Rémy Grappin

Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese

Rémy Grappin, Éric Beuvier · International Dairy Journal · 1997 · 263 citations

Agriculture, Dairy Science, Food Science +16

Determination of Fat, Protein, and Lactose in Raw Milk by Fourier Transform Infrared Spectroscopy and by Analysis with a Conventional Filter-Based Milk Analyzer

Dominique Lefier, Rémy Grappin, Sylvie Pochet · Journal of AOAC International · 1996 · 71 citations · Full text

Agriculture, Dairy Science, Food Science +16

Measurement of proteolysis in cheese: relationship between phosphotungstic acid-soluble N fraction by Kjeldahl and 2,4,6- trinitrobenzenesulphonic acid-reactive groups in water-soluble N

Yvette Bouton, Rémy Grappin · Journal of Dairy Research · 1994 · 18 citations

Agriculture, Biochemistry, Food Science +16

A Model for Statistical Evaluation of Precision Parameters of Microbiological Methods: Application to Dry Rehydratable Film Methods and IDF Reference Methods for Enumeration of Total Aerobic Mesophilic Flora and Coliforms in Raw Milk

C. Piton, Rémy Grappin · Journal of AOAC INTERNATIONAL · 1991 · 13 citations · Full text

Agriculture, Dairy Science, Food Science +15