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Conserver un aliment vivant: Entretien et circulation d’un ferment : le cas du kéfir

Year: 2018

Type: article

Abstract: Conserver un aliment vivantTechniques & Culture , Suppléments aux numéros

Source: Techniques & culture

DOI: 10.4000/tc.8971

Authors: Renaud Debailly, Christophe Lavelle, Émilien Schultz

Institutions: Groupe d'Étude des Méthodes de l'Analyse Sociologique de la Sorbonne, Paris-Sorbonne University, Centre National de la Recherche Scientifique, Muséum national d'Histoire naturelle, Institut Gustave Roussy, Economic & Social Sciences, Health Systems & Medical Informatics

Language: French

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W2806898282

FWCI: 0.55

Cites: 3

Cited by: 5

Related to: 10