Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones

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Submitted on : Saturday, December 8, 2018 - 2:22:55 PM
Last modification on : Tuesday, May 21, 2019 - 9:30:04 AM

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M. Loudiyi, A. Aït-Kaddour. Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2018, pp.1-16. ⟨hal-01948775⟩

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