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

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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

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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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