Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days - Archive ouverte HAL Access content directly
Journal Articles Journal of Food Engineering Year : 2009

Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days

Marion Dalmasso
Céline Duc
Yann Demarigny
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hal-02363434 , version 1 (14-11-2019)

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Marion Dalmasso, Didier Hennequin, Céline Duc, Yann Demarigny. Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days. Journal of Food Engineering, 2009, 92 (1), pp.50-55. ⟨10.1016/j.jfoodeng.2008.10.019⟩. ⟨hal-02363434⟩
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