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

P. Duval; Caroline Chatelard-Chauvin; C. Gayard; E. Rifa; P. Bouchard; S. Hulin; Armelle Delile; B. Pollet; M.-C. Montel; Daniel Picque

Journal articles

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

Document type :

Journal articles

Domain :

Life Sciences [q-bio]

Complete list of metadatas

https://hal-agroparistech.archives-ouvertes.fr/hal-01565150
Contributor : Armelle Sielinou <>
Submitted on : Wednesday, July 19, 2017 - 3:14:18 PM
Last modification on : Tuesday, March 17, 2020 - 1:59:35 AM

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

Identifiers

Collections

Citation

Export

Metrics

94

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

Identifiers

Collections

Citation

Export

Share

Metrics

94