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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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https://hal-agroparistech.archives-ouvertes.fr/hal-01564485
Contributor : Armelle Sielinou Connect in order to contact the contributor
Submitted on : Tuesday, July 18, 2017 - 5:30:39 PM
Last modification on : Thursday, July 22, 2021 - 10:04:17 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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