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

Rémy Cachon; Carole Delbeau; Gilles Feron; Henry Ledon

Brevet

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

Rémy Cachon ¹ Carole Delbeau ² Gilles Feron ¹ Henry Ledon ²

1 Microbiologie

2 Inconnu

Type de document :

Brevet

Domaine :

Sciences du Vivant [q-bio] / Biotechnologies

Liste complète des métadonnées

https://hal.inrae.fr/hal-02819278
Déposant : Migration Prodinra <>
Soumis le : samedi 6 juin 2020 - 16:43:15
Dernière modification le : lundi 22 juin 2020 - 16:08:01

2007_cachon_brevet_1.pdf

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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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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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