Journal Articles
Journal of Food Engineering
Year : 2009
Marion Dalmasso : Connect in order to contact the contributor
https://normandie-univ.hal.science/hal-02363434
Submitted on : Thursday, November 14, 2019-2:04:53 PM
Last modification on : Friday, April 1, 2022-3:46:03 PM
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- HAL Id : hal-02363434 , version 1
- DOI : 10.1016/j.jfoodeng.2008.10.019
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Marion Dalmasso, Didier Hennequin, Céline Duc, Yann Demarigny. Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days. Journal of Food Engineering, 2009, 92 (1), pp.50-55. ⟨10.1016/j.jfoodeng.2008.10.019⟩. ⟨hal-02363434⟩
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