Article Dans Une Revue
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies
Année : 2012
Francois Chevalier : Connectez-vous pour contacter le contributeur
https://hal.science/hal-02502753
Soumis le : lundi 9 mars 2020-14:54:19
Dernière modification le : vendredi 7 octobre 2022-15:52:25
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Daniela Voigt, François Chevalier, John Donaghy, Margaret Patterson, Michael Qian, et al.. Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2012, 13, pp.23-30. ⟨10.1016/j.ifset.2011.10.004⟩. ⟨hal-02502753⟩
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