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Characterization of the resistance of Swiss-type cheese under stress as regards to the organization of the curd grains

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https://hal-agroparistech.archives-ouvertes.fr/hal-01566605
Contributor : Armelle Sielinou <>
Submitted on : Friday, July 21, 2017 - 11:26:12 AM
Last modification on : Tuesday, June 15, 2021 - 2:57:00 PM

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  • HAL Id : hal-01566605, version 1

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Delphine Huc-Mathis, J. Mottet, F. Mariette, C. Michon. Characterization of the resistance of Swiss-type cheese under stress as regards to the organization of the curd grains. International Symposium of Food Rheology and Structure (ISFRS), Apr 2012, Zurich Switzerland. ⟨hal-01566605⟩

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