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Changes in biochemical and sensory parameters in industrial blue veined cheeses in different packagings

P. Duval 1 Caroline Chatelard-Chauvin C. Gayard E. Rifa P. Bouchard S. Hulin Armelle Delile 1 B. Pollet 1 M.-C. Montel Daniel Picque 1 
1 GMPA - Génie et Microbiologie des Procédés Alimentaires
Abstract : no abstract
Keywords : adp articlescientifique collabnat plateformes
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Journal articles
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https://hal-agroparistech.archives-ouvertes.fr/hal-01565150
Contributor : Armelle Sielinou Connect in order to contact the contributor
Submitted on : Wednesday, July 19, 2017 - 3:14:18 PM
Last modification on : Thursday, July 22, 2021 - 10:03:58 AM

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  • HAL Id : hal-01565150, version 1

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AGROPARISTECH | INRA | UNIV-PARIS-SACLAY | INRAE | GS-BIOSPHERA

Citation

P. Duval, Caroline Chatelard-Chauvin, C. Gayard, E. Rifa, P. Bouchard, et al.. Changes in biochemical and sensory parameters in industrial blue veined cheeses in different packagings. International Dairy Journal, Elsevier, 2016. ⟨hal-01565150⟩

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