Etude du role des micro-organismes et des enzymes au cours de la maturation des fromages. Influence de la presure commerciale.

1975

Gripon J.C. | Desmazeaud M.J. | Le Bars D. | Bergere J.L.

Published in

Lait

ISSN 0023-7302

Pagination

v.502-516

Language

French

Note

25 ref.

Translated Title

English. [Part of micro-organisms and of enzyms during the maturation of cheeses. Effects of commercial rennet.]. [French]

Type

Journal Article

Source

Lait (France). (Oct 1975). (no.548) p. 502-516.

Corporate Author

INRA Centre National de Recherches Zootechniques, 78 - Jouy-en-Josas (France). Lab. de Biochimie Microbienne

Selskostopanska Akademiya ' ' Georgi Dimitrov' ' , Sofia (Bulgaria).

In AGRIS since: 2012-11-15

Format: AGRIS AP

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