Lactococcal lysis and curd proteolysis : Two predictable events important for the development of cheese flavour - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles International Dairy Journal Year : 1998

Lactococcal lysis and curd proteolysis : Two predictable events important for the development of cheese flavour

Rachel Boutrou
A. Sepulchre
  • Function : Author
G. Pitel
  • Function : Author
L. Vassal
  • Function : Author
V. Monnet
  • Function : Author

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Dates and versions

hal-02693950 , version 1 (01-06-2020)

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  • HAL Id : hal-02693950 , version 1
  • PRODINRA : 53502

Cite

Rachel Boutrou, A. Sepulchre, G. Pitel, C. Durier, L. Vassal, et al.. Lactococcal lysis and curd proteolysis : Two predictable events important for the development of cheese flavour. International Dairy Journal, 1998, 8, pp.609-616. ⟨hal-02693950⟩

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