Skip to Main content Skip to Navigation
Journal articles

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

Marion Dalmasso 1 Didier Hennequin 2 Céline Duc 1 Yann Demarigny 1
1 ISARA-LYON - ISARA-LYON
2 ABTE - Aliments Bioprocédés Toxicologie Environnements
Document type :
Journal articles
Complete list of metadata
https://hal-normandie-univ.archives-ouvertes.fr/hal-02363434
Contributor : Marion Dalmasso <>
Submitted on : Thursday, November 14, 2019 - 2:04:53 PM
Last modification on : Thursday, February 18, 2021 - 6:24:01 PM

Identifiers

Collections

COMUE-NORMANDIE | UNIROUEN | UNICAEN | ABTE

Citation

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, Elsevier, 2009, 92 (1), pp.50-55. ⟨10.1016/j.jfoodeng.2008.10.019⟩. ⟨hal-02363434⟩

Export

BibTeX TEI DC DCterms EndNote

Share

Metrics

Record views

53