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Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt (sous presse)

M.-N. Leclercq-Perlat 1 A. Helias G. Corrieu
1 GMPA - Génie et Microbiologie des Procédés Alimentaires
Abstract : no abstract
Keywords : articlescientifique plateformes
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https://hal-agroparistech.archives-ouvertes.fr/hal-01564485
Contributor : Armelle Sielinou <>
Submitted on : Tuesday, July 18, 2017 - 5:30:39 PM
Last modification on : Tuesday, March 17, 2020 - 2:54:36 AM

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  • HAL Id : hal-01564485, version 1

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M.-N. Leclercq-Perlat, A. Helias, G. Corrieu. Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt (sous presse). Journal of Dairy Science, American Dairy Science Association, 2013. ⟨hal-01564485⟩

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