The characteristics of hard cooked cheeses are affected by thermophilic starter combinations, milk and technological parameters - Archive ouverte HAL
Communication Dans Un Congrès Année : 2009

The characteristics of hard cooked cheeses are affected by thermophilic starter combinations, milk and technological parameters

Résumé

The characteristics of hard cooked cheeses are affected by thermophilic starter combinations, milk and technological parameters. 4.IDF Dairy Science and Technology Week, 20-24th April 2009, Rennes, France

Domaines

Sciences du Vivant [q-bio]

Archive Ouverte ProdInra  : Connectez-vous pour contacter le contributeur

https://hal.science/hal-01454038

Soumis le : jeudi 2 février 2017-20:49:08

Dernière modification le : mercredi 10 janvier 2024-18:36:04

Fichier non déposé

Dates et versions

hal-01454038 , version 1 (02-02-2017)

Identifiants

  • HAL Id : hal-01454038 , version 1
  • PRODINRA : 26368

Citer

S Buchin, Florence Bérodier, Gabriel Duboz, Francis Faurie, Romain Palme, et al.. The characteristics of hard cooked cheeses are affected by thermophilic starter combinations, milk and technological parameters. 4.IDF Dairy Science and Technology Week, 20-24th April 2009, Rennes, France, Apr 2009, Rennes, France. ⟨hal-01454038⟩

Exporter

BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite

Collections

INRA UNAM INRAE STLO
63 Consultations
0 Téléchargements

Partager

More