Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics
BOUTROU, RACHEL, FAMELART, MARIE-HELENE, GAUCHERON, FREDERIC, GRAET, YVON LE, GASSI, JEAN-YVES, PIOT, MICHEL, LEONIL, JOELLEТом:
69
Мова:
english
Журнал:
Journal of Dairy Research
DOI:
10.1017/S0022029902005836
Date:
November, 2002
Файл:
PDF, 442 KB
english, 2002
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