Vassal, L.
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
4 papers on CoChat
Most cited papers
- Verified
The chemistry of flavour and texture generation in cheese
Adda, J., Gripon, J. C., & Vassal, L. (1982) · Food Chemistry
Proteins in Food SystemsFood Nutrient Composition and Product Development
Cited by 213
- Verified
Amertume et fractions azotées de fromages à pâte molle de type camembert : rôle de l'association de Penicillium camemberti avec Geotrichum candidum
Molimard, P., Lesschaeve, I., Bouvier, I., Vassal, L., Schlich, P., Issanchou, S., & Spinnler, H. E. (1994) · Le Lait
Food Nutrient Composition and Product DevelopmentPolyamine Metabolism and Applications
Cited by 49
- Verified
Production de styrène par Penicillium camemberti Thom
Adda, J., Dekimpe, J., Vassal, L., & Spinnler, H. E. (1989) · Le Lait
Biochemical and biochemical processesMycotoxins in Agriculture and Food
Cited by 33
- Verified
L'utilisation d'extrait de Cynara cardunculus L. comme agent coagulant en fabrication de fromages à pâte molle et à pâte cuite
BARBOSA, M., VALLES, E., VASSAL, L., MOCQUOT, G., NICOLAS, M., PITEL, G., & VACHOT, J. C. (1976) · Le Lait
Cynara cardunculus studiesProteins in Food Systems
Cited by 18
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