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

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Communication dans un congrès
International Symposium of Food Rheology and Structure (ISFRS), Apr 2012, Zurich Switzerland. Applied Rheology, 22 (6), The 6 th International Symposium on Food Rheology and Structure (ISFRS 2012 )
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https://hal-agroparistech.archives-ouvertes.fr/hal-01566605
Contributeur : Armelle Sielinou <>
Soumis le : vendredi 21 juillet 2017 - 11:26:12
Dernière modification le : mercredi 11 juillet 2018 - 01:05:37

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  • HAL Id : hal-01566605, version 1

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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. Applied Rheology, 22 (6), The 6 th International Symposium on Food Rheology and Structure (ISFRS 2012 ). 〈hal-01566605〉

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