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Publications by Cécile Bord

Milk Fat Composition Modifies the Texture and Appearance of Cantal-Type Cheeses but Not Their Flavor

Journal of Dairy Science

English

Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study

International Journal of Food Properties

English

Related publications

Fatty Acid Composition and Nutritional Value of Fat in Three PDO Ewe's Milk Portuguese Cheeses

Dairy Science and Technology

English

The Composition of Rat Milk Fat.

Acta Chemica Scandinavica

English

The Overall and Fat Composition of Milk of Various Species

English

Prediction of Texture Sensory From Instrumental Measurements in Processed Cheeses With Different Fat Contents

Journal of Food Studies

English

Glycosylceramide Modifies the Flavor and Metabolic Characteristics of Sake Yeast

Molecular Biology

Biological Sciences

English

Raw Milk Quality - Milk Flavor

Kansas Agricultural Experiment Station Research Reports

English

Influence of Raw Milk Microflora on the Characteristics of Swiss-Type Cheeses : II. Biochemical and Sensory Characteristics

English

The Effect of Feed Grains of the Fatty Acid Composition of Milk Fat

Agricultural and Food Science

English

Relationship Between the Content of Chlorinated Hydrocarbons and Fatty Acid Composition of Milk Fat

Journal of Veterinary Research (Poland)

English