Relation between pH, chemical composition and texture of Camembert cheese [soft cheese]
1986
Vassal, L. (Institut National de la Recherche Agronomique, Jouy-en-Josas (France). Centre de Jouy, Laboratoire de Biochimie et Technologie Laitieres) | Monnet, V. | Le Bars, D. | Roux, C. | Gripon, J.C.
AGROVOC Keywords
Bibliographic information
Lait (France)
Volume
66
Issue
4
ISSN
0023-7302
Pagination
pp. 341-351
Other Subjects
Fabricacion del queso; Cheesemaking; Ph/ composition; Fromage a pate molle; Ph/ composicion; Technologie fromagere
Language
French
Note
16 ref., Summaries (Fr, En)
Type
Summary
1987-08-15
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