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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
2 ABTE - Aliments Bioprocédés Toxicologie Environnements
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https://hal-normandie-univ.archives-ouvertes.fr/hal-02363434
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Submitted on : Thursday, November 14, 2019 - 2:04:53 PM
Last modification on : Friday, April 1, 2022 - 3:46:03 PM

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

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