Structure of milk coagulum related to cheese technology [porosity, syneresis]
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| Veröffentlicht in: | Bulletin de l'Académie vétérinaire de France 1993, Vol.66 (1) |
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| Format: | Artikel |
| Sprache: | fre |
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| container_title | Bulletin de l'Académie vétérinaire de France |
| container_volume | 66 |
| creator | Tarodo de la Fuente, B. (Universite de Montpellier 2 (France)) Lablee, J |
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| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0001-4192 |
| ispartof | Bulletin de l'Académie vétérinaire de France, 1993, Vol.66 (1) |
| issn | 0001-4192 |
| language | fre |
| recordid | cdi_fao_agris_FR9304434 |
| source | Gallica Periodicals |
| subjects | CHEESEMAKING COAGULACION COAGULATING COAGULATION FABRICACION DEL QUESO LAIT ECREME LECHE DESNATADA PERMEABILIDAD PERMEABILITE PERMEABILITY SKIM MILK TECHNOLOGIE FROMAGERE |
| title | Structure of milk coagulum related to cheese technology [porosity, syneresis] |
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