A study of the relationships among composition, microstructure, rheology and sensory properties of fermented dairy products. Comidairy FAIR-CT 97-3098. Final report - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Books Year : 2001

A study of the relationships among composition, microstructure, rheology and sensory properties of fermented dairy products. Comidairy FAIR-CT 97-3098. Final report

No file

Dates and versions

hal-02828958 , version 1 (07-06-2020)

Identifiers

  • HAL Id : hal-02828958 , version 1
  • PRODINRA : 57886

Cite

Catherine Harb, Thomas Haertlé. A study of the relationships among composition, microstructure, rheology and sensory properties of fermented dairy products. Comidairy FAIR-CT 97-3098. Final report. 44 p., 2001. ⟨hal-02828958⟩

Collections

INRA INRAE
0 View
0 Download

Share

Gmail Facebook X LinkedIn More