Adsorption performance and mechanism of anionic MO dye by the adsorbent polymeric Amberlite®IRA-410 resin from environment wastewater: Equilibrium kinetic and thermodynamic studies... von Elabboudi, Maryem, Bensalah, Jaouad, Amri, Abdelhay El, Azzouzi, Nabila EL, Srhir, Bousalham, lebkiri, Ahmed, Zarrouk, Abdelkader, Rifi, El Housseine

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Accelerated maturation of Cheddar cheese: microbiology of cheeses supplemented with Lactobacillus casei subsp. casei L2A von Trepanier, G. (Universite Laval, Ste-Foy, Quebec (Canada)), El Abboudi, M, Lee, B.H, Simard, R.E

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Accelerated maturation of cheddar cheese: influence of added lactobacilli and commercial protease on composition and texture von Trepanier, G. (Universite Laval, Ste-Foy, Quebec, Canada), El Abboudi, M, Lee, B.H, Simard, R.E

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Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening von EL ABBOUDI, M., PANDIAN, S., TREPANIER, G., SIMARD, R.E., LEE, B. H.

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Purification of X-prolyl dipeptidyl aminopeptidase from Lactobacillus casei subspecies von El Abboudi, M., El Soda, M., Pandian, S., Simard, R.E., Olson, N.F.

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32. Utilisation de cellules atténuées et d'extraits cellulaires de lactobacilles pour accélérer la maturation du fromage cheddar von Elabboudi, M., Trépanier, G., Pandian, S., Simard, R.E.

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[92123] チェダーチーズの熟成促進 : Lactobacillus casei subsp.casei L2Aを添加したチーズの微生物学的研究 von Trepanier, G, ElAbboudi, M, Lee, B.H, Simard, R.E, 田代靖人

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