Work

La flaveur des fromages. I. - Une méthodologie nouvelle d'isolement de constituants volatils application au Roquefort et au Camembert

Year: 1973

Type: article

Source: Le Lait

DOI: 10.1051/lait:1973529-53025

Authors: M. MOINAS, M. GROUX, I. HORMAN

Language: French

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

OpenAlex ID: W2060193897

FWCI:

Cites:

Cited by: 23

Related to: 10