Variation in levels of aroma compounds of goat cheeses during ripening - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 1996
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hal-02839637 , version 1 (07-06-2020)

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  • HAL Id : hal-02839637 , version 1
  • PRODINRA : 129902

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Jean-Luc Le Quéré, A. Pierre, Alain Riaublanc. Variation in levels of aroma compounds of goat cheeses during ripening. Ripening and quality of cheeses, Feb 1996, Besançon, France. pp.44. ⟨hal-02839637⟩
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