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Process by which the sensory properties of a fermented dairy product are modified, and maturation thereof during the conservation of said product

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https://hal.inrae.fr/hal-02819278
Contributor : Migration Prodinra <>
Submitted on : Saturday, June 6, 2020 - 4:43:15 PM
Last modification on : Monday, June 22, 2020 - 4:08:01 PM

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2007_cachon_brevet_1.pdf
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  • HAL Id : hal-02819278, version 1
  • PRODINRA : 486997

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Rémy Cachon, Carole Delbeau, Gilles Feron, Henry Ledon. Process by which the sensory properties of a fermented dairy product are modified, and maturation thereof during the conservation of said product. Patent n° : US 2007/0092605 A1. 2005, 12 p. ⟨hal-02819278⟩

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