Influence of backslopping on the acidifications curves of...

Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days

Marion Dalmasso, Didier Hennequin, Céline Duc, Yann Demarigny
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Volume:
92
Year:
2009
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2008.10.019
File:
PDF, 260 KB
english, 2009
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