Work

Migration des macro et oligo-éléments dans un fromage à pâte molle de type Camembert

Year: 1988

Type: article

Abstract: Because of a strong proteins-copper binding there is no migration of the cation and its average amount is 0.5 mg/kg of cheese.

Source: Le Lait

DOI: 10.1051/lait:1988215

Authors: Y. LE GRAET, G. BRULÉ

Institution: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Language: French

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W2155278393

FWCI:

Cites: 7

Cited by: 37

Related to: 10