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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Journal of Dairy Science
Year : 2013
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https://hal-agroparistech.archives-ouvertes.fr/hal-01564485
Submitted on : Tuesday, July 18, 2017-5:30:39 PM
Last modification on : Friday, August 5, 2022-2:38:10 PM
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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, 2013. ⟨hal-01564485⟩
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