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

Marion Dalmasso; Didier Hennequin; Céline Duc; Yann Demarigny

doi:10.1016/j.jfoodeng.2008.10.019

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

Domain :

Life Sciences [q-bio] / Microbiology and Parasitology

Complete list of metadatas

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 : Monday, February 10, 2020 - 3:38:08 PM

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

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

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