L' indice d' affinage: un nouveau moyen de suivre la proteolyse des fromages a pate cuite par cryoscopie.
1987
Courroye M.
AGROVOC Keywords
Bibliographic information
Industries Alimentaires et Agricoles
Volume
104
ISSN
0019-9311
Pagination
v.169-173(3)
Other Subjects
Fromage a pate dure; Maduracion
Language
French
Note
5 tables, 13 ref.
Translated Title
English.
[Ripening index: a new method for following hard cheese proteolysis by cryoscopy]. [French]
Type
Journal Article
Source
Industries-Alimentaires-et-Agricoles (France). (Mar 1987). v. 104(3) p. 169-173.
Corporate Author
Institut Technique du Gruyere, Rioz (France)
Statens Mejeriforsoeg, Hilleroed (Denmark).
2012-11-15
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