Browse by Mot Clé Matière

Enzymatic liquefaction of cell-walls from Kent and Tommy Atkins mango fruits. Brito Beatriz, Vaillant Fabrice. 2012. International Journal of Food Science and Nutrition Engineering, 2 (5) : pp. 76-84.

Instrumental and sensory characterization of mango fruit texture. Valente Marc, Ribeyre Fabienne, Self Guy, Berthiot Laurent, Assemat Sophie. 2011. Journal of Food Quality, 34 (6) : pp. 413-424.

Still current challenge for rubber technology : Find new criteria for the prediction of manufacturing behaviour of natural rubber. Vaysse Laurent, Sainte-Beuve Jérôme, Bonfils Frédéric. 2003. In : IRRDB annual meeting, Challenge for natural rubber in globalisation, 15 - 16 September, Chiang Mai, Thailand. s.l. : s.n., 14 p. IRRDB Annual Meeting, Chiang Mai, Thaïlande, 15 September 2003/16 September 2003.

Evaluation non destructive de la fermeté de la mangue par la technique acoustique impulsionnelle. Valente Marc, Banzouzi Jean Théophile, Pietri Eric, Dornier Manuel. 2000. Fruits, 55 (5) : pp. 333-345.

Mise au point d'une méthode d'évaluation de la consistance de l'ugali de sorgho; Comparaison avec la méthode du tô. Songre L.. 1997. Montpellier : CIRAD-CA, 51 p. Mémoire d'ingénieur : en Industries Agro-Alimentaires : Ecole nationale supérieure des industries agricoles et alimentaires

Natural rubber consistency : current knowledge and trends. De Livonnière Hugues. 1997. In : Symposium on the technology and end uses of natural rubber. IRRDB. Brickendonbury : IRRDB, pp. 1-6. IRRDB Symposium on Technology and End Uses of Natural Rubber, Beruwela, Sri Lanka, 6 November 1996.