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

Delphine Huc-Mathis
J. Mottet
  • Function : Author
F. Mariette
  • Function : Author
C. Michon
  • Function : Author
Ingénierie Procédés Aliments

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Life Sciences [q-bio]

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https://hal-agroparistech.archives-ouvertes.fr/hal-01566605

Submitted on : Friday, July 21, 2017-11:26:12 AM

Last modification on : Thursday, April 20, 2023-4:07:58 AM

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hal-01566605 , version 1 (21-07-2017)

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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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