zare – -Translation – Keybot Dictionary

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Keybot 4 Results  www.listeriosis-listeriose.investigation-enquete.gc.ca
  Microbial, physical and...  
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Zare, F., Boye, J.I., Orsat, V., Champagne, C.P., and Simpson, B.K. (2011). "Microbial, physical and sensory properties of yogurt supplemented with lentil flour.", Food Research International, 44(8), pp. 2482-2488.
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Zare, F., Boye, J.I., Orsat, V., Champagne, C.P., et Simpson, B.K. (2011). « Microbial, physical and sensory properties of yogurt supplemented with lentil flour. », Food Research International, 44(8), p. 2482-2488. doi : 10.1016/j.foodres.2011.01.002 Accès au texte intégral (en anglais seulement)
  Effect of the addition ...  
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Zare, F., Champagne, C.P., Simpson, B.K., Orsat, V., and Boye, J.I. (2012). "Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures.", Food Science and Technology - LWT, 45(2), pp. 155-160.
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Zare, F., Champagne, C.P., Simpson, B.K., Orsat, V., et Boye, J.I. (2012). « Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures. », Food Science and Technology - LWT, 45(2), p. 155-160. doi : 10.1016/j.lwt.2011.08.012 Accès au texte intégral (en anglais seulement)
  Microbial and physical ...  
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Zare, F., Orsat, V., Champagne, C.P., Simpson, B.K., and Boye, J.I. (2012). "Microbial and physical properties of probiotic fermented milk supplemented with lentil flour.", Journal of Food Research, 1(1), pp. 94-109.
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Zare, F., Orsat, V., Champagne, C.P., Simpson, B.K., et Boye, J.I. (2012). « Microbial and physical properties of probiotic fermented milk supplemented with lentil flour. », Journal of Food Research, 1(1), p. 94-109. doi : 10.5539/jfr.v1n1p94 Accès au texte intégral (en anglais seulement)
  Probiotic Milk Suppleme...  
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Zare, F., Boye, J.I., Champagne, C.P., Orsat, V., and Simpson, B.K. (2013). "Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties.", Food and Bioprocess Technology, 6(5), pp. 1321-1331.
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Zare, F., Boye, J.I., Champagne, C.P., Orsat, V., et Simpson, B.K. (2013). « Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties. », Food and Bioprocess Technology, 6(5), p. 1321-1331. doi : 10.1007/s11947-012-0828-3 Accès au texte intégral (en anglais seulement)