Influence of curd grain size, cheese height and pressure levels on the initial rheological properties of hard cheese - 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-02840676 , version 1 (07-06-2020)

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  • HAL Id : hal-02840676 , version 1
  • PRODINRA : 129907

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V. Pesenti, Y. Noël, Gabriel Duboz, R. Grappin. Influence of curd grain size, cheese height and pressure levels on the initial rheological properties of hard cheese. Ripening and Quality of Cheeses, Feb 1996, Besançon, France. pp.48. ⟨hal-02840676⟩

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