Etude du role des micro-organismes et de leurs enzymes dans la maturation des fromages. 1. Fabrication aseptique d' un caille modele.
1975
Lebars D. | Desmazeaud M.J. | Gripon J.C. | Bergere J.L.
Bibliographic information
Lait
ISSN
0023-7302
Pagination
v.377-389
Language
French
Note
12 ref.; summaries (En, Fr).
Translated Title
English.
[Study about the part of micro-organisms and of their enzyms in the maturation of cheese. 1. Aseptically manufacturing a model curdled milk.]. [French]
Type
Journal Article; Journal Part; Summary
Source
Lait (France). (Aug 1975). (no.547) p. 377-389.
Corporate Author
INRA Centre National de Recherches Zootechniques, 78 - Jouy-en-Josas (France). Lab. de Biochimie Microbienne
University of the Philippines at Los Banos, College, Laguna.
2012-11-15
AGRIS AP
Data Provider
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