year>(1988).</year> <title>Les Leuconostocs. Propriétés : leur role en technologie laitière.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(3),</issue> <page>249–279.</page>
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<author>Doreau, M., & Boulot, S.</author> <year>(1989).</year> <title>Methods of measurement of milk yield and composition in nursing mares: a review.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(3),</issue> <page>159–171.</page>
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<author>DOUSSET, X., DEMAIMAY, M., RAVAUD, C., LEVESQUE, A., PINET, X., & KERGO, Y.</author> <year>(1988).</year> <title>Influence de la température de réfrigération du lait sur la protéolyse et lamertume du lait UHT au cours de son stockage.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(2),</issue> <page>143–156.</page>
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<author>DUPEYRAT, M., LABBÉ, J.-P., MICHEL, F., BILLOUDET, F., & DAUFIN, G.</author> <year>(1987).</year> <title>Mouillabilité et interactions solide-liquide dans lencrassement de divers matériaux par du lactosérum et du lait.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(4),</issue> <page>465–486.</page>
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<author>DUPONT, J., POLONELLI, L., & MORACE, G.</author> <year>(1988).</year> <title>Application de limmunologie (anticorps monoclonaux) à la caractérisation dune souche de Penicillium camemberti Thom.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(4),</issue> <page>435–442.</page>
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<author>DUQUET, J. P., TROUVAT, A., MOUNIQUA, A., ODET, G., & CERF, O.</author> <year>(1987).</year> <title>Les spores thermorésistantes du lait utilisé pour la fabrication de laits de longue conservation.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(3),</issue> <page>393–401.</page>
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<author>EL-SALAM, M. H. A., EL-SHIBINY, S., MAHFOUZ, M. B., & EL-DEIN, H. F.</author> <year>(1987).</year> <title>Effect of pH and sodium chloride on the viscosity of skim milk retentates.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(1),</issue> <page>111–119.</page>
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<author>EZZAT, N., SODA, M. E., DESMAZEAUD, M. J., & ISMAIL, A.</author> <year>(1986).</year> <title>Peptide hydrolases from the Thermobacterium group of Lactobacilli. III. Characterization of the intracellular exopeptidases.</title> <container-title>Le Lait,</container-title> <volume>66</volume> <issue>(4),</issue> <page>445–451.</page>
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<author>FAMELART, M.-H., & MAUBOIS, J. L.</author> <year>(1988).</year> <title>Comparaison de lévolution de lindice de réfraction et de la viscosité au cours de la gélification lactique du lait.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(1),</issue> <page>1–11.</page>
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<author>Famelart, M. H., Hardy, C., & Brulé, G.</author> <year>(1989).</year> <title>Etude des facteurs d{\textquotesingle}extraction de la cas{\’{e}}ine $\upbeta$.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(1),</issue> <page>47–57.</page>
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<author>FARIAS, M. E., FARIAS, M. E., de SAAD, A. M. S., de RUIZ HOLGADO, A. A. P., & OLIVER, G.</author> <year>(1988).</year> <title>Characterization of a L-serine dehydratase activity from Streptococcus faecalis.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(2),</issue> <page>177–187.</page>
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<author>GIRAFFA, G., & BERGÈRE, J.-L.</author> <year>(1987).</year> <title>Nature du caract{\`{e}}re {\’{e}}paississant de certaines souches de Streptococcus thermophilus $\mathsemicolon$ {\’{e}}tude pr{\’{e}}liminaire.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(3),</issue> <page>285–297.</page>
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<author>GIRARD, F., LAUTIER, M., & NOVEL, G.</author> <year>(1987).</year> <title>DNA-DNA homology between plasmids from Streptococcus thermophilus.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(4),</issue> <page>537–544.</page>
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