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Two alternative salting methods to reduce the salt content in blue-veined cheese.

2023

Ferroukhi, Imène | Bord, Cécile | Chassard, Christophe | Mardon, Julie | Unité Mixte de Recherche sur le Fromage (UMRF) ; VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Clermont Auvergne (UCA) | VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS) | COST PIMENTO

AGROVOC Keywords
cheese salt salting
Bibliographic information
Publisher
CCSD
Other Subjects
Method; [sdv]life sciences [q-bio]; Bleu-veined
Language
English
ISSN
04880106
Type
Conference Part; Conference Poster; Conference Part
Source
1th forum on fermented food PIMENTO., https://hal.science/hal-04880106, 1th forum on fermented food PIMENTO., 2023, Lyon, France
2025-02-25
2025-03-19
Dublin Core
Data Provider

This bibliographic record has been provided by Institut national de la recherche agronomique

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Links
https://hal.science/hal-04880106
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