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⟩