Work

Mise au point d'un modèle aromatique de fromage à pâte molle application au camembert

Year: 1993

Type: conference-paper

Source: HAL

Authors: Etiévant, Patrick, Issanchou, Sylvie

Institution: Université de Bourgogne

Language: French

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4302813251

FWCI:

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Related to: 10