Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt (sous presse)
Abstract
no abstract
Journal Articles
Journal of Dairy Science
Year : 2013
Armelle Sielinou : Connect in order to contact the contributor
https://hal-agroparistech.archives-ouvertes.fr/hal-01564485
Submitted on : Tuesday, July 18, 2017-5:30:39 PM
Last modification on : Wednesday, April 19, 2023-11:42:08 AM
Dates and versions
Identifiers
- HAL Id : hal-01564485 , version 1
Cite
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⟩
Collections
12
View
0
Download