Relation entre le pH, la composition chimique et la texture des fromages de type Camembert-Reference-Cited by-同舟云学术

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Relation entre le pH, la composition chimique et la texture des fromages de type Camembert

Published:1986 Issue:4 Volume:66 Page:341-351
ISSN:0023-7302
Container-title:Le Lait
language:
Short-container-title:Lait

Author:

VASSAL L.,MONNET Véronique,LE BARS D.,ROUX Colette,GRIPON J. C.

Publisher

EDP Sciences

Subject

Food Science

Link

http://lait.dairy-journal.org/10.1051/lait:1986422/pdf

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Shelf-life extension of Paneer by a sequential supercritical-CO2-based process;LWT;2021-01

4. Proteolysis in Irish farmhouse Camembert cheese during ripening;Journal of Food Biochemistry;2019-11-28

5. Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches;International Dairy Journal;2019-02

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