Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt (sous presse) - AgroParisTech Access content directly
Journal Articles Journal of Dairy Science Year : 2013

Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt (sous presse)

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Dates and versions

hal-01564485 , version 1 (18-07-2017)

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  • HAL Id : hal-01564485 , version 1

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M.-N. Leclercq-Perlat, A. Helias, G. Corrieu. Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt (sous presse). Journal of Dairy Science, 2013. ⟨hal-01564485⟩
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