Work

Influence de la fraction hydrosoluble sur la flaveur du fromage : identification et caracterisation organoleptique des principaux constituants

Year: 1992

Type: dissertation

Source: HAL

Author: Florence Roudot-Al Garon

Language: French

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W101207575

Cites:

Cited by: 2

Related to: 10