Work

Studies on lipid oxidation during ripening of camembert cheese and its impact on cheese flavor

Year: 1983

Type: article

Source: HAL

Authors: M. Korycka-Dahl, L. Vassal, B. Ribadeau-Dumas, G. Mocquot

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3113628930

FWCI:

Cites:

Cited by: 5

Related to: 10