![](/img/cover-not-exists.png)
Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days
Marion Dalmasso, Didier Hennequin, Céline Duc, Yann DemarignyVolume:
92
Year:
2009
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2008.10.019
File:
PDF, 260 KB
english, 2009