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  3. Humbert, Raymond [Author]

    Images du roi Camembert

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    Paris: Éditions Hier et demain, 1978

  5. Schollmeyer, Manfred [Author] ; Zeis, Marie Dorothea Agathe [Honoree] Heinrichsthaler Milchwerke

    Agathe Zeis (1840-1887) : Gründerin der Heinrichsthaler Milchwerke, Mutter des Deutschen Camembert : ein Beitrag zum 130. Todestag von Agathe Zeis und zur Geschichte der Heinrichsthaler Milchwerke GmbH, Radeberg - [1. Auflage]

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    Radeberg: Heinrichsthaler Milchwerke GmbH, 2017

    Saxon Bibliography (Sächsische Bibliografie)
  8. Muller, Benjamin [Author] ; Sorbonne université [Contributor]; Sagot, Benoît [Contributor]; Seddah, Djamé [Contributor]

    How Can We Make Language Models Better at Handling the Diversity and Variability of Natural Languages ? ; Comment rendre les modèles de langue meilleurs face à la grande diversité et variabilité des langues ?

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    theses.fr, 2022-11-17

  10. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation

    ISO 27871*IDF 224 : Cheese and processed cheese - Determination of the nitrogenous fractions - [2011-10-00]

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    Geneve: International Organization for Standardization, 2011

    Published in: ISO-Regelwerk- ISO-Normen

  11. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie

    ISO 3433*IDF 222 : Cheese - Determination of fat content - Van Gulik method - [2008-01-00]

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    Geneve: International Organization for Standardization, 2008

    Published in: ISO-Regelwerk- ISO-Normen

  12. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie

    ISO 2920*IDF 58 : Whey cheese - Determination of dry matter (Reference method) - [2004-10-00]

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    Geneve: International Organization for Standardization, 2004

    Published in: ISO-Regelwerk- ISO-Normen

  13. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation

    ISO 5534 Technical Corrigendum 1 : Fromages et fromages fondus - Détermination de la teneur totale en matière sèche (Méthode de référence); Rectificatif Technique 1 - [2013-07-00]

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    Geneve: International Organization for Standardization, 2013

    Published in: ISO-Regelwerk- ISO-Normen

  14. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie

    ISO 2962*IDF 33 : Cheese and processed cheese products - Determination of total phosphorus content - Molecular absorption spectrometric method - [2010-06-00]

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    Geneve: International Organization for Standardization, 2010

    Published in: ISO-Regelwerk- ISO-Normen

  15. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation

    ISO/TS 27106*IDF/RM 217 : Cheese - Determination of nisin A content by LC-MS and LC-MS-MS - [2009-12-00]

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    Geneve: International Organization for Standardization, 2009

    Published in: ISO-Regelwerk- ISO-Normen

  16. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie

    ISO 5534*IDF 4 : Cheese and processed cheese - Determination of the total solids content (Reference method) - [2004-05-00]

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    Geneve: International Organization for Standardization, 2004

    Published in: ISO-Regelwerk- ISO-Normen

  17. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie

    ISO/DIS 16756*IDF 259 : Milk and milk products - Guidance for the application of CPMG pulsed nuclear magnetic resonance (NMR) spectrometry for fat determination - [2023-09-00]

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    Geneve: International Organization for Standardization, 2023

    Published in: ISO-Regelwerk- ISO-Normen

  18. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie

    ISO 3432*IDF 221 : Cheese - Determination of fat content - Butyrometer for Van Gulik method - [2008-01-00]

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    Geneve: International Organization for Standardization, 2008

    Published in: ISO-Regelwerk- ISO-Normen

  19. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie

    ISO 11866-2*IDF 170-2 : Milk and milk products - Enumeration of presumptive Escherichia coli - Part 2: Colony-count technique at 44 °C using membranes - [2005-12-00]

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    Geneve: International Organization for Standardization, 2005

    Published in: ISO-Regelwerk- ISO-Normen