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

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Conference papers
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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 : Thursday, February 28, 2019 - 5:44:44 PM

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D. Huc, 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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