Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt (sous presse)
Abstract
no abstract
Armelle Sielinou : Connect in order to contact the contributor
https://agroparistech.hal.science/hal-01564485
Submitted on : Tuesday, July 18, 2017-5:30:39 PM
Last modification on : Wednesday, April 19, 2023-11:42:08 AM