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; A. Helias; G. Corrieu

Journal articles

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

Document type :

Journal articles

Domain :

Life Sciences [q-bio]

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https://hal-agroparistech.archives-ouvertes.fr/hal-01564485
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Submitted on : Tuesday, July 18, 2017 - 5:30:39 PM
Last modification on : Friday, August 5, 2022 - 2:38:10 PM

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

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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)

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